Curried Butternut Squash with Brown Chickpeas
- 1 small-medium pumpkin/butternut squash (about 4 cups diced), peeled and diced
- 1.5 cup brown chickpeas/bengal gram/kala chana, soaked or soaked and par boiled
- 2 red dry chili
- a pinch of hing/asafoetida
- 1 tablespoon panch phoron/Indian five spice, divided
- 2 green chili pepper, slit
- 1″ ginger, grated
- 1 teaspoon turmeric
- 1 teaspoon red chili powder (optional)
- 1 teaspoon sugar
- salt
- 2 tablespoons oil (using pure mustard oil will impart a nice flavor)
- 1 teaspoon ghee
- mustard seeds/rai
- cumin seeds/jeera
- fenugreek seeds/methi
- fennel seeds/saunf
- kalonji/kala jeera/nigella/onion seeds
- Produce
- Cumin seeds/jeera (1)
- Ginger (1)
- Green chili pepper (2)
- Hing/asafoetida (1 pinch)
- Kalonji/kala jeera/nigella/onion, seeds (1)
- Pumpkin/butternut squash, small medium (1)
- Canned Goods
- Chili, red dry (2)
- Cooking & Baking
- Fennel seeds/saunf (1)
- Fenugreek seeds/methi (1)
- Mustard seeds/rai (1)
- Oil (2 tablespoons)
- Panch phoron/indian five spice (1 tablespoon)
- Red chili powder (1 teaspoon)
- Salt (1)
- Sugar (1 teaspoon)
- Turmeric (1 teaspoon)
- Dairy
- Ghee (1 teaspoon)
- Other
- 1.5 cup brown chickpeas/bengal gram/kala chana, soaked or soaked and par boiled
Preparation
Read recipe preparation on ecurry.com
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Recipe Stats
Published November 15, 2010 (2 years ago).
5 people saved this recipe.
