How to make Chana aur Red Pumpkin Tariwala - Chickpeas, red pumpkin cooked with a few masalas.

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : red Pumpkin, Chickpeas

Cuisine : Punjabi

Course : Main Course Vegetarian

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Chana aur Red Pumpkin Tariwala Recipe Card

Chana aur Red Pumpkin Tariwala

Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

For more recipes related to Chana aur Red Pumpkin Tariwala checkout Roasted Pumpkin with Quinoa, Kumror Chhokka, Khatta Meetha Kaddu, Kaddu Aur Alu Ki Sabzi . You can also find more Main Course Vegetarian recipes like Eggplant In Coconut Milk, Chilli Cauliflower, Thai Paneer Green Curry, Malai Kofta Curry.

Prep Time : 7-8 hour

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Chana aur Red Pumpkin Tariwala Recipe

  • red Pumpkin peeled and roughly chopped 200 grams

  • Chickpeas soaked and boiled 2 cups

  • Tomatoes finely chopped 3 medium

  • Onions finely chopped 2 medium

  • Coriander powder 2 tablespoon

  • Red chilli powder 2 teaspoon

  • Turmeric powder 1 teaspoon

  • Ginger-garlic paste 2 tablespoon

  • Ghee 3 tablespoon

  • Bay leaves 3

  • Cumin seeds 1 tablespoon

  • Salt to taste

  • Lemon juice 1 teaspoon

  • Fresh coriander sprigs 8-10


Step 1

Grind together pumpkin, tomatoes, onions, coriander powder, red chilli powder, turmeric powder, ginger-garlic paste and 3-4 cups water to a smoothpuree.

Step 2

Heat ghee in a non-stick pan, add bay leaves and cumin seeds and when cumin changescolour, add the pureeand salt and mix well. Cook on medium heat for 20 minutes.

Step 3

Add chickpeas and cook till the mixture thickens. Add lemon juice and mix well.

Step 4

Finely chop coriander sprigs, add to the pan and simmer for a minute.

Step 5

Transfer into a serving bowl and serve hot.