Spicy Pumpkin and Legumes

Pumpkin and winter squashes rank quite high in my favored veggie list, particularly in the colder months. Cinnamon flavored pumpkin never fails to ignite holiday happiness in me. On a pleasant fall Sunday, when I was gloomy for no rhyme or reason, N made me some spicy pumpkin and peas. He called my mother for the recipe and gave it some Bihari twist. Then he set the table outside for a quiet, romantic brunch. It was oh so perfect. He even sacrificed some NFL!

Back at my parents', this spicy pumpkin recipe is my mother's take on the traditional Bengali Kumror Chokka. She makes it sans cinnamon and turmeric and uses either coconut flakes or cooked whole bengal gram. N used both coconut and legumes and made it spicier. Since I had soaked some dried field peas or matara the previous night, he used them instead of bengal gram. As Ma never visits my blog, I'll confess I liked his version more.

Since that afternoon, N has made it couple of more times for friends, once with whole bengal gram and then with garbanzo. We both like it best when cooked with whole bengal gram though others were relished too.

Spicy Pumpkin and Legumes

Ingredients:

Pumpkin - 2 cups, peeled and diced to 1/4" cubes

Dried field peas/ your choice of legumes - 1 cup, cooked

Dried red chilies - 3-4, broken

Kalonji/ Black onion seeds - 1 tsp

Cinnamon - 1 small stick

Turmeric - 1/4 tsp

Cayenne powder - 1/2 tsp

Coconut flakes - 1/4 cup, packed

Oil - 2 tbsp

Salt - to taste

Method:

Heat oil in a wok over medium-high heat. Add onion seeds and let it splutter. Add red chilies and cinnamon stick. Saute for 20 seconds.

Add pumpkin, turmeric and pepper. Saute for 2 minutes. Pumpkin should start leaving some water.

Add salt and 1 tbsp of water. Reduce heat to medium. Cover and cook for 5-7 minutes.

Keep checking for water and add more if required.

After 7 minutes, pumpkin should be tender but not mushy. Liquid should have evaporated.

Add the cooked legumes and toss well. Cook covered for another 2 minutes. Be careful not to mash the pumpkin.

Turn off the heat. Add the coconut flakes and toss well. Let it sit covered for another 2-3 minutes.

Serve with pooris, parathas or freshly baked baguette.

Serves - 4