BUTTERNUT SQUASH WITH BLACK CHANNA

INGREDIENTS:

Butternut Squash (or Pumpkin) – 1 medium size
Black Channa – 1 cup  ( soaked in water for 8hrs)
Water – 3 cups
Salt – to taste
Oil – 2 tbsp
Panch Puran -  1 tsp (Fenugreek Seeds ,Cumin Seeds , Mustard Seeds , Onion Seeds, Fennel Seeds )
Salt – to taste
Red Chili Powder – to taste
Cumin Powder – 1 tsp
Minced Ginger – 1 tbsp
Sugar – 1 tsp, (optional and to taste)

METHOD:

1. Wash and rinse the Channas and soak them overnight (atleast 8 hrs) with fresh water.
2. After 8 hours, rinse out the water, transfer the Channas into a pressure cooker, add Water and Salt (1/2 tbsp or to taste).
3. Close the Pressure Cooker and allow it to cook on high heat for 2 whistle.
4. Turn off the flame/heat and allow the pressure to go down by itself.
5. Open pressure cooker and drain/remove the liquid and save the Channas.

For the Subzi :

1. Wash, cut, peel, remove seeds and fiber & cube the Squash (Pumpkin) to bite size.
2. In a open pan , heat Oil on medium heat.
3. Once hot, add the Panch Puran and allow the seeds to pop and sizzle.
4. Add the cubed Squash.
5. Let it cook till 3/4th cooked.
6. Stir periodically for even cooking. The Squash needs to be a little translucent and soft .
7.Then add spices – Salt, Red Chili Powder, Cumin Powder, Ginger & Sugar.
8.  Mix well and cook for another 2-3 minutes.
9. Add in the Channas and mix and cook till the Squash is cooked all the way.
10. Turn off the flame and it’s ready to serve

Goes well with rice or roti.....................................................