Easy and delicious pumpkin chana curry recipe by Veganbell.
In a large bowl, mix kala chana + 3 cups water. Soak overnight. Drain, rinse, and set aside.
Set a stovetop pressure cooker over medium heat. For electric pressure cooker, press SAUTE. Add oil. Once it's hot, add garlic + ginger + onion. Stir and saute until the onion is translucent.
Add kala chana. Stir and mix well. Cover with a lid (do not seal), and cook for 5 minutes, stirring occasionally.
Add pumpkin + turmeric powder + cumin powder + coriander powder + red chili powder + salt + tomatoes. Stir and mix well. Cover with a lid (do not seal), and cook for 6-8 minutes, stirring occasionally.
Add in 1.5 cups water and mix some more. Using a wooden spoon, scrape off any brown bits from the bottom of the cooker.
Time to pressure cook. Secure and seal the pressure cooker lid. For stovetop pressure cookers, cook over medium heat for 5-6 whistles. For electric pressure cookers, set the timer to 10 minutes. Make sure the pressure is released naturally (takes 10-15 minutes).
Open the lid and mash the pumpkin using a potato masher. Add freshly chopped onion + cilantro, and stir.
Pumpkin chana curry is ready. Serve over rice, roti, or your fav flatbreads.
Yellow Pumpkins tend to be sweeter than Green 'Japanese' Pumpkins. If you want a savory dish, I suggest you go with the green ones (like I have).