Pumpkin Sabji with Black Chana Curry, 2 Chapati and Salad

Ingredients

• Pumpkin 180 g (cubed)
• Black chana (cooked) 120 g
• Whole-wheat flour 60 g (for 2 chapatis)
• Onion 40 g
• Tomato 60 g
• Cucumber 50 g
• Oil 8 ml
• Ginger-garlic paste 5 g
• Spices (turmeric, cumin, coriander, chili) 4 g
• Lemon juice 5 ml

Preparation

1. Pressure-cook soaked black chana until soft; reserve with light broth.
2. Sauté onion, ginger-garlic and tomato; add spices and pumpkin; cook covered until tender for sabji.
3. Add cooked chana to a portion of the masala with little water; simmer into thick curry.
4. Knead flour with water and salt; roll and cook 2 chapatis on tawa.
5. Slice cucumber and remaining tomato; toss with lemon and pinch of salt for salad.
6. Plate sabji, chana curry, 2 chapatis and salad together.