White pumpkin and channa (Garbanzo beans)

I had never tasted this dish until my mother-in-law prepared it when she was visiting us here in the US. It was a unique combination and I liked the taste and the recipe is very simple. This time, I prepared it as a side dish for rasam and hence I made it drier. If made a little more watery, it can be served with plain rice. I think, it will go well with roti too, but have not tried it yet!

Ingredients:
white pumpkin - about 1 pound
Channa (Garbanzo beans) - 1 cup soaked overnight
Salt to taste

To grind:
Red chillies - 4-5 or to taste
Jeera (Cumin) seeds - 1 tsp
Dhaniya (Coriander) seeds - 1 tsp
Grated coconut - 3 tbsp (Can use fresh coconut pieces)
Tamarind - i inch piece (a small piece)

For tempering:
Hing (Asafoetida) - 2 pinches
Musrard seeds - 1 tsp
Jeera (Cumin) seeds - 1 tsp
Curry leaves - 4-5

Peel and cut white pumpkin into 1 inch cubes and cook it until tender. (I used microwave oven). Pressure cook the soaked channa with a little salt.

Dry roast red chillies, jeera and coriander seeds and grind with tamarind and coconut into a smooth paste. Combine the cooked pumpkin, channa and the ground paste and bring it to boil over medium heat. Add salt to taste (remember channa was cooked with salt, so adjust accordingly). In a separate small pan, heat oil and temper hing, curry leaves, jeera and mustard seeds and add to the pumpkin mixture. Mix well, remove from heat and serve.