PREPARATION

1. In a bowl, add 300 grams chickpeas, 800 milliliters water and soak for 4 hours.

2. Take a pressure cooker, add the soaked chickpeas, 1 litre water, 1 teaspoon salt, 1 tea bag, 1 star anise and cover it with lid.

3. Cook till you hear 3 whistles.

4. Remove it from heat and keep aside.

5. Take a pan, add 1 teaspoon coriander seeds, 1 cinnamon stick, 1 pod cardamom, 3 pods cloves, 1 dry red chili and dry roast until it turns golden brown in color.

6. Remove it from heat and transfer this into a blender and blend it into a fine powder. Keep aside.

7. In a mixing bowl, add 170 grams mushrooms, 1/2 tablespoon garlic, 1 tablespoon ginger, 1/4 teaspoon salt, 1/2 teaspoon red chili, 1/2 teaspoon cumin powder, prepared masala, 100

grams curd and mix it well.

8. Marinate for 20 minutes.

9. Heat 40 milliliters olive oil in a heavy skillet, add 1/2 teaspoon cumin and stir well.

10. Then, add 240 grams onions and fry till translucent.

11. Now, add 300 grams tomato and saute until it turns soft and pulpy.

12. Cook for 5 - 7 minutes on medium heat.

13. Add 1 tablespoon green chili, 1 teaspoon turmeric and stir well.

14. Then, add 350 grams pumpkin and mix it well.

15. Add the marinated mushrooms and mix it again.

16. Cook for 7 - 10 minutes on medium heat.

17. Now, add the cooked chickpeas and mix it well.

18. Cover it with lid and cook for about 20 minutes on medium heat.

19. Open the lid and give it a nice stir.

20. Add 1 tablespoon sesame seeds and mix it well.

21. Cook for 3 - 5 minutes on medium heat,

22. Remove it from heat.

23. Garnish with coriander.

24. Serve hot.