Roast pumpkin skin with little oil till it becomes tender.
Fry the remaining ingredients with 1 spoon oil till channa dal becomes golden brown.
Grind all ingredients till it becomes a fine paste and add salt to taste.
Serve with rice or chapatti.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.