Pumpkin Salad

Serves 4
Prep time: 10 mins
Cooking time: 20 minssalt and black pepper

INGREDIENTS
1 tbsp : coconut oil
1 tsp : mustard seeds
1 tsp : cumin seeds
250g : pumpkin, peeled and cut into small cubes
1 green chilli, chopped
50g : Bengal gram (kala chana), soaked overnight and boiled until soft in salted water
1 carrot, sliced into ribbons
1 cucumber, sliced into ribbons
1 tsp : pomegranate pearls
fried poppadums, a wedge of lemon, fried dried
red chilli and roasted coconut shavings, for garnish (optional)

PREPARATION
1. Heat oil in a wok and add mustard and cumin seeds. When they begin to crackle, add pumpkin and green chilli. Saute on low heat until pumpkin is cooked. Now add gram and mix well. Set aside.
2. On a platter, create a bed of carrot and cucumber. Spoon pumpkin-bengal gram mixture in the centre and garnish with pomegranate pearls. If desired, garnish with poppadums, lemon wedge, red chilli and coconut shavings.