Pumpkin : 1 wedge, cut into 1" pieces
Cooked Kabul Chana(Chickpeas): 3 tbsp
Onion: 1/2 diced
Garlic: 1/2 minced
Lemon grass pith : 1/2 inch (pound it with the back of knife)
salt and pepper for seasoning
Olive oil for sautee
Fry onions and garlic in olive oil till the raw smell dissappears. Add pumpkin pieces and fry for 2-3 mins. Add cooked chana dal, lemon grass pith and 2 cups of water. Bring to boil. When pumpkin pieces are soft, switch off the stove. Take out lemon grass pith. Remaining ingredients should be blend to smooth paste. You can dilute it if needed with little more water. Add salt and pepper. Warm the soup before you drink. Enjoy it with garlic bread or any other accompaniment.