Soak Chickpea in hot water for 4-5 hours or overnight.

Boil the soaked chickpeas in a pressure pan for 4-5 whistles on a medium flame.

Add salt in the chickpeas while boiling.

Once the pressure pan cools down open the whistle and remove the water and used it later in the curry.

Cut the pumpkin into thick cubes and keep it in a bowl.

Heat oil in a Kadai or wok and add cumin seeds in it. Once it starts to crackle add pumpkin pieces in it.

Add salt in the pumpkin and let it cook for 7-9 minutes stirring in between.

Meanwhile, open the sachet of coconut milk powder and add water in it to make a paste. You can use the chickpea water that we had saved earlier.

Whisk it well till no lumps are formed in it. Keep it aside.

Once the pumpkin pieces are soft and tender, add boiled chickpeas, and give it a quick stir.

Add turmeric powder, red chili powder, coriander powder, garam masala in the curry and give it a nice stir.

Now add coconut milk and stir it well in the curry.

Let it cook for another 5 minutes till all the spices and coconut milk are mixed.

Finally, take a small pan, add 1 tsp oil and dry Kashmiri red chili and pour it on the curry.

Serve it hot with roti, naan or parathas.