For two people, or for one, preserving half the portion for the next day, to reheat, perhaps panfried into a

600 g cooked chickpeas, with some of the cooking liquid preserved 1 tin tomatoes 125 g dates (after stones removed),

300 g  Toor dal 1 tsp ground turmeric A small handful of dry curry leaves 2 tblsp oil or ghee

300 g flour200 g sugar (any kind – I used brown “Rohrsucker”)2 tblsp of the best cocoa powder you can

Inspired by the recipe for Okra Curd Salad in the book “Dakshin – Vegetarian Cuisine from South India”. 250 g

1 pumpkin, about 1200 g when trimmed and deseeded (but not peeled) – cut in cubes 600 g cooked chickpeas

Blend the following in a blender or food processor: 250 g of any kind of flour. I used half chick