Soak chickpea in sufficient water overnight. Cook the pea until they are soft and tender, allow it to cool. Drain the water.

Bring a large pot of water to boil. Slit the pumpkin in half. Remove seeds with a spoon. Slice halves into quarters. Carefully peel the hard skin off. Cube into 1 inch pieces. Throw the chunks in the boiling water and cook till tender.

Once cooked drain the water and let it cool. Add the pumpkin to a food processor add a little water if required. Pulse until smooth

Heat oil in a large pot, add bay leaf, cinnamon stick, cloves and roast until fragrant. Add onion and saute, add ginger garlic paste and cook for a minute.

Add fennel powder, coriander powder, red chili powder, turmeric and stir well till the spices are cooked through. Add a splash of water if needed to prevent burning.

Stir in tomato puree, pumpkin puree and bring to a simmer.

Now add chickpea and stir until fully combined. Pour a cup of water, tamarind water and mix well. Bring to a boil. Add some salt, to taste. Lower the heat, cover with lid and simmer for 10 minutes. Garnish with cilantro.

Ladle hot curry into a bowl and serve with puri.