Soak kala chana overnight. Pressure cook with a pinch of sugar under cooked. Adding sugar makes the chana soft and tasty (says my Mom :-))
Heat 2tbsp oil in a saute pan, add methi seeds, hing and dry red chilies. Once the seeds start to change color add the potato and cook until lightly browned, about 3-5 minutes.
Add ground cumin, coriander, grated ginger and green chilies. Mix well and cook for a minute. Add a sprinkle of water if the masalas are sticking to the pan.
Next add the chopped butternut squash (pumpkin) and salt; cover and cook until potatoes and squash are completely cooked.
Finally add garam masala and cook for another minute. Switch off the heat and let the curry sit for sometime for all the flavors to mingle.