Bengali RecipesLunchHigh Protein

Kumror Chokka Recipe - Kaddu Kala Chana Sabzi | Pumpkin Chickpea Curry

Name: Kumror Chokka Recipe - Kaddu Kala Chana Sabzi | Pumpkin Chickpea Curry
Prep time: 120 min
Cook time: 30 min
Total time: 150 min
Yield: 6 servings
Cuisine: Bengali Recipes
Ingredients: 2 tablespoons mustard oil; 1/4 teaspoon asafoetida (hing); 1/2 teaspoon mustard seeds; 1/2 teaspoon kalonji (onion nigella seeds); 1 bay leaf (tej patta); 1 inch ginger - finely chopped; 2 green chillies - slit; 2 dry red chillies; 1/2 cup kala chana (brown chickpeas) - soaked overnight; 2 potato (aloo) - peeled and diced; 500 grams kaddu (parangikai/ pumpkin) - peeled and diced; 1 tomato - finely chopped; 1/2 teaspoon turmeric powder (haldi); 2 teaspoons panch phoran masala; 1 teaspoon salt - or to taste; 1 teaspoon jaggery

A high protein Bengali Recipes recipe with tablespoons mustard oil, asafoetida (hing), mustard seeds. Ready in 2h 30m, serves 6.

Curated byAnanya Chatterjee🇮🇳

Calories

760kcal

Estimated Cost

₹400-550

Carbs95g

Protein38g

Fats25g

Servings Scaler

Instructions

21 steps

1
To begin making the Kumror Chokka Recipe, prep all the ingredients and keep ready
2
Cook the soaked kala chana/ chickpeas in the pressure cooker along with a little salt and water
kala chana (brown chickpeas) - soaked overnight(1/2 cup)salt - or to taste(1 teaspoon)
3
Add water such that it is just about 1-1/2 inches above the chickpeas
inch ginger - finely chopped(1)
4
Pressure cook for 4 whistles and turn the heat to low
5
Simmer for another 15 minutes and turn off the heat
6
Allow the pressure to release naturally
7
Once the pressure has released, drain the excess water if any and keep the chickpeas aside
8
Heat 1 tablespoon mustard oil in a heavy bottomed pan, add potato, sprinkle a little salt and roast on medium heat until it turns light brown
tablespoons mustard oil(2)mustard seeds(1/2 teaspoon)potato (aloo) - peeled and diced(2)salt - or to taste(1 teaspoon)
9
Cover the pan for a few minutes to fasten the cooking of the potatoes
potato (aloo) - peeled and diced(2)
10
Once cooked and roasted, transfer to a bowl and keep this aside
11
In the same pan; add the remaining mustard oil
tablespoons mustard oil(2)mustard seeds(1/2 teaspoon)
12
Add the mustard seeds, kalonji, asafoetida, ginger, green chillies, bay leaf and red chillies
tablespoons mustard oil(2)asafoetida (hing)(1/4 teaspoon)mustard seeds(1/2 teaspoon)kalonji (onion nigella seeds)(1/2 teaspoon)bay leaf (tej patta)(1)inch ginger - finely chopped(1)green chillies - slit(2)dry red chillies(2)
13
Stir fry for a few seconds
14
Add the pumpkin, tomatoes, panch phoran, turmeric powder and salt
tomato - finely chopped(1)turmeric powder (haldi)(1/2 teaspoon)teaspoons panch phoran masala(2)salt - or to taste(1 teaspoon)
15
Give it a stir and cover the pan
16
Cook the pumpkin until it is almost cooked
17
Towards the last part of the cooking process, stir in the roasted potatoes, chickpeas and jaggery to the pumpkin
potato (aloo) - peeled and diced(2)jaggery(1 teaspoon)
18
Simmer for another 5 minutes so all the flavors get well incorporated into to make a delicious tasting Kumror Chokka
19
Once done, check the taste and adjust the salt and flavours accordingly
salt - or to taste(1 teaspoon)
20
Turn off the heat and transfer the Kumror Chokka to a serving bowl and serve hot
21
Serve Kumror Chokka along with Bengali Style Cholar Dal and Bengali Luchi for a wholesome lunch

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Recipe Source: archanaskitchen.com

Bengali RecipesLunchHigh Protein

Kumror Chokka Recipe - Kaddu Kala Chana Sabzi | Pumpkin Chickpea Curry

A high protein Bengali Recipes recipe with tablespoons mustard oil, asafoetida (hing), mustard seeds. Ready in 2h 30m, serves 6.

Curated byAnanya Chatterjee🇮🇳

Cook Time2h 30m

Calories

760kcal

Est. Cost₹400-₹550

Serving Size1 portion

Estimated Nutrition Highlights

Carbohydrates

95g(50%)

Protein

38g(20%)

Fats

25g(30%)

Interactive Servings Scaler

Scale the servings dynamically to update the ingredient checklist counts.

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Directions

21 steps

1
To begin making the Kumror Chokka Recipe, prep all the ingredients and keep ready
2
Cook the soaked kala chana/ chickpeas in the pressure cooker along with a little salt and water
kala chana (brown chickpeas) - soaked overnight(1/2 cup)salt - or to taste(1 teaspoon)
3
Add water such that it is just about 1-1/2 inches above the chickpeas
inch ginger - finely chopped(1)
4
Pressure cook for 4 whistles and turn the heat to low
5
Simmer for another 15 minutes and turn off the heat
6
Allow the pressure to release naturally
7
Once the pressure has released, drain the excess water if any and keep the chickpeas aside
8
Heat 1 tablespoon mustard oil in a heavy bottomed pan, add potato, sprinkle a little salt and roast on medium heat until it turns light brown
tablespoons mustard oil(2)mustard seeds(1/2 teaspoon)potato (aloo) - peeled and diced(2)salt - or to taste(1 teaspoon)
9
Cover the pan for a few minutes to fasten the cooking of the potatoes
potato (aloo) - peeled and diced(2)
10
Once cooked and roasted, transfer to a bowl and keep this aside
11
In the same pan; add the remaining mustard oil
tablespoons mustard oil(2)mustard seeds(1/2 teaspoon)
12
Add the mustard seeds, kalonji, asafoetida, ginger, green chillies, bay leaf and red chillies
tablespoons mustard oil(2)asafoetida (hing)(1/4 teaspoon)mustard seeds(1/2 teaspoon)kalonji (onion nigella seeds)(1/2 teaspoon)bay leaf (tej patta)(1)inch ginger - finely chopped(1)green chillies - slit(2)dry red chillies(2)
13
Stir fry for a few seconds
14
Add the pumpkin, tomatoes, panch phoran, turmeric powder and salt
tomato - finely chopped(1)turmeric powder (haldi)(1/2 teaspoon)teaspoons panch phoran masala(2)salt - or to taste(1 teaspoon)
15
Give it a stir and cover the pan
16
Cook the pumpkin until it is almost cooked
17
Towards the last part of the cooking process, stir in the roasted potatoes, chickpeas and jaggery to the pumpkin
potato (aloo) - peeled and diced(2)jaggery(1 teaspoon)
18
Simmer for another 5 minutes so all the flavors get well incorporated into to make a delicious tasting Kumror Chokka
19
Once done, check the taste and adjust the salt and flavours accordingly
salt - or to taste(1 teaspoon)
20
Turn off the heat and transfer the Kumror Chokka to a serving bowl and serve hot
21
Serve Kumror Chokka along with Bengali Style Cholar Dal and Bengali Luchi for a wholesome lunch