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🇮🇳
- 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
Nutrition Facts
Per serving
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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🇮🇳
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
About this recipe
A high protein Bengali Recipes recipe with tablespoons mustard oil, asafoetida (hing), mustard seeds. Ready in 2h 30m, serves 6.
Nutrition Facts
Per serving (6 servings)
Rate this recipe
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