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

Kumror Chokka - Kaddu Kala Chana Sabzi | Pumpkin Chickpea Curry

Here is a super wholesome and delicious Bengali dish made from yellow pumpkin and brown chickpeas, packed with flavor from panch phoran masala and spices and cooked in mustard oil. Serve it along with hot steamed rice, topped with ghee along with cholar dal for a wholesome meal.

Ingredients:-

1. 2 tablespoons Mustard oil
2. 1/4 teaspoon Asafoetida (hing)
3. 1/2 teaspoon Mustard seeds (Rai/ Kadugu)
4. 1/2 teaspoon Kalonji (Onion Nigella Seeds)
5. 1 Bay leaf (tej patta)
6. 1-inch ginger, finely chopped
7. 2 Green Chillies, slit
8. 2 Dry Red Chillies
9. 1/2 cup Kala Chana (Brown Chickpeas), soaked overnight
10. 2 Potato (Aloo), peeled and diced
11. 500 grams Kaddu (Parangikai/ Pumpkin), peeled and diced
12. 1 Tomato, finely chopped
13. 1/2 teaspoon Turmeric powder (Haldi)
14. 2 teaspoons Panch Phoran Masala
15. 1 teaspoon Salt, or to taste
16. 1 teaspoon Jaggery

How to make Kumror Chokka Recipe - Kaddu Kala Chana Sabzi | Pumpkin Chickpea Curry:-

• To begin making the Kumror Chokka Recipe, prep all the ingredients and keep them ready.
• Cook the soaked Kala chana/ chickpeas in the pressure cooker along with a little salt and water. Add water such that it is just about 1-1/2 inches above the chickpeas. 
• Pressure cook for 4 whistles and turn the heat to low. Simmer for another 15 minutes and turn off the heat. Allow the pressure to release naturally.
• Once the pressure has released, drain the excess water if any, and keep the chickpeas aside.
• 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. Cover the pan for a few minutes to fasten the cooking of the potatoes.
• Once cooked and roasted, transfer to a bowl and keep this aside. 

• In the same pan; add the remaining mustard oil. Add the mustard seeds, kalonji, asafoetida, ginger, green chilies, bay leaf, and red chilies. Stir fry for a few seconds.
• Add the pumpkin, tomatoes, panch phoran, turmeric powder, and salt. Give it a stir and cover the pan. Cook the pumpkin until it is almost cooked.
• Towards the last part of the cooking process, stir in the roasted potatoes, chickpeas, and jaggery into the pumpkin.
• Simmer for another 5 minutes so all the flavors get well incorporated into it to make a delicious tasting Kumror Chokka.
• Once done, check the taste and adjust the salt and flavors accordingly. 
• Turn off the heat and transfer the Kumror Chokka to a serving bowl and serve hot.
• Serve Kumror Chokka along with Bengali Style Cholar Dal and Bengali Luchi for a wholesome lunch.