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

Calories
760kcal
Estimated Cost
₹400-550
Carbs95g
Protein38g
Fats25g
Servings Scaler
6

Instructions

21 steps
  1. 1

    To begin making the Kumror Chokka Recipe, prep all the ingredients and keep ready

  2. 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. 3

    Add water such that it is just about 1-1/2 inches above the chickpeas

    inch ginger - finely chopped(1)
  4. 4

    Pressure cook for 4 whistles and turn the heat to low

  5. 5

    Simmer for another 15 minutes and turn off the heat

  6. 6

    Allow the pressure to release naturally

  7. 7

    Once the pressure has released, drain the excess water if any and keep the chickpeas aside

  8. 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. 9

    Cover the pan for a few minutes to fasten the cooking of the potatoes

    potato (aloo) - peeled and diced(2)
  10. 10

    Once cooked and roasted, transfer to a bowl and keep this aside

  11. 11

    In the same pan; add the remaining mustard oil

    tablespoons mustard oil(2)mustard seeds(1/2 teaspoon)
  12. 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. 13

    Stir fry for a few seconds

  14. 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. 15

    Give it a stir and cover the pan

  16. 16

    Cook the pumpkin until it is almost cooked

  17. 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. 18

    Simmer for another 5 minutes so all the flavors get well incorporated into to make a delicious tasting Kumror Chokka

  19. 19

    Once done, check the taste and adjust the salt and flavours accordingly

    salt - or to taste(1 teaspoon)
  20. 20

    Turn off the heat and transfer the Kumror Chokka to a serving bowl and serve hot

  21. 21

    Serve Kumror Chokka along with Bengali Style Cholar Dal and Bengali Luchi for a wholesome lunch

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