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

Here is super wholesome and delicious Bengali dish made from yellow pumpkin and brown chickpeas, packed with flavour 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.

Archana Doshi On 11 Jun 2017

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

5956 ratings.

The Kumror Chokka Recipe is a classic Bengali dish which is packed with flavours from panch phoran masala and spices and cooked in mustard oil. Kumror means pumpkin in bengali and is a very commonly used vegetable in the Bengali Cuisine. Pumpkin is a very nutritious vegetable, that is low in calories, rich in Vitamin A, potassium, manganese and lots of other essential minerals.

Serve Kumror Chokka along with Cholar Dal and Bengali Luchi for a delicious and wholesome meal.

If you like this recipe, you can also try other Bengali recipes such as

Cuisine: Bengali Recipes

Course: Lunch

Diet: High Protein Vegetarian

Equipments Used: Hard Anodised Kadai (Wok)

Prep in

120 M

Cooks in

30 M

Total in

150 M

Makes:

6 Servings

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

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 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 chillies, bay leaf and red chillies. 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 to the pumpkin.
Simmer for another 5 minutes so all the flavors get well incorporated into to make a delicious tasting Kumror Chokka.
Once done, check the taste and adjust the salt and flavours 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.