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.