Kumror Chokka (Kaddu Kala Chana Sabzi) Recipe | Bengali Pumpkin Chickpea Curry
Kumror Chokka is a delightful Bengali dish that combines the sweetness of pumpkin with the earthiness of kala chana (brown chickpeas). Packed with the aromatic flavors of panch phoran masala, mustard oil, and a blend of spices, this recipe is a perfect example of the simple yet flavorful Bengali cuisine. Known for its comforting and satisfying nature, this dish makes for a wholesome lunch, especially when paired with Bengali-style Cholar Dal and Luchi.
Pumpkin, or kaddu in Bengali, is an essential vegetable in this dish, and it is rich in nutrients like Vitamin A, potassium, manganese, and other minerals, making it a healthy addition to your diet. The kala chana brings in high-protein goodness, complementing the pumpkin’s natural sweetness, while the spices elevate the taste to create a perfectly balanced curry.
Whether you’re exploring Bengali cuisine or simply looking for a flavorful vegetarian recipe, Kumror Chokka will surely become a favorite.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Mustard oil | 2 tablespoons |
| Asafoetida (hing) | 1/4 teaspoon |
| Mustard seeds (Rai/ Kadugu) | 1/2 teaspoon |
| Kalonji (Onion Nigella Seeds) | 1/2 teaspoon |
| Bay leaf (tej patta) | 1 leaf |
| Fresh ginger, finely chopped | 1 inch piece |
| Green chillies, slit | 2 |
| Dry red chillies | 2 |
| Kala Chana (Brown Chickpeas), soaked | 1/2 cup |
| Potato (Aloo), peeled and diced | 2 medium-sized |
| Kaddu (Parangikai/ Pumpkin), peeled | 500 grams |
| Tomato, finely chopped | 1 medium-sized |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Panch Phoran Masala | 2 teaspoons |
| Salt | 1 teaspoon, or to taste |
| Jaggery (optional) | 1 teaspoon |
Preparation Time:
120 minutes (includes soaking time for chickpeas)
Cooking Time:
30 minutes
Instructions:
-
Prepare the Chickpeas:
Begin by soaking the kala chana (brown chickpeas) in water overnight. The next day, drain the chickpeas and transfer them to a pressure cooker. Add enough water to the cooker so that the chickpeas are submerged with about 1-1/2 inches of water above them. Add a pinch of salt and cook the chickpeas for 4 whistles on medium heat. Afterward, reduce the heat and simmer for another 15 minutes. Allow the pressure to release naturally. Once done, drain any excess water and set the chickpeas aside. -
Roast the Potatoes:
In a heavy-bottomed pan, heat 1 tablespoon of mustard oil over medium heat. Add the diced potatoes, sprinkle with a pinch of salt, and roast them until they turn light brown and crispy on the outside. Cover the pan for a few minutes to speed up the cooking process. Once roasted, transfer the potatoes to a bowl and set aside. -
Cook the Spices:
In the same pan, add the remaining tablespoon of mustard oil. Once the oil is hot, add the mustard seeds and kalonji. Sauté for a few seconds until the seeds start to splutter. Next, add the asafoetida, chopped ginger, slit green chillies, bay leaf, and dry red chillies. Stir everything together for a few more seconds to release the fragrant oils and flavors. -
Add Pumpkin and Tomatoes:
Add the diced pumpkin and chopped tomato to the pan. Stir well to combine all the ingredients. Sprinkle in the turmeric powder, panch phoran masala, and salt. Give everything a good mix, then cover the pan. Let the pumpkin cook for about 10 minutes, stirring occasionally until the pumpkin softens and is nearly cooked through. -
Combine and Simmer:
Once the pumpkin is almost cooked, add the roasted potatoes, boiled chickpeas, and jaggery to the pan. Stir everything gently to mix well, allowing the flavors to blend together. Simmer for another 5 minutes so that all the ingredients are well-incorporated and the curry has thickened slightly. -
Taste and Adjust:
After simmering, taste the curry and adjust the seasoning as needed, adding more salt or jaggery if you prefer a sweeter touch. The jaggery helps to balance the spices, so feel free to adjust it according to your taste. -
Serve:
Once the Kumror Chokka is ready, turn off the heat and transfer the curry to a serving bowl. Serve it hot with Bengali-style Cholar Dal and freshly made Luchi (deep-fried flatbread) for a complete and satisfying meal.
Tips:
- If you prefer a spicier curry, you can increase the number of dry red chillies or add a pinch of red chili powder.
- For a richer flavor, you can also add a splash of coconut milk towards the end of cooking.
- The combination of panch phoran masala and mustard oil is key to this dish’s authentic Bengali flavor, so don’t skip these ingredients.
Enjoy this flavorful, high-protein vegetarian dish that brings the essence of Bengali cuisine to your table!
