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

Step 1: To begin making the Kumror Chokka Recipe, prep all the ingredients and keep ready

Step 2: Cook the soaked kala chana/ chickpeas in the pressure cooker along with a little salt and water

Step 3: Add water such that it is just about 1-1/2 inches above the chickpeas

Step 4: Pressure cook for 4 whistles and turn the heat to low

Step 5: Simmer for another 15 minutes and turn off the heat

Step 6: Allow the pressure to release naturally

Step 7: Once the pressure has released, drain the excess water if any and keep the chickpeas aside

Step 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

Step 9: Cover the pan for a few minutes to fasten the cooking of the potatoes

Step 10: Once cooked and roasted, transfer to a bowl and keep this aside

Step 11: In the same pan; add the remaining mustard oil

Step 12: Add the mustard seeds, kalonji, asafoetida, ginger, green chillies, bay leaf and red chillies

Step 13: Stir fry for a few seconds

Step 14: Add the pumpkin, tomatoes, panch phoran, turmeric powder and salt

Step 15: Give it a stir and cover the pan

Step 16: Cook the pumpkin until it is almost cooked

Step 17: Towards the last part of the cooking process, stir in the roasted potatoes, chickpeas and jaggery to the pumpkin

Step 18: Simmer for another 5 minutes so all the flavors get well incorporated into to make a delicious tasting Kumror Chokka

Step 19: Once done, check the taste and adjust the salt and flavours accordingly

Step 20: Turn off the heat and transfer the Kumror Chokka to a serving bowl and serve hot

Step 21: Serve Kumror Chokka along with Bengali Style Cholar Dal and Bengali Luchi for a wholesome lunch