Kumror Chokka (Pumpkin and Black Chickpea Curry)

Cook along · 10 steps

Method

1. 1

   Soak the black chickpeas in water overnight. Drain and pressure-cook them with 1 tsp salt over low heat for 3 whistles. Allow the pressure to release naturally, then open the cooker and drain the chickpeas.

2. 2

   Peel and cut the pumpkin and potatoes into 1-inch cubes. Coarsely grind 1 tsp panch phoron and set aside.

3. 3

   Heat the mustard oil in a deep, heavy-bottomed pan. Add the whole panch phoron, dried red chilies, and bay leaves. Let the spices temper.

   

4. 4

   Add the potatoes and fry over medium heat for about 5 minutes, until they begin to soften.

5. 5

   Add 1 tsp salt and 1 tsp turmeric powder. Mix and cook for 2 minutes.

   

6. 6

   Add the pumpkin, cover the pan, and cook over medium heat for 5 minutes.

7. 7

   Add the ginger paste and cook for 1 minute. Stir in the ground panch phoron, remaining 1 tsp turmeric powder, red chili powder, remaining salt, and sugar. Mix well.

8. 8

   Add the boiled chickpeas. Cover and cook over low heat for 3–4 minutes without adding water, stirring occasionally.

   

9. 9

   Continue cooking until the pumpkin and potatoes are tender but retain their shape.

10. 10

    Add the ghee, Bengali garam masala, and bhaja moshla. Mix gently and serve hot with luchi, paratha, or roti.