Kumror Chakka Vegan pumpkin curry with black chickpeas

Name: How to cook Kumror Chakka Vegan pumpkin curry with black chickpeas - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Us

Introduce

Chef :

The Epicurean Feast

Kumror Chakka Vegan pumpkin curry with black chickpeas

Kumror chakka is yet another traditional dish which is cooked almost regularly in many Bengali households. In most cases the basic ingredients remain the same, only what varies are the spices. I have seen people using hing/asafoetida also for tempering. I have tried both(using and not using), and both are equally wonderful. If you like the flavor of hing, you can also include it in your recipe. Kumror chakka is basically prepared from "Kumro" which is pumpkin, potato or alu, and black chickpeas or kala chana and tempered with panch foron. Panchforon is a mixture of five spices mustard seeds, cumin seeds, kalonji seeds, methi seeds and fennel seeds used often in Bengali cuisine Kala chana or black chickpeas are an excellent sauce of iron. So, prefer not to discard the water after boiling the kala chana as this water is also rich in iron. Kumror chakka can be served with luchi/poori or steamed rice. This is a no onion no garlic recipe. Actually this recipe also does not require any milk either. So, you can call this a vegan recipe. #ebook #post23

Ingredient

Food ration :

4 servings

Cooking time :

20 mins

500 gm

pumpkin peeled and cubed

potatoes peeled and cubed

1 cup

kala chana/ whole Bengal gram

1 teaspoon

ginger paste

1 teaspoon

panch foron

1 teaspoon

red chilli powder(optional)

bay leaves

whole red chilies

green chilies

1 teaspoon

turmeric powder

to taste

Salt

2 teaspoon

sugar

1 tablespoon

ghee

1 1/2 tablespoon

mustard oil/cooking oil

Cooking instructions

* Step 1

This is how you should chop the potatoes and pumpkins

* Step 2

Soak the kala chana for 4-6 hours. Pressure cook the kala chana with 1 teaspoon of salt. I prefer to not discard the water as it contains lot of iron. Now, keep the kala chana aside.

* Step 3

In a kadai, add oil. Once the oil is hot temper it with panch foron, bay leaves and whole red chilies.

* Step 4

Now, add the potatoes and saute them. Then add the pumpkin, turmeric powder, green chilies, red chilli powder and ginger paste and saute everything together. Add water and cook the vegetable covered.