Kumror Chakka, the recipe and a mother’s wish for her daughter’s Biyer bhoj! Recipe type: Side Dish

Cuisine: Bengali

Prep time: 10 mins

Cook time: 20 mins

Total time: 30 mins

INGREDIENTS

· Pumpkin: 250g

· Potato: 2

· Whole Bengal Gram / Kala Chana/ Chola: ½ Cup

· Ginger Paste: 1 Tsp.

· Panch Phoron/ Bengali Five Spices: 1 Tsp.

· Red Chili: 1-2

· Bay Leaf: 1

· Sugar: 1 Tsp.

· Red Chili Powder: ½ Tsp.

· Turmeric Powder: ½ Tsp.

· Bengali Garam Masala Powder: ½ Tsp.

· Salt: to taste

· Mustard Oil: 1 Tbsp.

· Ghee: 1 Tbsp. (can be substituted with Oil)

1. Soak Whole Bengal Gram / Kala Chana/ Chola overnight in water.

2. Discard the water and boil Chola with ½ Tsp Salt in a pressure cooker on low flame with the whistle on until 3 whistles come.

3. Open the lid when the pressure drops and discard the water.

4. Peel and cut Pumpkin and Potatoes into 1" cubes (as shown in the picture).

5. Make corse powder of ½ tsp. Panch Phoron.

6. Now heat the oil in a deep bottom pan and temper it with ½ Tsp. whole Panch Phoron, Red Chili, and Bay Leaf.

7. Add Potatoes and ginger paste and fry on low flame until potatoes soften. It will take around 5 minutes.

8. Now add pumpkin chunks and mix.

9. Add Turmeric Powder, Red Chili Powder, and Salt and mix.

10. Now add boiled chickpeas and cover the pan with a lid and cook on low flame for around 10 minutes.

11. No need to add water.

12. Cook till the veggies soften but the shape remains same.

13. Add Sugar and Stir in between.

14. Once done, add ghee and Bengali Garam Masala Powder and Panch Phoron Powder and give Kumror Chakka a generous mix.

15. Serve it hot with Luchi or Paratha or Roti