Kumror Chhokka
A classic Bengali mishmash of sweet pumpkin, potatoes, and black chickpeas, seasoned with the unique aroma of panch phoron. This sweet and savory side dish is a staple during festivals and pairs beautifully with luchis.
For 4 servings
6 steps. 25 minutes total.
- 1
Step 1
- a.Cook the Black Chickpeas
- b.Drain the soaked black chickpeas (kala chana).
- c.In a pressure cooker, add the chickpeas with 2 cups of water and a pinch of salt. Cook for 3-4 whistles (about 15 minutes) until tender but not mushy.
- d.If not using a pressure cooker, boil them in a pot with sufficient water for 45-60 minutes until cooked through.
- e.Drain any excess water and set the boiled chickpeas aside.
- 2
Step 2
- a.Prepare the Tempering (Phoron)
- b.Heat mustard oil in a kadai or heavy-bottomed pan over medium-high heat until it just begins to smoke. This removes its pungent raw smell.
- c.Reduce the heat to medium-low. Add the panch phoron, bay leaves, and dried red chilies.
- d.Allow the spices to crackle and become fragrant, which should take about 30-45 seconds. Be careful not to burn them.
- 3
Step 3
- a.Sauté Vegetables and Aromatics
- b.Add the cubed potatoes to the pan. Sauté for 4-5 minutes, stirring occasionally, until they develop light golden-brown spots.
- c.Add the cubed pumpkin and continue to sauté for another 5-6 minutes until the edges of the pumpkin start to soften and turn translucent.
- d.Add the ginger paste and slit green chilies. Sauté for 1 minute until the raw aroma of the ginger disappears.
- 4
Step 4
- a.Add Spices and Simmer
- b.Add the turmeric powder, red chili powder, and cumin powder. Stir well to coat the vegetables and cook for 30 seconds.
- c.Add the boiled black chickpeas, salt, and sugar. Mix everything together gently.
- d.Pour in 1 cup of warm water and bring the mixture to a boil.
- 5
Step 5
- a.Cook Until Tender
- b.Once boiling, reduce the heat to low, cover the pan with a lid, and let it simmer for 10-12 minutes.
- c.Stir occasionally to prevent sticking. Cook until both the pumpkin and potatoes are fork-tender and the gravy has thickened to a semi-dry consistency, coating the vegetables.
- d.If the mixture looks too dry, you can add a splash of warm water.
- 6
Step 6
- a.Finish and Garnish
- b.Turn off the heat. Stir in the garam masala powder and the optional ghee for a rich aroma.
- c.Garnish with freshly grated coconut, if using.
- d.Let the dish rest, covered, for 5 minutes to allow the flavors to meld together before serving.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most authentic flavor, use a ripe, sweet variety of pumpkin like red pumpkin (lal kumro) or butternut squash.
- 2Do not overcook the pumpkin, as it can turn mushy. It should be tender but still hold its shape.
- 3Using mustard oil is key to the traditional Bengali taste, but you can substitute with any neutral vegetable oil.
- 4To enhance the flavor, you can lightly mash a few pieces of pumpkin and potato against the side of the pan to thicken the gravy naturally.
- 5Adjust the sugar and chili amount to achieve your preferred balance of sweet, savory, and spicy notes.
Adapt it for your goals.
Ingredient Swap
Replace white sugar with an equal amount of grated jaggery (gur) for a more earthy and traditional sweetness.
Added FlavorAdded Flavor
Add a pinch of asafoetida (hing) to the hot oil along with the panch phoron for an extra layer of savory flavor.
Vegetable AdditionVegetable Addition
Incorporate other vegetables like cubed eggplant (brinjal) or broad beans (sheem) along with the pumpkin for more texture and variety.
Spicier VersionSpicier Version
Increase the number of green chilies or add a pinch more of red chili powder for a spicier kick.
Why this is on our healthy list.
Rich in Fiber
The combination of pumpkin, potatoes, and black chickpeas provides a significant amount of dietary fiber, which promotes digestive health, aids in regular bowel movements, and helps maintain stable blood sugar levels.
Excellent Source of Vitamin A
Pumpkin is packed with beta-carotene, which the body converts into Vitamin A. This vitamin is crucial for maintaining healthy vision, a strong immune system, and good skin health.
Good Source of Plant-Based Protein
Black chickpeas are a valuable source of plant-based protein, essential for building and repairing tissues, muscle function, and overall body strength, making this dish a great option for vegetarians and vegans.
Frequently asked questions
Kumror Chhokka is a traditional Bengali vegetarian dish made with pumpkin (kumro), potatoes, and black chickpeas. It's characterized by its unique sweet and savory flavor profile, achieved by using panch phoron for tempering and a touch of sugar.