Kumror Chakka, or Bengali pumpkin and chickpea curry, is a heartwarming and flavorful dish deeply rooted in Bengali cuisine. This vibrant curry boasts a delightful blend of sweet pumpkin, savory chickpeas, and aromatic spices, creating a symphony of tastes that will tantalize your taste buds. The creamy texture of the pumpkin perfectly complements the earthy chickpeas, while the blend of spices adds a depth of flavor that is both comforting and exciting. It’s a vegetarian dish that’s surprisingly filling and perfect for a cozy evening meal or a special occasion.
This recipe offers a traditional approach to Kumror Chakka, emphasizing fresh ingredients and authentic Bengali flavors. We'll guide you through each step, ensuring you achieve a delicious and authentic result. Ready to embark on a culinary journey to Bengal? Let's begin with the detailed, step-by-step instructions below.
Tools Needed
- Instant Pot or pressure cooker
- Pot
- Bowl
Ingredients
- Kala Chana (black chickpeas): 1/3 cup
- Water: null
- Pumpkin: null
- Turmeric powder: 1 teaspoon
- Kashmiri chili powder: 1 teaspoon
- Cumin powder: 1 teaspoon
- Ginger: 1 teaspoon (finely grated)
- Oil: 3 tbsp
- Bay leaf: 1
- Dry red chilies: 2
- Patchon (Bengali five spice): 1 teaspoon
- Potatoes: null
- Hing (asafoetida): 1/2 teaspoon
- Grated coconut: 2 tbsp
- Salt: null
- Bengali garam masala powder: 1 teaspoon
- Sugar: 1 teaspoon
- Ghee: 1/2 teaspoon
Step-by-Step Instructions
Step 1. Prepare the Ingredients and Chickpeas
- Soak 1/3 cup of kala chana (black chickpeas) in water overnight. Discard the water the next day and pressure cook the chickpeas in 1 cup of water for 20 minutes. Allow the pressure to release naturally before opening the lid.
Step 2. Sauté Vegetables and Build the Flavor Base
- Make a spice paste by mixing 1 teaspoon each of turmeric powder, Kashmiri chili powder, cumin powder, 1 teaspoon of grated ginger, and 1/3 cup of water.
- Heat 3 tbsp of oil in a pot over medium heat. Add chopped pumpkin and fry until lightly browned.
- Remove the fried pumpkin and set aside. In the same pot, add a bay leaf, two dry red chilies, and 1 teaspoon of patchon (Bengali five spice). Stir on low heat for a few seconds.
- Add chopped potatoes and 1/2 teaspoon of hing (asafoetida). Fry for a minute on medium heat, then lower the heat and add the spice paste. Stir for about a minute.
Step 3. Combine and Simmer the Curry
- Add the boiled kala chana, 2 tbsp of grated coconut, and stir for a minute. Add 1/2 teaspoon of salt and 1/2 cup of hot water. Cover and simmer until the potatoes are nearly tender (about 8 minutes).
- Add the fried pumpkin, 1/4 teaspoon more salt, 1 teaspoon of Bengali garam masala powder, and 1 teaspoon of sugar (optional). Add another 1/4 cup of hot water. Cover and simmer for about 6 minutes until the pumpkin is tender but not mushy.
Step 4. Finish and Serve
- Stir in 1/2 teaspoon of ghee (clarified butter). Serve hot with roti, puri, or rice. Garnish with fresh coconut (optional).
Read more: Creamy Cashew Chicken Curry: A Simple Yet Sumptuous Recipe
Tips
- Kala chana can be substituted with regular chickpeas if unavailable.
- Don't overcook the chickpeas; they should be soft but still have some bite.
- Fry whole spices briefly on low heat to enhance their flavor. Avoid burning.
- Adjust the amount of coconut according to your preference.
- Don't overcook the pumpkin; it should be tender but not mushy.
Nutrition
- Calories: approximately 400-500
- Fat: 20-25g
- Carbs: 50-60g
- Protein: 10-15g
FAQs
1. Can I use canned chickpeas instead of dried?
Yes, absolutely! Just drain and rinse them before adding to the curry. Dried chickpeas will result in a richer flavor, but canned are a convenient alternative.
2. What kind of pumpkin is best for Kumror Chakka?
Ideally, use a sweeter variety of pumpkin like a kabocha squash or a similar type. Avoid using overly watery pumpkins.
3. Can I adjust the spice level?
Yes! Feel free to adjust the amount of chili powder or green chilies according to your preference. Start with less and add more to taste.
Enjoy your delicious and authentic Kumror Chakka! This comforting curry is perfect served with steamed rice or roti, making for a satisfying and flavorful meal. We hope you've enjoyed this recipe and will share it with friends and family.