Easy Kumror Chokka Recipe - Kaddu Kala Chana Sabzi | Pumpkin Chickpea Curry Recipe

To begin making the Kumror Chokka method, prep all the items required and keep ready.bubble gently the soaked kala chana/ chickpeas in the pressure cooker along with a little seasoning and moisture.

toss in moisture such that it is just about 1-1/2 inches above the chickpeas. Pressure bubble gently for 4 whistles and turn the mildly hot to low.

bubble gently for another 15 moments and turn off the mildly hot.

Allow the pressure to release naturally.Once the pressure has released, empty out the excess moisture if any and keep the chickpeas aside.mildly hot 1 tablespoon mustard fat in a heavy bottomed pot, toss in potato, strew a little seasoning and char on medium mildly hot until it turns light brown.

wrap the pot for a few moments to fasten the making of the potatoes.Once cooked and roasted, transfer to a mixing bowl and keep this aside. In the same pot; toss in the remaining mustard fat.

toss in the mustard seeds, kalonji, asafoetida, ginger, green chillies, bay leaf and red chillies.

swirl around pot-fry for a few seconds.toss in the pumpkin, tomatoes, panch phoran, turmeric dusting scented element and seasoning.

Give it a swirl around and wrap the pot.

bubble gently the pumpkin until it is almost cooked.Towards the last part of the making process, swirl around in the roasted potatoes, chickpeas and jaggery to the pumpkin.bubble gently for another 5 moments so all the flavors get well incorporated into to make a scrumptious tasting Kumror Chokka.Once done, check the palate and adjust the seasoning and flavours accordingly. Turn off the mildly hot and transfer the Kumror Chokka to a serving mixing bowl and dish up scalding.dish up Kumror Chokka along with Bengali Style Cholar Dal and Bengali Luchi for a wholesome lunch.