Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, kumror chakka vegan pumpkin curry with black chickpeas. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Kumror Chakka Vegan pumpkin curry with black chickpeas is one of the most well liked of recent trending meals in the world. It is easy, it’s quick, it tastes delicious. It is appreciated by millions every day. They’re fine and they look wonderful. Kumror Chakka Vegan pumpkin curry with black chickpeas is something that I’ve loved my whole life.
Great recipe for 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. Kumror chakka is basically prepared from "Kumro" which is pumpkin, potato or alu, and black chickpeas or kala chana and tempered with panch foron.
To begin with this recipe, we have to prepare a few components. You can cook kumror chakka vegan pumpkin curry with black chickpeas using 14 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Kumror Chakka Vegan pumpkin curry with black chickpeas:
- Take 500 gm pumpkin peeled and cubed
- Get 2 potatoes peeled and cubed
- Get 1 cup kala chana/ whole Bengal gram
- Prepare 1 teaspoon ginger paste
- Get 1 teaspoon panch foron
- Make ready 1 teaspoon red chilli powder(optional)
- Take 2 bay leaves
- Make ready 2 whole red chilies
- Prepare 2 green chilies
- Take 1 teaspoon turmeric powder
- Make ready to taste Salt
- Get 2 teaspoon sugar
- Take 1 tablespoon ghee
- Make ready 1 1/2 tablespoon mustard oil/cooking oil
Kumror Chakka Vegan pumpkin curry with black chickpeas. Kumror chakka is yet another traditional dish which is cooked almost regularly in many Bengali households. 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.
Steps to make Kumror Chakka Vegan pumpkin curry with black chickpeas:
- This is how you should chop the potatoes and pumpkins
- 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.
- In a kadai, add oil. Once the oil is hot temper it with panch foron, bay leaves and whole red chilies.
- 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.
- Add the boiled kala chana, sugar just before the veggies are completely cooked. Add ghee and mix properly and turn off the flame.
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. Today my video is all about a authentic Bengali. Kumror Chokka Recipe - Kaddu Kala Chana Sabzi Pumpkin Chickpea Curry Here is super wholesome and delicious Bengali dish made from yellow pumpkin and brown chickpeas, packed with flavour from panch phoran masala and spices and cooked in mustard oil.
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