Kumror Chakka

• Soak kala chana for overnight

Nutrition values are AI-estimated based on ingredients.

• ⅓ cup kala chana
• 1 cup water (for pressure cooking)
• 1 tsp turmeric powder
• 1 tsp Kashmiri chilli powder
• 1 tsp cumin powder
• 12 gm / 1 tsp grated ginger
• ⅓ cup water (for spice paste)
• 3 tbsp oil
• 400 gm pumpkin
• 1 bay leaf
• 2 dried red chilies
• 1 tsp panch phoron
• 220 gm / 1 large potato
• ½ tsp asafoetida
• 2 tbsp grated coconut
• ¾ tsp salt
• ¾ cup hot water
• 1 tsp Bengali garam masala
• 1 tsp sugar
• ½ tsp ghee

1. 1Soak kala chana overnight, then pressure cook with 1 cup water for 20 minutes and naturally release pressure.
2. 2Prepare spice paste by mixing turmeric powder, Kashmiri chili powder, cumin powder, grated ginger, and ⅓ cup water.
3. 3Heat 3 tbsp oil in a pot, fry cubed pumpkin until lightly browned, then remove and set aside.
4. 4In the same oil, temper bay leaf, dried red chilies, and panch phoron on low heat for a few seconds.
5. 5Add chopped potatoes and asafoetida, fry on medium heat for 1 minute.
6. 6Add the prepared spice paste, boiled kala chana, 2 tbsp grated coconut, and ¾ tsp salt, stir for 1 minute.
7. 7Pour in ½ cup hot water, cover, and simmer on low heat for about 8 minutes until potatoes are nearly tender.
8. 8Add the fried pumpkin, remaining ¼ cup hot water, Bengali garam masala, and sugar, and simmer until desired consistency.
9. 9Finish by stirring in ½ tsp ghee (optional) and serve.

These instructions are our analysis of the original video. Watch on YouTube →