West Bengal

Kumro chhokka

Name: Kumro chhokka
Prep time: 8 h
Cook time: 40 min
Total time: 8 h 40 min
Yield: 4 servings
Cuisine: Bengali
Ingredients: 500 g cubed with skin pumpkin; 2 medium cubed potato; 1/3 cup soaked and boiled kala chana, dry (black chickpeas); 2 tbsp mustard oil; 1 tsp panch phoron; 2 dried red chilli; 2 bay leaf (indian bay leaf); 1 1/2 inch ground ginger; 1/2 tsp turmeric (ground turmeric); 1 tsp cumin powder (ground cumin); 1 tsp kashmiri chilli powder; 2 tsp sugar; Salt, to taste; 2/3 cup water; 1 tsp ghee; a pinch garam masala

Pumpkin, potato and kala chana with panch phoron. Sweet, spicy and the luchi's best friend.

40 minTime

6 gProtein each

mildSpice

8hPlan ahead. Soak for 8 hours first; the 40 minutes come after.

Bhog favourite2 chapters · 1 min read

Make it your way

Grandma's waySweet pumpkin, panch phoron and a luchi waiting.

The original

228kcalsame

6 gproteinsame

5 gfibresame

40minutessame

Kumro chhokka as Bengali homes make it.

Per serving, worked out from the ingredient table.

Ingredients

Pumpkin500 g, cubed with skin

Potato2 medium, cubed

Kala chana, dry (black chickpeas)⅓ cup, soaked and boiled

Mustard oil2 tbsp

Panch phoron1 tsp

Dried red chilli2

Bay leaf (indian bay leaf)2

Ginger4 cm, ground

Turmeric (ground turmeric)½ tsp

Cumin powder (ground cumin)1 tsp

Kashmiri chilli powder1 tsp

Sugar2 tsp

Saltto taste

Water⅔ cup

Ghee1 tsp

Garam masalaa pinch

Method

5 steps

1Soak the kala chana overnight and boil until tender.
2Heat mustard oil, add panch phoron, dried chillies and bay leaves. Add the potatoes and fry for 3 minutes.
3Add the pumpkin, ginger and the powdered spices with salt. Stir, add water, cover and cook until soft.
4Add the chana and sugar and mash lightly. Cook until semi dry.
5Finish with ghee and garam masala.

Serve it like this

Serve hot on a plate, with a few fresh coriander leaves on top.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

West Bengal

Kumro chhokka

Pumpkin, potato and kala chana with panch phoron. Sweet, spicy and the luchi's best friend.

40 minTime

6 gProtein each

mildSpice

8hPlan ahead. Soak for 8 hours first; the 40 minutes come after.

Bhog favourite2 chapters · 1 min read

Make it your way

Grandma's waySweet pumpkin, panch phoron and a luchi waiting.

The original

228kcalsame

6 gproteinsame

5 gfibresame

40minutessame

Kumro chhokka as Bengali homes make it.

Per serving, worked out from the ingredient table.

Ingredients

Pumpkin500 g, cubed with skin

Potato2 medium, cubed

Kala chana, dry (black chickpeas)⅓ cup, soaked and boiled

Mustard oil2 tbsp

Panch phoron1 tsp

Dried red chilli2

Bay leaf (indian bay leaf)2

Ginger4 cm, ground

Turmeric (ground turmeric)½ tsp

Cumin powder (ground cumin)1 tsp

Kashmiri chilli powder1 tsp

Sugar2 tsp

Saltto taste

Water⅔ cup

Ghee1 tsp

Garam masalaa pinch

Method

5 steps

1Soak the kala chana overnight and boil until tender.
2Heat mustard oil, add panch phoron, dried chillies and bay leaves. Add the potatoes and fry for 3 minutes.
3Add the pumpkin, ginger and the powdered spices with salt. Stir, add water, cover and cook until soft.
4Add the chana and sugar and mash lightly. Cook until semi dry.
5Finish with ghee and garam masala.

Serve it like this

Serve hot on a plate, with a few fresh coriander leaves on top.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Kumro chhokka

Make it your way

Ingredients

Method

Kumro chhokka

Make it your way

Ingredients

Method

Make it a meal