Kumror Chokka
sweet pumpkin and chickpeas tempered with panch phoron, cooked until the edges collapse
Start the day before. The soaking alone is 8 hr, against 55 min of actual work.
Allergens in Kumror Chokka: mustard.
Ingredients
Quantities for 4.
- 600g, peeled and cut into 3cm chunks Pumpkin
- 100g dried, soaked overnight Chickpeasor 250g tinned, drained and rinsed
- 2 medium, cut into 3cm chunks Potato
- 1 tsp Panch Phoron
- 2, broken in half Dried Red Chilli
- 1 Bay Leaf
- 1 tbsp, grated Ginger
- 1/4 tsp Asafoetidause compounded-free hing to keep the dish gluten-free
- 1/2 tsp Turmeric
- 1/2 tsp Chilli Powder
- 1 tsp Cumin Powder
- 1 tsp Coriander Powder
- 1 tsp Sugar
- to taste Salt
- 3 tbsp Mustard Oil
- 3 tbsp, freshly grated Coconutfor the finishoptional
- 1/2 tsp Garam Masalaoptional
- 100ml, plus 2 tbsp for the masala Water
Cookware
stovetop, kadhai, pressure cooker
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Soak the dried chickpeas overnight in plenty of water, then pressure-cook them with a little salt for 4 whistles. They should be tender but still hold their shape.
- Choose a dense, sweet pumpkin. A watery one dissolves into soup; if yours is very ripe, cut the chunks a size larger.
- Measure the panch phoron and chillies into a small bowl before you start. The tempering burns in seconds and there is no time to fetch things.
Method
- Heat the mustard oil in a kadhai to smoking point, then take it off the heat for half a minute to settle.
- Fry the potato chunks with a pinch of the turmeric over medium heat for 5 minutes, until the edges are golden, then lift them out.Frying the potato separately keeps it from breaking up later in the pumpkin.
- Into the same oil add the panch phoron, broken chillies and bay leaf and let them pop for about 20 seconds.
- Stir in the asafoetida and grated ginger and cook 30 seconds, until fragrant.
- Add the turmeric, chilli, cumin and coriander powders with 2 tbsp water and fry this paste for 2 minutes, until the oil beads at the edges.Spices added to a splash of water instead of dry oil will not scorch.
- Return the potato and add the pumpkin, cooked chickpeas, salt and sugar. Toss everything in the masala for 2 minutes.
- Pour in 100ml water, cover, and cook on low for 15 minutes until the pumpkin gives way under a spoon.
- Mash four or five pieces of pumpkin against the side of the pan to thicken the gravy, add the coconut and cook uncovered for 3 minutes.This is what makes it a chokka: half mash, half chunks.
- Sprinkle over the garam masala, cover and rest 5 minutes off the heat before serving with luchi or rice.
Storage
Keeps 3 days refrigerated. Reheat gently in a pan with a splash of water; it is also good at room temperature the next morning.
Nutrition Medium estimate
One serving of Kumror Chokka (316 g) is about 353 calories, or 112 calories per 100 g.
Low protein: 9 g a serving, 11% of the calories
| Per serving316 g | Per 100 g | |
|---|---|---|
| Calories | 353 kcal | 112 kcal |
| Protein | 9.4 g | 3 g |
| Carbohydrate | 45.8 g | 14 g |
| of which sugars | 9.4 g | 3 g |
| Fibre | 7.4 g | 2 g |
| Fat | 16.8 g | 5 g |
| of which saturated | 4.9 g | 2 g |
| of which unsaturated | 10.3 g | 3 g |
Ingredients given to taste count as zero, so the real figures run a little higher. Nearest database match used for asafoetida, garam masala, panch phoron. Estimated from raw ingredients using USDA FoodData Central.
More like this: Healthy Indian recipes · Vegan Indian recipes · Vegetarian Indian recipes · Gluten-free Indian recipes · Dairy-free Indian recipes · No onion no garlic recipes · Bengali recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.