Kumror Chokha (Pumpkin, Chickpea Curry)


  • 1/3 cup kala chana (black chickpeas)
  • 2 cups of pumpkin, chopped in cubes
  • 1 large potato, chopped in cubes
  • 2 tbsp mustard oil
  • 1/2 tsp fenugreek seeds
  • 1/4 tsp asafoetida powder
  • 2-3 dry red chillies
  • 1/2 tsp cumin powder
  • 1/4 tsp turmeric powder
  • 1/2 tsp coriander powder
  • 1 tsp grated ginger
  • 2 slit green chillies
  • Salt to taste

Method –

  1. Soak about black chickpeas overnight. Pressure cook with salt till soft.
  2. Heat oil in a kadhai
  3. Temper the oil with fenugreek seeds, asafoetida powder and dry red chillies
  4. When the spices splutter, add the cubed potatoes. Sprinkle a little turmeric powder and fry till light golden
  5. Add cumin, coriander powder, ginger and slit green chillies
  6. Add a splash of water and fry the masalas
  7. Add the pumpkin cubes
  8. Sauté for a minute till the masalas are mixed well with the pumpkin
  9. Add salt to taste
  10. If the pumpkin is not sweet, add 1 tsp of sugar
  11. Cover and cook adding a little water if necessary
  12. Add the cooked chickpeas and mix well
  13. Cook till the vegetables are soft

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