Spicy Bengali Pumpkin with Black Chana (Kumror Chakka)

5 hours 15 minutes

875 reads

Flavorful mixed vegetable curry with Indian flatbread, perfect for a hearty meal.
Delicious vegetable curry served with freshly made Indian flatbread on a colorful tablecloth.

4 from 7 votes
BengaliHomestyle CookingIndian

About Spicy Bengali Pumpkin with Black Chana (Kumror Chakka)

Imagine tender pumpkin simmered to perfection with hearty black chickpeas, infused with the fragrant warmth of Bengali five-spice. This vibrant Spicy Bengali Pumpkin with Black Chana (Kumror Chakka) is a healthy and surprisingly easy dish, bursting with flavor.
The secret lies in the panch phoran and a touch of tangy dried mango powder, creating a rich, complex taste that's truly unforgettable. It's a hearty vegetarian meal perfect for any occasion.
Enjoy this flavorful dish with roti, chapati, paratha, or steamed rice for a complete and satisfying culinary experience.
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Recipe Time & More

Cook5 hours 15 minutes
Total5 hours 15 minutes
Calories180 kcal
Serves2
Served AsBrunchDinnerLunch
Recipe TasteSpicy

Ingredients
 

Produce

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Instructions
 

  • Heat the mustard oil in a pan or pot over medium heat. Allow the oil to shimmer and release its characteristic aroma. This blooming process enhances the flavor of the oil.
    Sautéing mustard seeds and spices in oil for flavorful cooking.
  • Add the panch phoran and dried red chili to the hot oil. Sauté briefly until fragrant, about 30 seconds. Be careful not to burn the spices.
  • Add the cubed pumpkin, turmeric powder, chili powder, coriander powder, boiled black chana, and salt to the pan. Stir well to combine, ensuring the pumpkin and chana are evenly coated with the spices.
    Fresh chopped cucumber with spices and turmeric in a stainless steel bowl.
  • Reduce the heat to low, cover the pan, and simmer for 10 minutes, or until the pumpkin is tender. Covering the pan traps steam and helps the pumpkin cook evenly.
  • Remove the lid and stir in the dried mango powder. Mix well to distribute the tangy flavor throughout the dish.
    Spicy sautéed cucumber with black pepper and spices in a stainless steel pan.
  • Serve hot with roti, chapati, paratha, or steamed rice.

Recipe Notes

Expert Tips

  • For a richer flavor, try roasting the vegetables before adding them to the soup.
  • Adjust the seasonings to your liking. Add a pinch of red pepper flakes for a touch of heat.
  • If you're short on time, you can use pre-chopped vegetables.

Storage Instructions

  • Store leftover soup in an airtight container in the refrigerator for up to 3 days.

Recipe Video

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4 from 7 votes

Recipe Nutrition

Calories: 180kcalCarbohydrates: 22gProtein: 5gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 1175mgPotassium: 531mgFiber: 2gSugar: 4gVitamin A: 6676IUVitamin C: 40mgCalcium: 72mgIron: 2mg

Geeta Biswas
Geeta Biswas

Are you missing old, traditional recipes? I, Geeta Biswas would love to share all those different tasty and traditional recipes. Most of my recipes are simple and very creative as I try to add twist and easy steps to prepare each and every recipe.

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4 from 7 votes (2 ratings without comment)

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