Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, kumror chakka vegan pumpkin curry with black chickpeas. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Kumror Chakka Vegan pumpkin curry with black chickpeas is one of the most popular of recent trending foods on earth. It is appreciated by millions daily. It is easy, it is quick, it tastes yummy. They’re nice and they look wonderful. Kumror Chakka Vegan pumpkin curry with black chickpeas is something that I have loved my entire life.
Which is very easy yet delicious. I'm sharing Authentic Bengali Kumror chokka or kaddu ki sabzi with chana irecipe to all of you. Please watch the video till ends. Kumro'r chokka recipe (also known as kumror chhoka): If you have never tasted kumror chokka you will be shocked by how good While we share some of the classic recipes with you (because who doesn't love shorshe ilish, chingri malai curry, and mishti doi.
To get started with this recipe, we have to prepare a few components. You can have kumror chakka vegan pumpkin curry with black chickpeas using 14 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Kumror Chakka Vegan pumpkin curry with black chickpeas:
- Make ready 500 gm pumpkin peeled and cubed
- Take 2 potatoes peeled and cubed
- Take 1 cup kala chana/ whole Bengal gram
- Make ready 1 teaspoon ginger paste
- Get 1 teaspoon panch foron
- Make ready 1 teaspoon red chilli powder(optional)
- Take 2 bay leaves
- Take 2 whole red chilies
- Get 2 green chilies
- Prepare 1 teaspoon turmeric powder
- Make ready to taste Salt
- Prepare 2 teaspoon sugar
- Prepare 1 tablespoon ghee
- Get 1 1/2 tablespoon mustard oil/cooking oil
But in my family, it is an absolute favourite. I grew up eating this curry made with chickpeas, potatoes, sweet pumpkins and basic spices. To get the best results, use ripe. Black chick peas, or Kala Chana, are available ready in tins, but you could also soak the dry version overnight and then microwave in water for ten minutes As they sizzle up, pour the tempering on top of the pumpkin and black chickpeas.
Steps to make Kumror Chakka Vegan pumpkin curry with black chickpeas:
- This is how you should chop the potatoes and pumpkins
- Soak the kala chana for 4-6 hours. Pressure cook the kala chana with 1 teaspoon of salt. I prefer to not discard the water as it contains lot of iron. Now, keep the kala chana aside.
- In a kadai, add oil. Once the oil is hot temper it with panch foron, bay leaves and whole red chilies.
- Now, add the potatoes and saute them. Then add the pumpkin, turmeric powder, green chilies, red chilli powder and ginger paste and saute everything together. Add water and cook the vegetable covered.
- Add the boiled kala chana, sugar just before the veggies are completely cooked. Add ghee and mix properly and turn off the flame.
To get the best results, use ripe. Black chick peas, or Kala Chana, are available ready in tins, but you could also soak the dry version overnight and then microwave in water for ten minutes As they sizzle up, pour the tempering on top of the pumpkin and black chickpeas. Mix through carefully, adjust salt to your taste and serve hot with. A veggie dinner party dish which stands alone as a vegan main course or as a complex side dish perfect served with spiced roast meat or fish. Wash and rinse the Channas and soak them overnight There is also a similar dish called 'kombro-r- chokka' with Red pumpkin, potatoes and a.
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