Kumro-r Chokka – Indian Pumpkin Curry with Potatoes & Chickpeas

An authentic Bengali recipe to be eaten with Rutis or Porota’s. The day I made this I did not have the energy to make Porota’s and A is not fond of Ruti’s. Hence I made Bengali Luchi’s to go with this. It was  a meal to remember. Weekend breakfast is always elaborate, late and extremely filling for the two of us. I spend a good time from my Friday planning the weekend breakfasts. Luchi being at the top of the carte du jour, always.

I was mulling over making Kumro-r Chokka for a long time now. There was a sudden urge to make Shrimp Biryani for Friday dinner. I had thought of buying frozen Shrimps after work, when I reached the shop which keeps frozen food from a hard day at work, the shopkeeper told me, he ran out of his Shrimp stock. He should thank his stars that I did not strangle him. I called Sagar, my beloved Fish Monger, who informed he had fresh Shrimps and he was still around, I ran. On my way back, I was window shopping Veggies when I found this succulent looking Pumpkin and made up my mind to give mulling over about Kumro-r Chokka for months a final finish. On my way back I also got some Desi Chickpeas without which this dish will be incomplete.

Kumro means Pumpkin in Bengali and Chokka, as far as I know means Dice :P However, here I think it means a medley, unsure though.

Here is what you will need to make Kumro-r Chokka:

Serves - 2

Pumpkin – 250 grams – cubed

Potato – 1 large – cubed

Desi Chickpeas – about ½ Cup, mine looks more in quantity as they are more, I love to munch on them hence soaked more than needed.

Green Chillies – 5 – slit

Nigella Seeds / Kalonji – ½ tsp

Ginger – grated – 1 tsp

Coriander Powder – ½ tsp

Cumin Powder – ½ tsp

Garam Masala Powder – ½ tsp

Turmeric Powder – 1 tsp

Salt to taste

Sugar to balance

Mustard Oil – 1.5 tbsp

Method:

Soak the Desi Chickpeas overnight and drain in the morning.

Heat Mustard Oil in a Kadhai, add the slit Green Chillies & Nigella seeds and let them splutter.

Add the Potatoes and fry.

Add the grated Ginger and the Turmeric Powder.

Add the Coriander, Cumin and Garam Masala Powder.

Once the dry spices are cooked add the cubed Pumpkins.

Add the Desi Chickpeas.

Add Salt to taste and Sugar to balance and mix well.

Add desired amount of water and cook till both Potatoes and Pumpkin are tender.

This will be a dry preparation hence make sure all the moisture has evaporated before you turn off the stove.

Serve with Indian bread of your choice, I did with mean Bengali Luchi’s :D

Dal Fry - Mixed Lentil Soup tempered with spices - A North Indian Delicacy

Dal Fry is a North Indian delicacy and is eaten with much love at my home by A and Me. It is one of the most popular dishes out of the Punjabi carte du jour. A combination of lentils can be used to make this lentil soup. Some mix BengalGram (Chana Dal) & Pigeon Peas (Toor Dal) along with the Red (Masoor) & Yellow (Moong) lentils that I used. It is very high in protein and is extremely nutritive. This rich lentil soup is first boiled and then tempered with a variety of spices to enrich its taste. It can be eaten with both Rice (Jeera Rice – Rice flavored with Cumin) and Roti’s. The first time we had this with Roti’s and the leftover was eaten with Rice the next day. No I did not have Jeera Rice but nevertheless tasted great with the plain steamed Rice.  

Here is what you will need to make Dal Fry:

(Serves 5-6)

Yellow Lentil (Moong Dal) – 1 Cup

Red Lentil (Masoor Dal) – ½ Cup

Onion – 1 large – made into paste

Tomato – 1 medium – made into paste

Green Chillies – 4 – I pasted this with the Onion + 2 slit to garnish

Ginger – 1 tsp grated

Garlic – 1 tsp grated

Whole Dry Red Chillies – 2

Black Mustard Seeds – ½ tsp

Nigella Seeds (Kalonji) – ½ tsp

Turmeric Powder – 1 tsp

Red Chilli Powder – 1 tsp

Cumin Powder – 1 tsp

Coriander Powder – ½ tsp

Garam Masala Powder – ½ tsp

Cooking Oil – 1 tbsp

Salt to taste

Red Chilli Flakes – to garnish

Ghee / Clarified Butter – 1 tsp - optional

Method:

Wash the lentils under running water and then soak them in water for 30 minutes.

Once soaked put the lentils into the cooker with 1 tsp of Turmeric powder, Salt and the grated Ginger and Garlic and whistle until tender. It took me 5 whistles.

Heat Cooking Oil in a Pan and temper with Whole Dry Red Chillies, Black Mustard & Nigella seeds for about 30 seconds.

Add the Onion-Green Chilli paste and cook till Onions turn a little brownish.

Add the Tomato paste and cook till the rawness of the Tomatoes go away.

Add the already cooked Dal in. Mix thoroughly.

Add the Red Chilli Powder, Cumin Powder, Coriander Powder and Garam Masala Powder and mix.

Add desired amount of Water and bring it to boil, let it simmer for a while.

This Dal is not going to be runny, it will be thick. Hence turn of the stove when desired thickness is reached.

Garnish with Red Chilli Flakes, a couple of Slit Green Chillies. 

Serve with hot Roti’s or Jeera Rice.

Luchi Chola-r Dal / Puri & Chana Dal - the Bengali way

An essentially Bengali recipe mostly prepared to be eaten on days like Durga Ashtami at home. Finished with a generous garnish of fried Coconut pieces, desiccated Coconut and eaten with puffed Luchi (deep fried all purpose flour Pancakes). Bengali Chola-r Dal is a Dal which is supposed to have a generous amount of sweetness, hence do not faint when I mention about adding about 2 tsps of Sugar in the recipe :P Some days back I was blessed to taste a salty Chola-r Dal at a relative’s house, I can guarantee it tastes BAD. Hence please make this dish higher in sweetness and less salty.

Last weekend I was in a mood to explore various Lentil Soups. First I made the heavenly Roasted Yellow Lentil Soup or Bhaja Moog-er Dal on Friday night, Saturday morning I made this Chola-r Dal and Luchi for breakfast, we loved it so much that I made a fresh batch of Luchi  Sunday morning and had the same breakfast on both the days followed by Dal Fry on Sunday night for Dinner. A very Vegetarian weekend indeed thanks to unavoidable circumstances!

Here is what we will need to make Chola-r Dal or Chana Dal – the Bengali way:

Bengal Gram / Chola-r Dal / Chana Dal – 1 cup

Coconut – cut into small pieces like shown in the picture – ½ Cup

Desiccated Coconut – ½ Cup

Grated Ginger – 1 tsp

Whole Dry Red Chillies – 4

Sugar – 1.5 – 2 tsp

Salt to taste

Red Chilli Powder – 1 tsp

Turmeric Powder – 1 tsp

Cumin Powder – 1 tsp

Mustard Oil – 1 tbsp

Ghee / Clarified Butter – 1 tbsp

Method:

• Wash and soak the Dal in water for 30 minutes.

• Drain the water and Pressure cook with 1 Cup of water for 2 whistles & the pressure go down on its own.
• In a Pan heat the Mustard Oil.
• Fry the Coconut pieces in this Oil till brown and fragrant. Keep aside.

• In the same Oil, sauté the grated Ginger.

• Add the Whole Dry Red Chillies & sauté for another minute.

• Add the already boiled Dal in and mix.

• Add Sugar, Salt, Turmeric Powder, Red Chilli Powder and Cumin Powder and mix thoroughly.

• Add desired quantity of water and bring it to boil.

• Let it simmer for a while, once desired consistency is reached, add the Ghee in, the Ghee will melt easily in the already boiling Dal. Mix.

• Garnish with the fried Coconut pieces and desiccated Coconut and serve with Luchi. :D