Name: Kumror Chokka
Cook time: 25 min
Total time: 25 min
Yield: 1 servings
Ingredients: 2 cup pumpkin (kumro), peeled and diced into small pieces; 0.5 cup Bengal gram (cholar dal), soaked for 30 minutes; 0 2 (3 green chilies, slit (adjust to your spice preference)); 0.5 tsp turmeric powder; 0.5 tsp cumin seeds; 0 1 (2 dried red chilies); 0 a pinch of asafoetida (hing) (hing); 0 2 (3 tablespoons mustard oil (or any cooking oil)); 0 Salt to taste; 0 Fresh coriander leaves for garnish (optional) (optional)

Instructions

Wash the soaked Bengal gram and set it aside.
Heat 2-3 tablespoons of mustard oil or any cooking oil in a pan. If using mustard oil, make sure to heat it until it smokes, then cool it down before using to remove the raw taste.
Add cumin seeds, dried red chilies, and a pinch of asafoetida to the hot oil. Sauté for a few seconds until the spices release their aroma.
Add the diced pumpkin and soaked Bengal gram to the pan. Stir to coat them with the spices and oil.
Sprinkle turmeric powder and salt over the vegetables and lentils. Mix well.
Add enough water to cover the vegetables and lentils. Bring it to a boil, then reduce the heat to low, cover the pan, and simmer until the pumpkin and lentils are cooked through. This will take about 20-25 minutes.
When the Kumror Chokka is cooked and the water is absorbed, add the slit green chilies for some extra heat.
Garnish with fresh coriander leaves if desired.
Serve the Kumror Chokka hot with steamed rice or chapati for a delightful Bengali meal.
Kumror Chokka is a comforting and simple Bengali dish that combines the sweetness of pumpkin with the nutty flavor of Bengal gram. Enjoy this traditional recipe for a hearty and delicious meal.