Fall is my favorite time of the year the slight nip in the air, the smell of pine, festivities everywhere and fall vegetables, I love every one of them! Chokka in bangla means a spiced dish of vegetables cooked almost dry. Kumror Chokka is a traditional bengali dish that is made using Pumpkins, potatoes and chickpeas.While traditionally this dish is made during the summer months, I make this in fall, with fresh Pie Pumpkin or Butternut Squash from the local farmers market. Serve it with Porotha or Puri and its just perfect of cold evenings.
This dish was very popular in my maternal grandparents house. Story goes that when ever my grandparents argued about something, my granddad would step out and comeback home with a Pumpkin as peace offering. And my grandmother would make this, their favorite dish and they would laugh about their disagreements over a meal. Love Birds!
This and a few other bengali recipes will call for Paanch Phoron for tempering. It is a combination of Cumin Seeds, Mustard Seeds, Fenugreek Seeds, Fennel Seeds and Nigella Seeds in equal proportion.
Time for Prep: 20 mins Time to Cook: 15-20 mins Yield: 6 servings Level: Easy
- 1 Pie Pumpkin or Butternut Squash, cut into cubes
- 1 medium sized potato, cut into cubes
- 1 cup cooked chickpeas
- 3-4 green chile pepper
- 3-4 cloves of garlic
- 1/2 inch ginger
- 1/2 tbsp Paanch Phoron
- 1-2 dried red chilli pepper
- 1 tbsp oil (preferably mustard oil)
- 1 tsp turmeric
- 1 tsp roasted cumin powder
- 1 tsp coriander powder
- 1 tsp chilli powder
- salt to taste
- 2 tbsp cilantro, chopped for garnishing
- 1 tsp ghee (optional)
- 1 tsp garam masala
- Heat oil in a Wok on medium heat, add paanch phoron and dried red chilli pepper. Sauté till aromatic.
- In the mean time muddle together ginger, garlic and fresh green chile pepper with a pestle
- Add the potatoes, muddle spices, turmeric and salt to the now aromatic temper. Sauté for 4-5 mins.
- Add butternut squash/pumpkin and chickpeas, mix them in. Cover and cook till vegetables are done (tender) around 10-12 mins.
- Let the vegetables char a little at the bottom.
- Remove from heat, fold in the thin charred crust.
- Garnish with ghee, garam masala and chopped cilantro.
Fall is my favorite season! The change of hue in leaves and the blue of the sky, the nip in the air, warm ciders, the festive feel around. With the chill also comes cravings for fresh warm food. My menu is usually dominated by parathas, stews and soups. Farmers market at this time of the year is all about squashes, pears, apples and cauliflower, so is most of the food I cook.
Fall is also the busiest time of the year for my artist career, prepping for the holiday season and my goal with cooking is to make wholesome quick meals. This is just that.
I used summer squash, you can get creative and use other vegetables too. This recipe calls for shallots, simply because I like how they punch in a lot of flavor and integrate easily and cherry tomatoes for the sweetness. You can use 1 regular onion and 1 regular sized tomato instead. The wine and vinegar is optional. The wine add a sweet fruity flavor and the vinegar a sourness that I like, but if you don’t have it handy don’t let that stop you from trying this, a pinch of sugar and some lemon juice will also work great!
I cooked the Lentil and Squash separately because the cooking time of the two is different. If you cook them together, all the squash will become mushy and pasty.
This goes great with Baguettes, rice, pulao or Quinoa Cakes.
Time for Prep: 10 mins Time to Cook: 35 mins Yield: 4-6 Servings Level: Easy
- 4 tbsp extra-virgin olive oil (or any cooking oil you prefer)
- 3-4 shallots, finely diced
- 4-5 garlic cloves, minced
- 1/4 cup sherry (optional)
- 2 cups french green lentils, rinsed and soaked for 30 mins
- 4 cups water
- 1 tbsp sherry vinegar (optional)
- 2 cups summer squash, chopped
- 2 tsp cayenne
- 1 tsp turmeric
- 15-20 cherry tomatoes, halved or 1 tomato, chopped
- 1 cup carrots, chopped
- 1 cup green peas, fresh or frozen
- 6-7 basil leaves, rolled into a bundle and cut into thin strips (chiffonade)
- Fresh ground black pepper
- Salt to taste
- Cooking the Lentil:
- Heat 2 tbsp oil in large sauce pan over medium heat. Add the shallots, garlic, 1 tsp cayenne and salt.
- Sauté until softened, about 3-4 mins. Add the wine and sauté till the onions begin to caramelize, around 4-5 mins more.
- Add the lentils, green peas and chopped carrots, stir them in and sauté for 2-3 mins.
- Add water, bring to a boil, reduce to a simmer and cook until lentils are tender. Around 20 mins.
- Cooking the squash:
- While the lentils are cooking, heat 2 tbsp oil in a skillet over medium-high heat. Add the tomatoes, summer squash, 1 tsp cayenne and salt. Cook till tender.
- Once the lentils are cooked add the sherry vinegar. Taste and adjust seasoning if needed.
- Putting it together:
- Add the cooked summer squash to the lentil and start it in (Or)
- In a bowl fist ladle in the lentil, then top it with the squash.
- Garnish with basil leaves.