Cholar dal diye Kumror Torkari (Mamma’s Pumpkin Gravy with Split Bengal Gram)

There are days when I just want to indulge in something simple but delicious and this torkari checks both these boxes. Serve with deep /crispy fried flatbreads (Luchi or Parathas) or even Rotis.

I think the authentic flavor of Bengali (or Indian) foods come from the local and traditional ingredients. For example, my mom has used Gud/ Gur (Jaggery) in this recipe. If you have never had Gud before, let you tell you a little bit about it. Gud is a concentrated product of cane juice/ date/ palm sap, without the separation of molasses and crystals. Gud can have a golden brown to dark brown color. Gud contains up to 50% sucrose and is often used in place of refined sugar as a more accessible, cheaper and healthier sweetener. If you ever go to India, do try the various delicious local delicacies prepared with Gud like Til (Sesame Seeds) ke Laddu, Mungfhali (Peanut) Laddu, Narkel (Coconut) er Naru, Patali Gurer Payesh, Badam (dry fruits) Laddu and Mungfhali Chikki (Peanut Brittle) just to name a few.

If you are feeling slightly nervous that you don’t have Gud at home, don’t be! Molasses make a great substitute for Gud. I myself never have Gud at home because we just don’t eat sweets on a daily basis so I just used molasses for this recipe and it brought a very similar flavor in the torkari. 

This torkari is one of the best examples of a simple Bengali vegetarian dish. The best part of this recipe is the simplicity in its preparation. This is a perfect balance of sweet and tart. Also there is no onion or garlic in this so this is perfect for the fasting days as well. As I have mentioned several times on my blog before, when it comes to cooking something non-vegetarian, it is Debarshi’s department. However, when it comes to cooking simple, humble, vegetarian dishes I am the person for that job. I take my time to cook them and they often turn out to be soul food. 

The torkari has layers of textures which fills the mouth with delight while the aroma lifts up the spirits. This humble torkari is sure to win your heart and soul. This is a wholesome and flavorful Bengali dish. Kumro means Pumpkin in Bengali so if you are a pumpkin lover this recipe is a must try. Not to mention that there are so many health benefits of pumpkin that urge us to eat it more often. After all what other vegetable is low in calories, rich in Vitamin A, Potassium, Manganese and lots of other essential minerals? 

My mom doesn’t believe in cooking rich oil laden foods unless there is some special occasion. She is an awesome home cook and I, for one, take great pride in taking her recipes and re-creating them. Every time I cook one of her recipes I can hear her saying, akta aro ruti/ Paratha ne na (meaning: have one more roti/ Paratha sweetheart). My mom always fries the Parathas with homemade desi Ghee which makes them all the more flavorful and perfect with any homemade torkari. These dishes fill me with nostalgia and I love preparing and sharing them with Debarshi. These days we also share our dinner with Prisha just to familiarize her with the different aroma and spices.

So try this delicious torkari and share it with your loved ones.

Note: 

This recipe can also be prepared with Kabuli Chana or Black Chickpeas. Dip them in warm water for 4-5 hours before cooking.

Ingredients:

• Cholar Dal (Split Bengal Gram Lentils) – 1 tablespoon 
• Pumpkin –  250 grams (about 2 cups), peeled, seeded, cut in cubes and washed 
• Potatoes – 250 grams (about 2 medium russet), peeled, cut in cubes and washed 
• Panch Fhoron – ½ teaspoon
• Hing (Asafoetida) – ¼ teaspoon
• Turmeric Powder – ½ teaspoon 
• Salt – to taste (about ½ teaspoon)
• Chole Masala/ Sabji Masala – ½ teaspoon 
• Garam Masala – ½ teaspoon 
• Amchur (Dry Mango Powder) - ¼ teaspoon
• Gud (Jaggery) – 1 small piece (I used 1 tablespoon of Molasses)
• Ghee – 1 tablespoon
• Mustard Oil – 2 tablespoons

Preparation:

• Wash and dip the dal in warm water 2 hours prior to cooking the gravy.

Directions:

• Heat a wok/ big skillet on medium- high heat.
• Add the Oil in it. 
• Pat dry the vegetables.
• When the oil begins to smoke, reduce the heat to medium low so that it cools off a bit. This is done to remove the pungent taste and smell of the Mustard Oil.
• Add the Hing and Panch Fhoron in it.
• When the seeds start sputtering, add the Potatoes and Pumpkin in it. Tip: You can also use pressure cooker to prepare this torkari.
• Increase the heat to medium and fry the vegetables till they are golden in color then add the Salt, Turmeric Powder, Chole Masala/ Sabji Masala, Gud, Cholar Dal in it and mix well.
• Fry everything together for about 5-7 minutes, when it looks beautifully fried, add about 1.5-2 cups of water (the water should be enough to cover the vegetables) and mix.
• Lower the heat to simmer and cover the wok. Let it cook till the Potatoes and Pumpkin are thoroughly cooked about 10-15 minutes. If using a pressure cooker, 1-2 whistles should be enough.
• Let it cool down a bit. Then add the Garam Masala, Amchur and Ghee in it. Mash the Pumpkin pieces to form a thick gravy.
• Serve hot with Luchi or Paratha.

Love Pumpkin recipes? Try these as well:

• Achari Kaddu (Spiced stir-fried Pumpkin)
• Alu Kumro (Bengali Torkari - Potatoes with Pumpkin stir fry)
• Panch Bhaja (Crispy Deep Fried Vegetables)
• Chochchori (Bengali style mixed vegetables)
• Alu Potol Kumror Dalna (Potato, Pointed Gourd and Pumpkin curry)
• Pui Saag er Chochchori (Bengali recipe: Mixed vegetables with Shrimp and Malabar Spinach)
• Sambar (South Indian lentils and vegetable soup)