Kumror chakka is yet another traditional dish which is cooked almost regularly in many Bengali households. In most cases the basic ingredients remain the same, only what varies are the spices. I have seen people using hing/asafoetida also for tempering. I have tried both(using and not using), and both are equally wonderful. If you like the flavor of hing, you can also include it in your recipe. Kumror chakka is basically prepared from "Kumro" which is pumpkin, potato or alu, and black chickpeas or kala chana and tempered with panch foron. Panchforon is a mixture of five spices mustard seeds, cumin seeds, kalonji seeds, methi seeds and fennel seeds used often in Bengali cuisine Kala chana or black chickpeas are an excellent sauce of iron. So, prefer not to discard the water after boiling the kala chana as this water is also rich in iron. Kumror chakka can be served with luchi/poori or steamed rice. This is a no onion no garlic recipe. Actually this recipe also does not require any milk either. So, you can call this a vegan recipe.
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