This is another favorite for breakfast in Bengali households. 'Kumro' in Bengali means pumpkin. 'Chakka' is a rather obscure Bengali word meaning concoction. In the photograph, one can see chunks of potatoes, pumpkins, sprouted black chick peas, dried and fried bay leaves in a light broth. Small bits of friend cumin seeds can also be seen scattered around. To prepare this dish, first soak black chickpeas overnight till they soak enough water and become soft. If you would rather like to have sprouted chickpeas, you can soak for two nights.
Put a few table spoons of vegetable oil or mustard oil in a frying pot and when the oil is hot, put some cumin seeds, dry bay leaves, dry red chillies. Add chunks of pumpkin and potatoes and soaked chickpeas to it. Add salt to taste and turmeric powder for flavor and color. Add little more water to help boil the potato and pumpkin chunks. Cover the lid and keep on low heat for long. This is like the slow cooking we do in the slow cookers. On the side, put some cumin seeds on the frying pan (no oil) and heat for sometime and crush that into dry cumin powder. Scatter this powder on top of the dish before serving. Bengalis do not eat pumpkin seeds. Also the chunks of pumpkin are used with their skins on. Wikipedia mentions that preliminary research indicates that phytochemicals found in pumpkin may favorably affect insulin and glucose levels in laboratory diabetes models. Two compounds isolated from pumpkin paste and then fed daily to diabetic rats over six weeks, trigonelline and nicotinic acid, caused significant reductions in blood glucose, cholesterol and triglycerides, indicating improvement in the diabetic condition..