Authentic Kumaoni Bhatt ki Churkani with Madua Roti
Earthier and richer than typical dals, this traditional black soybean curry from the Kumaon region is packed with rustic flavors. Paired with wholesome finger millet flatbreads, it makes for a deeply nourishing hill-country meal.
65min
Total Time
4
Servings
Kumaoni
Cuisine
Recipe
1
Drain the soaked bhatt beans and set aside a spoonful for tempering.
2
Heat mustard oil in a heavy-bottomed iron kadhai until it smokes slightly, then let it cool a bit.
3
Add cumin seeds, asafoetida, crushed garlic, and grated ginger, sautéing until fragrant.
4
Add the wheat flour to the oil and roast it on low heat until golden brown and nutty.
5
Add the drained bhatt beans and dry spices (coriander, turmeric, red chili powder) and roast for 2 minutes.
6
Pour in 3 cups of water, season with salt, bring to a boil, then simmer covered for 30 minutes until the beans are soft and the gravy thickens.
7
Prepare the madua rotis by kneading the ragi flour with warm water into a soft dough, rolling out circles, and cooking them on a hot tawa.
8
Serve the hot Bhatt ki Churkani alongside freshly made Madua Roti garnished with coriander.
Ingredients
1 cup black soybeans (bhatt), washed and soaked overnight
2 tablespoons mustard oil
1 teaspoon cumin seeds
1 pinch asafoetida (hing)
2 tablespoons wheat flour
1 medium onion, finely chopped
1 tomato, pureed
4-5 cloves garlic, crushed
1 inch ginger, grated
1 teaspoon coriander powder
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder
Salt to taste
3 cups water
Fresh coriander leaves for garnish
2 cups ragi (madua) flour
Warm water as needed for kneading
*This AI-generated recipe may contain inaccuracies.