Authentic Kumaoni Bhatt ki Churkani with Pahadi Bhaat
A rustic and protein-rich black soybean curry originating from the Kumaon region of Uttarakhand, tempered with traditional spices. Served piping hot with local rice, this comforting dish is deeply aromatic and wonderfully earthy.
50min
Total Time
4
Servings
Kumaoni
Cuisine
Recipe
1
Drain the soaked black soybeans and set them aside.
2
Heat mustard oil in a heavy-bottomed iron kadhai until it smokes slightly, then let it cool down a bit.
3
Add cumin seeds, mustard seeds, and asafoetida to the warm oil, allowing them to crackle.
4
Add the wheat flour directly to the tempering and sauté on low heat for a minute until fragrant and light golden.
5
Stir in the ginger-garlic paste, turmeric powder, red chili powder, and coriander powder, cooking for another 30 seconds.
6
Add the soaked black soybeans to the kadhai and roast them along with the spiced flour mixture for 3 to 4 minutes.
7
Gradually pour in the water while stirring continuously to prevent lumps from forming.
8
Bring the mixture to a rolling boil, then reduce the heat to low, cover, and simmer for about 30 minutes until the beans are tender and the gravy thickens.
9
Check for salt, garnish with freshly chopped coriander leaves, and serve hot with steamed Pahadi rice.
Ingredients
1 cup black soybeans (Bhatt), washed and soaked overnight
2 tablespoons mustard oil
1 teaspoon cumin seeds
1 teaspoon mustard seeds
1 pinch asafoetida (heing)
2 tablespoons wheat flour (atta)
1 teaspoon ginger-garlic paste
1 teaspoon turmeric powder
1 teaspoon red chili powder
2 teaspoons coriander powder
Salt to taste
3 cups water
Finely chopped fresh coriander leaves for garnish
*This AI-generated recipe may contain inaccuracies.