Authentic Kumaoni Bhatt ki Churkani with Warm Madua Roti
Experience the earthy flavors of the Himalayas with this protein-rich black soybean curry, expertly tempered with traditional spices. Best enjoyed piping hot alongside rustic finger millet flatbreads.
60min
Total Time
4
Servings
Uttarakhandi (Kumaoni)
Cuisine
Recipe
1
Drain the soaked black soybeans and set them aside.
2
Heat mustard oil in a heavy-bottomed iron kadhai until smoking point, then reduce the heat slightly.
3
Add cumin seeds and jambu seeds, allowing them to splutter and release their unique mountain aroma.
4
Add the whole wheat flour directly to the hot oil and roast it on low heat until it turns golden brown and nutty.
5
Stir in the ginger-garlic paste, coriander powder, turmeric powder, and red chili powder, sautéing for a few seconds.
6
Add the soaked black soybeans to the kadhai and roast them well with the spiced flour paste for 3 to 4 minutes.
7
Gradually pour in the warm water while stirring continuously to prevent any lumps from forming in the flour gravy.
8
Bring the mixture to a rolling boil, then lower the heat, cover, and let it simmer for 30 minutes until the beans are tender.
9
Adjust salt, mash a few beans against the side of the pan to thicken the gravy naturally, and simmer for another 5 minutes.
10
Serve the hot Bhatt ki Churkani alongside freshly made, warm Madua rotis.
Ingredients
1 cup black soybeans (bhatt), soaked overnight
2 tablespoons mustard oil
1 teaspoon cumin seeds
1 teaspoon jambu seeds (or wild garlic)
2 tablespoons whole wheat flour
1 teaspoon ginger-garlic paste
1 teaspoon coriander powder
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder
Salt to taste
3 cups warm water
4 Madua rotis (finger millet flatbreads) for serving
*This AI-generated recipe may contain inaccuracies.