Authentic Kumaoni Bhatt ki Churkani with Warm Mandua Roti
A comforting, earthy black soybean curry from the hills of Uttarakhand, simmered in an iron pan with aromatic spices and rice flour paste. Served alongside rustic finger millet flatbreads, it offers a deeply nourishing taste of traditional mountain life.
65min
Total Time
4
Servings
Kumaoni
Cuisine
Recipe
1
Drain the soaked black soybeans and set aside.
2
Heat mustard oil in a heavy-bottomed iron kadhai until smoking point, then let it cool slightly.
3
Add cumin seeds and asafoetida to the warm oil, allowing them to splutter.
4
Add the flour to the tempering and roast it on low heat for a minute until fragrant.
5
Add the coriander powder, turmeric powder, and red chili powder, stirring quickly to prevent burning.
6
Add the drained black soybeans to the spices and sauté well for about 3-4 minutes.
7
Gradually pour in warm water while stirring continuously to form a smooth broth without lumps.
8
Bring the mixture to a boil, then reduce the heat and let it simmer uncovered for 35 to 40 minutes until the beans are tender and the gravy thickens.
9
Season with salt to taste and stir well.
10
Prepare warm mandua rotis by kneading the millet flour with hot water and rolling them out on a hot tawa.
11
Serve the hot bhatt ki churkani alongside freshly made mandua rotis.
Ingredients
1 cup black soybeans (bhatt), soaked overnight
2 tablespoons mustard oil
1 teaspoon cumin seeds
1 pinch asafoetida (hing)
2 tablespoons wheat flour or rice flour
1 teaspoon coriander powder
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder
Salt to taste
2 cups warm water
Mandua (finger millet) flour and water for rotis
*This AI-generated recipe may contain inaccuracies.