Authentic Kumaoni Bhatt ki Churkani
A comforting and earthy black soybean curry from the hills of Uttarakhand, simmered in a spiced rice-paste broth. This protein-rich delicacy carries a smoky, rustic aroma that pairs best with piping hot steamed rice.
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 and asafoetida to the warm oil, allowing them to splutter.
4
Add the drained black soybeans and roast them in the oil for 3 to 4 minutes until they crack open slightly.
5
Stir in the wheat flour, ginger-garlic paste, coriander powder, turmeric powder, and red chili powder, frying for another minute.
6
Slowly pour in 3 cups of water while stirring continuously to prevent any lumps from forming with the flour.
7
Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for about 30 minutes until the beans are tender and the gravy thickens.
8
Season with salt, garnish with freshly chopped coriander leaves, and serve hot with steamed rice.
Ingredients
1 cup black soybeans (bhatt), soaked overnight
2 tablespoons mustard oil
1 teaspoon cumin seeds
1 pinch asafoetida (hing)
2 tablespoons 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 water
2 tablespoons freshly chopped coriander leaves
*This AI-generated recipe may contain inaccuracies.