Kumaoni Bhatt Ki Churkani
A nutritious and soul-warming black soybean curry from the hills of Uttarakhand. Slowly cooked with ghee, rice flour, and regional spices, this velvety dish pairs perfectly with steaming hot rice.
50min
Total Time
4
Servings
Kumaoni
Cuisine
Recipe
1
Heat one tablespoon of ghee in a heavy iron pan, add the dry black soybeans, and roast on medium heat until they crackle and turn fragrant.
2
Transfer the roasted soybeans to a bowl and set them aside.
3
In the same iron pan, heat the remaining ghee and splutter the cumin seeds and asafoetida.
4
Add the chopped onions and ginger-garlic paste, sautéing until the mixture turns golden brown.
5
Add the rice flour to the pan and roast for two minutes on low heat until it turns light brown and fragrant.
6
Mix in the turmeric powder, coriander powder, red chili powder, and salt.
7
Gradually pour in warm water while whisking continuously to ensure no flour lumps form.
8
Return the roasted soybeans to the pan, bring the sauce to a gentle boil, then simmer covered on low heat for 20-25 minutes until the curry thickens.
9
Garnish with freshly chopped coriander leaves and serve hot alongside steamed white rice.
Ingredients
1 cup black soybeans (Bhatt dal), washed and thoroughly dried
2 tbsp ghee
1 tsp cumin seeds
1/2 tsp asafoetida (hing)
1 medium onion, finely chopped
1 tbsp ginger-garlic paste
2 tbsp rice flour
1/2 tsp turmeric powder
1 tsp coriander powder
1/2 tsp red chili powder
Salt to taste
3 cups warm water
2 tbsp fresh coriander leaves, finely chopped
*This AI-generated recipe may contain inaccuracies.