Bhatt ki Churkani

Name: Bhatt ki Churkani
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 2-3 servings
Cuisine: Garhwali
Ingredients: 1 cup Black Soybean; 2 tablespoons mustard oil; 1 teaspoon Cumin, seeds; 1 teaspoon turmeric powder; 1 teaspoon red chili powder; 1 teaspoon coriander powder; 1 teaspoon garam masala; 1 medium Onion, finely chopped; 1 medium Tomato, finely chopped; 2 cloves Garlic, minced; 1 inch Ginger, minced; 2 cups water; salt, to taste; 2 tablespoons Cilantro, chopped

Veg

Black soybean thin dal — bhatt (a small, dark local variety of soybean, Glycine max, grown in Garhwal's mid-altitude fields) soaked overnight and cooked in water with turmeric and dried red chilli into a thin, rustic, earthy broth. Tempered with ghee, cumin, and asafoetida. 'Churkani' means the thin, watery preparation as opposed to a thick dal. The flavour is intense, almost mushroom-like — quite unlike regular soybean preparations. Entirely unique to the Garhwal hills.

Cuisines

Garhwali

Best for

Lunch Dinner

Build a full meal around Bhatt ki Churkani

Get a matched combo of sides and accents

Recipe

Prep: 15 min Cook: 35 min Total: 50 min 2-3 servings

Ingredients

	1 cup	Black Soybean
	2 tablespoons	Mustard oil
	1 teaspoon	Cumin , seeds
	1 teaspoon	Turmeric powder
	1 teaspoon	Red chili powder
	1 teaspoon	Coriander powder
	1 teaspoon	Garam masala
	1 medium	Onion , finely chopped
	1 medium	Tomato , finely chopped
	2 cloves	Garlic , minced
	1 inch	Ginger , minced
	2 cups	Water
	—	Salt , to taste
	2 tablespoons	Cilantro , chopped

Instructions

1 Dry roast the bhatt in a pan over medium heat until they are aromatic and slightly browned. Set aside.
2 In the same pan, heat mustard oil until it starts to smoke slightly.
3 Add cumin seeds and let them splutter.
4 Add chopped onions and sauté until they turn golden brown.
5 Add minced garlic and ginger, and sauté for another minute.
6 Add chopped tomatoes and cook until they are soft and oil starts to separate.
7 Add turmeric powder, red chili powder, coriander powder, and salt. Mix well.
8 Add the roasted bhatt and mix to coat them with the spices.
9 Pour in water, cover the pan, and let it simmer on low heat until the bhatt is cooked and the curry thickens, about 20-25 minutes.
10 Stir in garam masala and cook for another 2 minutes.
11 Garnish with fresh coriander leaves and serve hot with steamed rice or roti.

Tips

For a smoky flavor, you can add a pinch of asafoetida (hing) while tempering the cumin seeds.