Bhatt ki Churkani

Bhatt ki Churkani

Bhatt ki Churkani

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

Recipe

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

Ingredients

1 cup bhatt (black soybeans)
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 fresh coriander leaves, chopped

Instructions

  1. 1 Dry roast the bhatt in a pan over medium heat until they are aromatic and slightly browned. Set aside.
  2. 2 In the same pan, heat mustard oil until it starts to smoke slightly.
  3. 3 Add cumin seeds and let them splutter.
  4. 4 Add chopped onions and sauté until they turn golden brown.
  5. 5 Add minced garlic and ginger, and sauté for another minute.
  6. 6 Add chopped tomatoes and cook until they are soft and oil starts to separate.
  7. 7 Add turmeric powder, red chili powder, coriander powder, and salt. Mix well.
  8. 8 Add the roasted bhatt and mix to coat them with the spices.
  9. 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. 10 Stir in garam masala and cook for another 2 minutes.
  11. 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.