Bhatt Ki Dal
Veg
Dal made from bhatt — a locally grown black soybean unique to the Kumaon hills — pressure-cooked until soft and tempered in ghee with cumin, asafoetida, and dried red chillies. Bhatt is one of Kumaon's most nutritionally valued indigenous crops, and this simple, dark, earthy dal is the everyday lentil of Kumaoni households when neither urad nor gahat is available.
Cuisines
Kumaoni
Best for
Lunch
Dinner
Build a full meal around Bhatt Ki Dal
Get a matched combo of sides and accents
Recipe
Prep: 15 min
Cook: 45 min
Total: 60 min
2-3 servings
Ingredients
|
1 cup | Black Soybean |
|
4 cups | Water |
|
1 tablespoon | Mustard oil |
|
1 teaspoon | Cumin , seeds |
|
1 teaspoon | Turmeric powder |
|
1 teaspoon | Red chili powder |
|
1 teaspoon | Coriander powder |
|
1 teaspoon | Ginger-garlic paste |
|
1 medium | Onion , finely chopped |
|
1 medium | Tomato , finely chopped |
|
— | Salt , to taste |
|
2 tablespoons | Cilantro , chopped |
Instructions
- 1 Wash the bhatt thoroughly under running water and soak them for about 2 hours.
- 2 Heat mustard oil in a pressure cooker over medium heat.
- 3 Add cumin seeds and let them splutter.
- 4 Add the chopped onion and sauté until golden brown.
- 5 Add the ginger-garlic paste and sauté for another minute.
- 6 Stir in the chopped tomato and cook until it becomes soft and oil starts to separate.
- 7 Add turmeric powder, red chili powder, coriander powder, and salt. Mix well.
- 8 Drain the soaked bhatt and add them to the pressure cooker.
- 9 Pour in 4 cups of water and stir everything together.
- 10 Close the lid of the pressure cooker and cook on medium heat for 4-5 whistles.
- 11 Allow the pressure to release naturally before opening the lid.
- 12 Garnish with fresh coriander leaves before serving.
Tips
For a smoky flavor, you can add a pinch of asafoetida (hing) along with cumin seeds.