Kumaoni Bhatt
Veg
Vegan
Kumaoni Bhatt is a traditional dish made with black soybeans, cooked with spices to create a flavorful curry. It's a protein-rich dish often paired with rice or rotis, making it a staple in the Garhwali region.
Best for
Lunch
Dinner
Build a full meal around Kumaoni Bhatt
Get a matched combo of sides and accents
Recipe
Prep: 15 min
Cook: 40 min
Total: 55 min
2-3 servings
Ingredients
|
1 cup | Black Soybean |
|
2 cups | Water |
|
2 tablespoons | Mustard oil |
|
1 teaspoon | Cumin , seeds |
|
1 teaspoon | Turmeric powder |
|
1 teaspoon | Red chili powder |
|
1 teaspoon | Coriander powder |
|
1 teaspoon | Salt |
Instructions
- 1 Wash the black soybeans thoroughly and soak them in 2 cups of water for at least 4 hours or overnight.
- 2 Drain the soaked soybeans and set aside.
- 3 Heat mustard oil in a pan over medium heat.
- 4 Add cumin seeds and let them splutter.
- 5 Add the drained black soybeans to the pan and stir well.
- 6 Add turmeric powder, red chili powder, coriander powder, and salt. Mix to coat the soybeans with the spices.
- 7 Pour in 1 cup of water and bring the mixture to a boil.
- 8 Reduce the heat to low, cover the pan, and let it simmer for about 30 minutes or until the soybeans are tender and the water is absorbed.
- 9 Garnish with chopped fresh coriander leaves before serving.
Tips
For a richer flavor, you can add a pinch of asafoetida (hing) along with the cumin seeds.