Uttarakhand

Bhatt ki churkani

Black soybeans roasted and simmered into a dark, nutty gravy. Kumaon's protein powerhouse.

60 minTime

15 gProtein each

mediumSpice

8hPlan ahead. Soak for 8 hours first; the 60 minutes come after.

Make it your way

Grandma's wayRoasted bhatt, iron kadai, dark gravy.

The original

257kcalsame

15 gproteinsame

5 gfibresame

60minutessame

Classic bhatt ki churkani.

Per serving, worked out from the ingredient table.

Black soybean (bhatt)¾ cup, soaked overnight

Mustard oil2 tbsp

Cumin seeds1 tsp

Asafoetidaa pinch

Dried red chilli2

Garlic4 cloves, crushed

Ginger2.5 cm, grated

Whole wheat flour (wholemeal atta flour, chapati flour)2 tbsp

Turmeric (ground turmeric)¼ tsp

Coriander powder (ground coriander)2 tsp

Red chilli powder (indian red chili powder)½ tsp

Water3 cups

Saltto taste

Coriander leaves (cilantro)chopped

4 steps

1Drain the soaked bhatt and dry roast in an iron kadai until they crackle and smell nutty.
2Add mustard oil, cumin, asafoetida, red chillies, garlic and ginger and fry 2 minutes.
3Sprinkle the atta and fry until it browns. Add turmeric, coriander and chilli powder.
4Add water and salt slowly while stirring. Cover and simmer 30 to 35 minutes until the beans are soft and the gravy dark and thick.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.