Bhat ki Chudkani or Black Soyabean curry
2021-01-22- Cuisine: Indian
- Course: Main Course
- Skill Level: Beginner
- Yield : 400 gms
- Servings : 4
- Prep Time : 30m
- Cook Time : 60m
- Ready In : 1:30 h
Bhat ki Chudkani, or Black beans cooked in spices
The Kala Bhatt (also known as Bhatmash and Kala ) or Black soybean which is the main ingredient of this recipe, is an important legume crop in Uttarakhand state, grown in the regions of Garhwal and Kumaon. The bean is popular due to its nutritional and medicinal properties. The soybean (Glycine max (L.) Merr) is an important legume crop of India that contains 37–42% protein, 17–24% fat, and 35% carbohydrates
This protein-rich daal is not just healthy but is also very tasty and has a unique color and texture. The herbs used in its preparation are also local. Faran or Jhimbu is a herb from the onion family and is extensively grown in some regions of Nepal and the Central Himalayan states.
These ingredients are available online, but if you wish to have a ready to quick premix. Do head over to The Forgotten Flavours their online shop has this, and several other tasty Pahari premixes that I am sure you will enjoy. Do leave your feedbacks.
I have made this recipe using the premix from The forgotten Flavours and I absolutely loved it.
Some other premises available
Ingredients
- Bhatt ki Dal 200 gms
- Wheat Flour 2 Tbsp
- Jumbu (Faran) 1 tsp
- Haldi 1/4 tsp
- Hing 1 pinch
- Zeera 1 tsp
- Garam Masala 1 tsp
- Mustard Oil 1 tbsp
- Salt to taste
- Water approximately 1 liter
Method
Step 1
In a pan, take 2 tablespoons of mustard oil and heat the oil on a full flame
Step 2
Add Bhatt beans and fry till you hear a consistent popping sound (caused by the splitting of Bhatt beans)
Step 3
Add 2 tablespoons of Wheat flour to the pan and fry till it turns slightly brown
Step 4
Add a liter of water followed by zeera haldi, hing, garam masala and salt. Also add the herb jumbu.
Step 5
Cover and cook for about 30 -45 minutes over a medium flame or till the bhat beans are completely cooked.
Step 6
The consistency of this dish is thick and it is deep black in colour if cooked in an iron pan or wok.
Step 7
The Bhat ki Chudkani is not only flavourful but is also very nutritious and goes best with fresh steamed rice and a dollop of ghee.
More recipes by Swati Sani
More recipes by Swati Sani
