In this post, we’ll explore how to make an authentic Bhatt Ki Churkani recipe from Uttarakhand; imagine sitting in a cozy kitchen tucked away in the mountains of Uttarakhand, where the air is crisp and fresh. You’re handed a warm bowl of Bhatt ki Churkani recipe – a simple, rustic black soybean curry- instantly transports you to a place of comfort. This dish is not just about the taste but about the stories and the heritage it carries from the hills of Northern India, the place where I come from
Why I LOVE… Bhatt ki Churkani Recipe!
Bhatt ki Churkani recipe is a dish that has my heart! It’s a traditional recipe from my Native state, made with black soybeans (locally known as Bhatt). What I love most about it is its rustic flavour—rich, earthy, and wholesome. The magic happens when these beans are cooked with basic spices, creating a simple yet comforting dish. Plus, it’s super nutritious and packed with protein and fibre, making it a healthy and filling meal.
A warm bowl of Churkani with steamed rice on a cold day is pure happiness. It’s nostalgic, reminding me of mountain vibes and simple living. It’s genuinely a TASTE OF TRADITION that’s hard to beat!
Bhatt Ki Churkani is a traditional Garhwali dish that is not only delicious but also nutritious. It’s made from black soybeans (kale bhatt) harvested locally in the region. It’s a comforting, humble, and flavored meal often paired with rice and a generous spoonful of ghee. Let’s dive into the recipe and the history behind this hidden gem of a dish!
A Bit of History of Bhatt ki Churkani
Bhatt ki Churkani comes from the kitchens of Uttarakhand, a state known for its simple yet nutritious meals. The dish reflects the region’s agricultural bounty, where black soybeans have been grown for centuries. Historically, soybeans (bhatt) were a crucial protein source for the people living in these hilly regions, where farming was a way of life and meals had to be hearty and nourishing.
What sets Bhatt ki Churkani apart from other curries is its unique use of Jakhiya (wild or dog mustard), a spice native to the area that adds a distinctive nutty flavour. This dish’s simplicity is its charm—you don’t need fancy ingredients, just a few everyday spices, and you’re good to go!
What is the Meaning of the Word Churkani?
Churkani denotes a cooking style that involves slow-cooking soybeans with various spices and vegetables, resulting in a thick, flavorful gravy.
Ingredients Required for Bhatt ki Churkani
The ingredients are simple, but each plays a crucial role in bringing out this dish’s earthy, rustic flavours. Here’s what you’ll need:
- Black Soya Beans (kale bhatt): The star ingredient. You can find these in local markets if you’re in India, or you may substitute with black beans if needed, but the authentic flavour of kale bhatt is unbeatable.
- Mustard Oil: This gives the dish its robust, slightly pungent flavour, which is commonly used in Northern Indian cooking.
- Jakhiya (Dog Mustard): A tiny, nutty spice that crackles when heated, giving the curry a distinct flavour. You can try using mustard seeds if unavailable, but Jakhiya provides this dish with an authentic taste.
- Garlic and Ginger: The dynamic duo that lays the foundation of flavour.
- Whole Wheat Flour: A surprise element that thickens the gravy, giving it a silky texture.
- Chillies, Onions, Tomatoes, and Spices add warmth and depth, rounding out the flavours perfectly.
Bhatt ki Churkani Recipe: Photo Gallery
Nutritional Benefits of Bhatt ki Churkani
Bhatt ki Churkani is a wholesome dish that not only satisfies your taste buds but also offers significant dietary benefits:
- Protein-Packed: Black soybeans are a plant-based protein powerhouse, making this dish perfect for vegetarians.
- Rich in Fiber: Soybeans and the whole wheat flour used in the recipe are excellent sources of dietary fibre, promoting digestion.
- Low in Fat: With minimal oil and natural ingredients, it’s a healthy option for those watching their calorie intake.
Serving and Pairing Suggestions for Bhatt ki Churkani
Traditionally, Bhatt ki Churkani is enjoyed with hot steamed rice and a spoonful of melted ghee. But you can pair it with other sides like:
- Chapati or Paratha: If you prefer bread over rice, serve this dish with whole wheat chapati or paratha.
- Cucumber Raita: A cool cucumber yoghurt raita adds a refreshing contrast to the earthy flavours of the curry.
- Pickles: Add some zing with traditional Indian pickles on the side.
Bhatt ki Churkani FAQs
Q1- What is Bhatt ki Churkani?
Bhatt ki Churkani is a rustic black soybean curry from Uttarakhand, known for its simple, earthy flavors and nutritional benefits.
Q2- Can I use regular mustard seeds instead of Jakhiya?
Yes, if Jakhiya is unavailable, mustard seeds are a great substitute, though the flavour will be slightly different.
Q3- How long does it take to cook black soybeans?
Cooking them in a regular pot takes about 45 minutes. You can also cook them in a pressure cooker for 20 minutes.
Q4-Is Bhatt ki Churkani healthy?
Absolutely! It’s rich in plant-based protein and fibre and uses minimal oil, making it a nutritious and hearty dish.
Q5– Can I add other vegetables to this curry?
You can add vegetables like potatoes or carrots for added texture and nutrition.
Authentic Bhatt Ki Churkani recipe from Uttarakhand
Ingredients
- ½ cup Black Soya Beans
- 2 tbsp Mustard Oil
- ⅛ tsp Jakhiya Dog Mustard
- ⅛ tsp Cumin Seeds
- 1 Small Garlic Pod peeled
- 1 inch Ginger crushed
- 2-3 no Green Chilies slit
- 1 no small Onion chopped
- 1 no medium Tomato chopped
- 1 tsp Turmeric Powder
- ½ tsp Red Chili Powder or pounded red chilies
- 1 tsp Coriander Powder
- 1 ½ tsp Salt or to taste
- 2 tbsp Whole Wheat Flour
- 550 ml Water
Instructions
Roasting the Soya Beans
- Start by heating 2 tbsp of mustard oil in a pan over low heat.
- Add the raw black soya beans and roast them on slow heat until they start crackling.
- Once roasted, set them aside for later.
Tempering the Spices
- In the same pan, with the remaining oil, add Jakhiya (dog mustard) and cumin seeds. Let them crackle.
- Add crushed ginger, garlic, and slit green chilies to the pan. Sauté until the mixture turns golden brown.
Building the Base
- Now, toss in the chopped onion and sauté until golden brown.
- Add the chopped tomato and cook until the oil starts to ooze out from the sides. This means the tomatoes have broken down properly.
- Mix in the turmeric powder, red chili powder, coriander powder, and salt. Cook everything together for about 30 seconds.
Adding Flour for Thickness
- Sprinkle in the whole wheat flour and sauté until the raw smell disappears. It should blend well with the spices.
Add Water Gradually
- Gradually pour water, stirring constantly to avoid lumps. It’s important that the masala is still hot when you do this to get a smooth mixture.
- Bring it to boil
Cooking the Beans
- Add the roasted black soya beans to the gravy.
- Cook on medium heat for about 45 minutes if you're using a regular pot. If you want to speed things up, cook in a pressure cooker for 20 minutes.
Serving
- The soya beans will remain slightly firm, which is part of the rustic charm of this dish. Enjoy it with a drizzle of melted ghee, onion salad, and steaming hot rice.
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