Bhatt ki Churkani
An authentic vegetarian recipe from Uttarakhand, India
Cook Time
40 mins
Servings
4 servings
Difficulty
MediumCategory
VegetarianIngredients
For 4 servings
250g Bhatt (Himalayan black soybean)
1large Onion
2medium Tomatoes
4piece Garlic cloves
1inch Ginger
2piece Green chillies
1tsp Cumin seeds
0.5tsp Turmeric powder
1tsp Coriander powder
0.75tsp Red chilli powder
0.5tsp Garam masala
3tbsp Mustard oil
1.5tsp Salt
400ml Water
2tbsp Fresh coriander leaves
15 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
Wash the bhatt (black soybeans) thoroughly and soak overnight or for at least 8 hours. Drain and rinse.
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Dry roast the soaked and drained bhatt in a heavy pan over medium heat for 5–7 minutes, stirring constantly, until they are lightly roasted and fragrant. This step is traditional and enhances the nutty flavour.
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Pressure cook the roasted bhatt with 400 ml water and 0.5 tsp salt for 4–5 whistles until completely tender. Alternatively, boil in a pot for 45–60 minutes. Reserve the cooking liquid.
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Heat mustard oil in a pan over medium heat until it smokes lightly, then reduce heat.
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Add cumin seeds and let them splutter. Add finely chopped onion and sauté until golden brown, about 6 minutes.
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Add minced garlic, grated ginger, and slit green chillies. Cook for 2 minutes.
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Add chopped tomatoes and cook until they break down completely and the oil separates, about 6–7 minutes.
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Add turmeric powder, coriander powder, and red chilli powder. Stir and cook the spices for 1–2 minutes.
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Add the cooked bhatt along with the reserved cooking liquid. Stir well to combine.
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Simmer on medium heat for 10 minutes, mashing some of the beans lightly against the side of the pan to thicken the gravy naturally.
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Add garam masala and remaining salt. Stir and cook for 2 more minutes.
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Garnish with fresh coriander leaves and serve hot with mandua (finger millet) roti or steamed rice.
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Chef's Tips
Bhatt (Himalayan black soybean) is a nutrient-dense legume unique to Uttarakhand — it has a richer, earthier flavour than regular soybeans.
Dry roasting the soaked beans before cooking is a traditional step that adds a distinctive nutty depth to the dish.
Mashing some beans into the gravy is what creates the characteristic thick, creamy consistency of churkani — don't skip this.
This dish pairs best with mandua ki roti (finger millet flatbread), the traditional Kumaoni accompaniment.
About This Dish
Bhatt ki Churkani is a traditional vegetarian dish from Uttarakhand, India. This authentic recipe provides exact measurements for cooking 4 servings.
- Bhatt (Himalayan black soybean) is a nutrient-dense legume unique to Uttarakhand — it has a richer, earthier flavour than regular soybeans. - Dry roasting the soaked beans before cooking is a traditional step that adds a distinctive nutty depth to the dish. - Mashing some beans into the gravy is what creates the characteristic thick, creamy consistency of churkani — don't skip this. - This dish pairs best with mandua ki roti (finger millet flatbread), the traditional Kumaoni accompaniment.
Category
Vegetarian
Cook Time
40 mins
Servings
4 servings
Difficulty
Medium