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An initiative of Uttarakhand Forest Resource Management Project (UFRMP), Uttarakhand Forest Department, Government of Uttarakhand
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An initiative of
Uttarakhand Forest Resource Management Project (UFRMP),
Uttarakhand Forest Department,
Government of Uttarakhand

भट्ट की चुड़कानी or Bhatt ki Churkani

Kaala Bhatt or Black Soyabean is grown in the unblemished lands of Uttarakhand. Kaale Bhatt ki Churkani, a substitute for dal, is a staple recipe of many areas of the state specifically the Kumaon region which is famous for its unique spices and herbs.

Bhatt ki Churkani is a recipe that is high on fiber, helps lower cholesterol, and decreases the risk of heart diseases. The ‘Journal of Nutrition and Nutrition Reviews’ has also validated the therapeutic potential of black soyabean by saying that its iron and protein content make it an excellent substitute for meat.

Due to the extreme weather conditions in the state, the natives look for food options that are high on nutrition with minimal cooking requirements. Bhatt ki Churkaniis one such recipe as it ticks all the boxes of nutrition and ease of cooking.

Bhatt ki Churkani

This recipe doesn’t just attract due to its health benefits; it is also extremely delicious! If you haven’t had — or even heard of Bhatt ki Churkani — you’ve not lost out on anything as we give a step-by-step description of how to make it at home.

Get HavePure’s natural Kala Bhatt grown by our women farmers delivered to your home and quickly have this mouth-watering dish!

Ingredients (serves 4)

  • HavePure’s Kala bhatt: 300 gm
  • Rice paste or plain flour
  • Onion: 1
  • Jeera: 2 tablespoon
  • Dhaniya powder: 1 tablespoon
  • Jeera powder: 1 tablespoon
  • Chilli powder: 1/2 tablespoon
  • Oil: 2 tablespoon
  • Salt: To taste
  • Haldi
  • Water: 4 or 5 cups

Preparation

  • Soak the kala bhatt overnight
  • Heat oil and add jeera, chopped onion and the soaked kala bhatt to it
  • Fry till the onions get golden brown
  • Add 1-2 tablespoon of plain flour and fry again for a few minutes
  • Put haldi, dhaniya, and chilli powder
  • Fry for few more seconds
  • Add 4 cups of water and cook on high flame
  • Cover and simmer for 30-40 minutes or till the bhatt is soft and the curry is thick
  • The colour of the churdkani should be dark greenish-black
  • Serve with hot steamed rice
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