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- Black Soybeans (Bhatt): 1 cup
- Mustard Oil (or Ghee): 2–3 tablespoons
- Wheat Flour: ¼ cup
- Cumin Seeds (Jeera): ½ teaspoon
- Asafoetida (Hing): a pinch
- Garlic: 4–5 cloves, crushed or finely chopped
- Ginger: ½ inch, grated
- Green Chilies: 2, slit
- Onion: 1, finely chopped
- Spices: 1 tsp coriander powder, 1 tsp red chili powder, ½ tsp turmeric powder, ½ tsp garam masala
- Water: 4 cups (hot)
- Salt: To taste
- Fresh Coriander: For garnish
- Instructions
Heat mustard oil in an iron kadhai until it smokes. Lower the flame and add the wild mustard seeds. Once they crackle, add the crushed garlic and sauté until golden. Add the washed and dried soybeans. Fry the soybeans on medium heat for about 5 minutes. Listen for the beans to start crackling and popping. This shows the outer shell is breaking, which helps the beans cook inside. Do not burn them.
Add the wheat flour directly to the oil and beans. Roast the flour with the beans for another 3 minutes. The flour should turn light brown and smell toasted. This step makes sure the curry is not watery and has a nutty base.
Add the turmeric, coriander powder, and red chili powder. Stir quickly (don’t let the spices burn) and immediately pour in the warm water. Bring the mixture to a boil. You will see the color is initially brown. Reduce the heat to low and let it simmer uncovered for 30 minutes. As it cooks in the iron pot, the gravy will darken to a deep blackish brown. Stir occasionally to prevent sticking.
Once the gravy reaches a creamy consistency (it should coat the back of a spoon) and the beans are soft (but still chewy), turn off the heat. Stir in a generous spoonful of ghee and garnish with fresh coriander. Serve hot with steamed white rice, a side of Mooli ki Thechwani (crushed radish salad), and Bhang ki Chutney.
Note: Using cold water can shock the beans and make them hard. Warm water ensures even cooking.
Conclusion
Bhatt ki Churkani reflects the Kumaoni way of life. In a region where life is beautiful but tough, this dish turns a hard bean into a comforting meal. Eating Churkani is like tasting the history of the Himalayas. It is earthy, dark, and deeply nourishing.