Uttarakhand Bhatt Ki Churkani Black Soybean Thick Daily Dal

Method

1. 1

   Soak bhatt in 3 cups water overnight — these beans are very hard and need the full soak. Drain.

2. 2

   Pressure cook soaked bhatt with 3 cups fresh water and turmeric for 5 to 6 whistles then reduce to low and cook 10 more minutes.

3. 3

   Or boil in a pot for 70 to 80 minutes. The beans should mash easily when pressed between fingers.

4. 4

   Mash about one-third of the cooked beans with a spoon — this naturally thickens the curry without any starch. Season with salt.

5. 5

   Heat 2 tbsp mustard oil to smoking in a separate pan.

6. 6

   Reduce to medium. Add cumin seeds and fenugreek seeds — sizzle.

7. 7

   Add asafoetida. Add sliced garlic — fry until golden. Add grated ginger and finely chopped tomato. Cook 5 minutes until tomato softens.

8. 8

   Add coriander powder and red chilli powder.

9. 9

   Cook 2 minutes. Pour this masala into the simmering bhatt.

10. 10

    Stir and simmer together 10 minutes. The curry should be moderately thick.

11. 11

    Garnish with fresh coriander. Serve with mandua roti or rice.