Bhatt — the local black soybean of Uttarakhand — cooked into a thick, deeply flavoured everyday curry that is the protein backbone of the traditional Kumaoni diet.
Ingredients
1 cup bhatt dal (Uttarakhand black soybean — available at Pahadi stores; if unavailable substitute with black urad dal though flavour differs)
3 cups water
1/2 tsp turmeric
2 tbsp mustard oil
1 tsp cumin seeds
1/4 tsp fenugreek seeds
4 garlic cloves — sliced
1 tsp ginger — grated
1 tomato — finely chopped
1 tsp coriander powder
1/2 tsp red chilli powder
1/4 tsp asafoetida
Salt to taste
Fresh coriander to garnish
Method
Soak bhatt in 3 cups water overnight — these beans are very hard and need the full soak. Drain.
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.
Or boil in a pot for 70 to 80 minutes. The beans should mash easily when pressed between fingers.
Mash about one-third of the cooked beans with a spoon — this naturally thickens the curry without any starch. Season with salt.
Heat 2 tbsp mustard oil to smoking in a separate pan.
Reduce to medium. Add cumin seeds and fenugreek seeds — sizzle.
Add asafoetida. Add sliced garlic — fry until golden. Add grated ginger and finely chopped tomato. Cook 5 minutes until tomato softens.
Add coriander powder and red chilli powder.
Cook 2 minutes. Pour this masala into the simmering bhatt.
Stir and simmer together 10 minutes. The curry should be moderately thick.
Garnish with fresh coriander. Serve with mandua roti or rice.