Kumaoni recipes are some of the most underrated gems of Indian cuisine. They are rich in flavours, taste and so simple that they will leave you wanting for more. Kumaon region in Uttarakhand is known for its scenic beauty and cold weather conditions. But the food there deserves a spotlight of its own. Let us start that by talking about bhat or black soybeans that are grown in Uttarakhand and a very special recipe called bhat ki chudkani is made from it.
Bhat ki chudkani is a dish that is an answer to the weather conditions of the region. Due to the extreme cold, dishes that are filling and easy to prepare are preferred and bhat ki chudkani is just that. It is a more nutritious and protein laden replacement for dal and goes amazingly well with steamed rice. It isa made with black soybeans that grow in the high-altitude areas of Uttarakhand and with wheat or rice paste. Let us look at an easy recipe for this unique Kumaoni dish.
Ingredients
- 250 gms Kala bhat or black soybeans
- Rice paste
- 1 medium size onion
- 1 tbsp turmeric powder
- 1 tbsp cumin powder
- 1 tbsp coriander powder
- 1 tbsp cumin seeds
- ½ tbsp red chilli powder
- 2 ½ tbsp refine oil
- Salt as per taste
Method
- Soak the black soybeans overnight.
- Heat oil in a pressure cooker and add cumin seeds.
- Once they start spluttering, add chopped onion and the soaked and drained kala bhatt.
- Fry till the onions start getting softer and brown in colour.
- Add 2 tablespoons of rice paste and fry it for 5-6 minutes.
- Add all the powdered spices to the pan and mix well
- Continue frying on medium flame till the raw smell of the spices goes away.
- Add 4-5 cups of water and cook the bhat on high flame.
- Once you see a boil, cover with a lid and cook on low flame for 45 minutes or till the soybeans are soft.
- Check if the curry of the chudkani is thick and sloppy.
- Take the bhat ki chudkani off the flame and garnish it with some freshly chopped coriander leaves.
- Serve with hot steamed rice and enjoy!
Bhat ki chudkani is a special dish that deserves to be better known and eaten outside of Uttarakhand. It is very healthy, nutritious and true to Kumaoni style of simplistic cooking, very easy to make.