Entree: India – Himachal & Uttarakhand Hills – भट्ट की चुरकनी ➤ Bhatt kī Churkdani (Slow-simmered spiced black soybean stew from the Himalayan hill cuisine)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr

Additional 8 hrs

Total 9 hrs 20 min

Ingredients

- 1 1/2 cups (300 g) dried black soybeans (bhatt)
- 6 cups (1.4 L) water, plus extra for soaking
- 3 tbsp (45 ml) ghee
- 1 tbsp (15 ml) vegetable oil or mustard oil
- 1 large onion, finely chopped, approx. 8 oz (225 g)
- 6 garlic cloves, minced, approx. 30 g
- 1 inch (2.5 cm) piece fresh ginger, grated, approx. 15 g
- 2–3 green chilies, slit, approx. 10 g
- 2 medium tomatoes, chopped, approx. 10 oz (300 g)
- 1/2 tsp (2.5 g) turmeric powder
- 1 1/2 tsp (3 g) ground coriander
- 1 tsp (2 g) roasted cumin powder
- 1 tsp (2 g) Kashmiri red chili powder or mild paprika
- 1/2 tsp (1 g) asafoetida (hing) (optional)
- 1 tsp (5 g) salt, adjust to taste
- 1/2 tsp (3 g) freshly ground black pepper
- 1/2 tsp (1 g) garam masala
- 1 tbsp (15 ml) lemon juice
- 1/4 cup (15 g) fresh cilantro (coriander leaves), chopped
- 2 tbsp (30 ml) yogurt, beaten (optional, for creaminess)

Instructions

1. Rinse the dried black soybeans and soak in cold water for 6–8 hours or overnight. Drain and rinse before cooking.
2. Place soaked beans in a heavy pot with 6 cups (1.4 L) fresh water, bring to a boil, then reduce to a simmer and cook covered until beans are tender, 45–60 minutes. Alternatively, pressure-cook 10–15 minutes after first whistle.
3. Heat ghee and oil in a large skillet over medium heat. Add chopped onion and sauté until golden brown, about 8–10 minutes. Add garlic, ginger, and green chilies and cook 1–2 minutes until fragrant.
4. Stir in chopped tomatoes, turmeric, ground coriander, roasted cumin, Kashmiri chili powder, and asafoetida. Cook until tomatoes break down and oil begins to separate from the masala, about 6–8 minutes.
5. Add the cooked beans with about 1/2 cup (120 ml) of their cooking liquid to the skillet. Mash roughly with a potato masher or back of a spoon to achieve a coarse, stew-like texture. Simmer 8–10 minutes to allow flavors to marry, adding more cooking liquid if too thick.
6. Season with salt, black pepper, and garam masala. Stir in lemon juice and beaten yogurt if using, then remove from heat. Adjust seasoning.
7. Finish with chopped cilantro and 1 tbsp (15 ml) ghee drizzled on top. Serve hot with steamed rice, bajra/maize roti, or chapatis.