Name: Dubka recipe by Namita Tiwari at BetterButter
Prep time: 600 min
Cook time: 20 min
Total time: 620 min
Yield: 4
Ingredients: 2 cups bhatt (black soya bean); ¼ cup rice; 3-4 cloves garlic; 1 tablespoon vegetable oil; 1 teaspoon cumin seeds; 3 Green Chillies Slit lengthwise; 1 teaspoon turmeric powder; 1 teaspoon coriander powder; Salt to taste; 1 teaspoon jamboo; 2 tablespoons ghee (clarified butter); ½ cup fresh coriander

ABOUT Dubka RECIPE

Dubka is a traditional Kumaoni recipe made from the locally grown rare legume, Bhatt. Bhatt is a variety of soya bean, black in colour. Black soya bean is rich in phytonutrients, antioxidants, iron, manganese copper, amino acids and Vitamin K. It is a very rich source of protein. It has over 35 percent protein by weight. Dubka is made from Bhatt soaked overnight, ground coarsely in sil batta, cooked in an iron wok and tempered with Jamboo (dried herb used in Himalayan region) It is jamboo that gives Dubka its unique taste and flavour. Dubka is served with ghee smeared madua rotis (ragi chapatti), rice, raita and salad.

Ingredients Serving: 4

2 cups bhatt (black soya bean)
¼ cup rice
3-4 cloves garlic
1 tablespoon vegetable oil
1 teaspoon cumin seeds
3 Green Chillies Slit lengthwise
1 teaspoon turmeric powder
1 teaspoon coriander powder
Salt to taste
1 teaspoon jamboo
2 tablespoons ghee (clarified butter)
½ cup fresh coriander

Instructions

Wash black soya beans. Wash rice. Soak overnight in a bowl.
Drain out water.
Grind black soya beans and rice along with garlic in a sil batta using very less water. If you do not have one, you may use a food processor. Sil batta gives a coarse texture that is desired for the recipe..
Heat a heavy bottom iron wok. Add a tablespoon of vegetable oil. Add cumin seeds. Turn off the heat when the seeds begin to crackle. Add chilies.
Add 1 ½ glass of water to the black soya bean and rice mixture.
Transfer the mixture to the wok. Add turmeric, coriander powder, and salt. Mix well
Cook this on low to medium flame. Keep stirring continuously because it tends to stick to the bottom as it thickens.
After cooking for a few minutes, you’ll find the mixture bubbling and thickening. If it looks too thick, add some more water. Lower the flame and cook for ten minutes stirring in between.
Dubka will turn almost black and will turn into a homogenous mixture. At this stage turn off the heat.
Take ghee in a tadka pan. Add Jamboo and pour it on dubka. Cover the wok. Let the flavour seep in.
Before serving, garnish with freshly chopped coriander. Drizzle another tablespoon of ghee at the time of serving for greater taste.

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