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Photo of Dubka by Namita Tiwari at BetterButter


Namita Tiwari
600 minutes
Prep Time
20 minutes
Cook Time
4 People
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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.

Recipe Tags

  • Veg
  • Easy
  • North Indian
  • Boiling
  • Basic recipe
  • High Fibre

Ingredients Serving: 4

  1. 2 cups bhatt (black soya bean)
  2. ¼ cup rice
  3. 3-4 cloves garlic
  4. 1 tablespoon vegetable oil
  5. 1 teaspoon cumin seeds
  6. 3 Green Chillies Slit lengthwise
  7. 1 teaspoon turmeric powder
  8. 1 teaspoon coriander powder
  9. Salt to taste
  10. 1 teaspoon jamboo
  11. 2 tablespoons ghee (clarified butter)
  12. ½ cup fresh coriander


  1. Wash black soya beans. Wash rice. Soak overnight in a bowl.
  2. Drain out water.
  3. 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..
  4. 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.
  5. Add 1 ½ glass of water to the black soya bean and rice mixture.
  6. Transfer the mixture to the wok. Add turmeric, coriander powder, and salt. Mix well
  7. Cook this on low to medium flame. Keep stirring continuously because it tends to stick to the bottom as it thickens.
  8. 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.
  9. Dubka will turn almost black and will turn into a homogenous mixture. At this stage turn off the heat.
  10. Take ghee in a tadka pan. Add Jamboo and pour it on dubka. Cover the wok. Let the flavour seep in.
  11. Before serving, garnish with freshly chopped coriander. Drizzle another tablespoon of ghee at the time of serving for greater taste.

Reviews (2)  

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Vijay Singh
Vijay Singh   Jun-08-2018

Mmm yummy...

Shelly Sharma
Shelly Sharma   Jun-05-2018


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