Name: Chudkani recipe by Namita Tiwari at BetterButter
Cook time: 45 min
Total time: 45 min
Yield: 2
Ingredients: 1 handful black soybeans (Bhatt); 4 to 5 buds of garlic (minced); 2 tablespoons Atta (whole wheat flour); A pinch each of jeera(cumin) haldi (turmeric) dhania powder; ½ teaspoon garam masala; 2 tablespoons of mustard oil or vegetable oil; A bunch of finely chopped coriander; Salt to taste; 2 to 2 and 1/2 glasses of water

ABOUT Chudkani RECIPE

Chudkani is a traditional Kumaoni recipe made of black soya beans, locally called Bhatt, that grows in the vales and hills of Uttarakhand. A very healthy lunch recipe, it is made in a cast iron wok that not only lends black colour but also makes it rich in iron. It is served with rice, green vegetable, salad (made of home grown radish and carrots slit vertically and liberally smeared with a paste made of coriander, garlic, green chili and rock salt), slit green chilies and a dollop of homemade ghee.

Ingredients Serving: 2

1 handful black soybeans (Bhatt)
4 to 5 buds of garlic (minced)
2 tablespoons Atta (whole wheat flour)
A pinch each of jeera(cumin) haldi (turmeric) dhania powder
½ teaspoon garam masala
2 tablespoons of mustard oil or vegetable oil
A bunch of finely chopped coriander
Salt to taste
2 to 2 and 1/2 glasses of water

Instructions

Wash the soya beans in a colander.
Heat oil in wok. Add cumin seeds. When they begin to crackle, add soya beans. Stir till the seeds begin to change colour and a lovely aroma emanates. Soya beans will begin to pop and crackle. Turn off the heat.
Add minced garlic. Stir. The garlic will change colour.
Add Atta. Turn the flame on, stir till the atta becomes pinkish brown.
Add two glasses of water. Add salt, haldi, dhania and stir so that there are no lumps.
Cook on a medium flame till the soya beans become soft and can be mashed between thumb and index finger.
Water quantity will reduce considerably, gravy will be thick and black.
Add garam masala and green coriander. Serve it hot!