churkani / Bhatt Churkani pahadi recipe.

Churkani is a favourite dish of the Kumaon region of Uttarakhand. Churkani is made from black soybeans (black beans). In Garhwal, it is known as Bhattwadi. Churkani is tasty and nutritious to eat. To make Churkani, Kali Bhatt is soaked overnight and cooked in a wheat flour gravy. In hilly areas, nutritious dishes like Churkani, Gathwani Kafli, Fanu, Chonsa, etc. are made from pulses and vegetables grown in the mountains, which are useful according to mountain vegetation. You can also cook Churkani well with the basic ingredients available in your kitchen, in which black soybeans and fewer ingredients are required. Gravy can be made by soaking the pulses and roasting the flour. It is a good option for our lunch of rice and roti.

How to make churkani ?

1-: First of all, to make Kali Bhatt dal, soak Kali Bhatt in water overnight.

2-: After soaking overnight, take out the lentils and keep them aside. Heat oil in an iron pan. Add bhatt dal and fry till it crackles. Add one cup of flour and fry it.

3-: When the flour turns light brown, add water and keep stirring so that no lumps form.
4-: Add coriander powder, red chilli powder, turmeric powder, and salt as desired.

5-: Cook on low heat for 25–30 minutes.
After it is cooked, heat oil in a ladle, add asafoetida and faran, and let it crackle.
Garnish with green coriander leaves and serve with hot roti and rice.

Cook with Instant pot cooker.

1-: First of all, to make Kali Bhatt dal, soak Kali Bhatt in water overnight.

2-: After soaking overnight, in a pressure cooker on medium heat, add Kale Bhatt, one spoon of oil, chopped onion, tomato, ginger, garlic, coriander powder, and turmeric powder. Cook the Kali Bhatt Dal for another 3–5 whistles. Switch off the flame and let the pressure release naturally.

3-: After the lentils are cooked, heat the ghee in a pan on medium heat; after the ghee becomes hot, add the wheat flour to it and fry till it turns light brown.

4-: Keep in mind that over-roasting the flour can make it bitter. When it turns light brown, take it out in a bowl. You can also cook the dal by flipping it in the pan.

5-: Put the roasted flour into the lentils. Keep stirring.  Add water as per the recipe’s requirement to the dal and keep stirring it in between so that the dough does not stick to the bottom.

6-: After adding salt to the dal, add salt as per taste, add one spoon of garam masala, and cook for 10-15 minutes till it thickens.

7-: After cooking,Heat two spoons of ghee in a ladle, add a pinch of faran and asafoetida, fry till it crackles, and add it to the dal.

8-: Churkani is ready. You can take it out in a bowl and serve it with rice and roti.

The churkani is made in Kumaon, and the bhattwadi is made in Garhwal. The same recipe and the same taste are only known by different names in two different places in the mountains. You can also try to make this delicious and nutritious recipe. Surely it will be a wholesome and nutritious addition to your plate.

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