Pahadi Bhatt Ki Churkani Recipe: Bored of eating pulses and vegetables? So try the famous Bhatti Chudkani of the mountains, note down the recipe.

Pahadi Bhatt Ki Churkani Recipe: If you are bored of eating pigeon peas, lentils and urad dal every day, then this time you can try something different and tasty for lunch. Bhatt Ki Chudkani, the traditional dish of Uttarakhand, is a wonderful combination of both taste and health. This dish is especially liked in Kumaon region. This recipe made from black soybean is considered very nutritious. Bhatt’s Chudkani is prepared with less spices. Its taste is so special that after eating it once, people like to make it again and again. In the mountains it is mostly eaten with hot rice or Manduve roti.

Why is Bhatt dal beneficial?

Bhatt dal is also called black soybean. It contains abundant amounts of protein, fiber and many essential nutrients. Iron, magnesium, potassium and folate are also present in good quantities in it. This pulse helps in giving strength to the body. It also strengthens the bones. It is also considered beneficial in controlling blood sugar. It is also considered good for people who have digestion problems. Apart from this, it also helps in increasing immunity and controlling weight.

Real taste comes in iron pan

In Uttarakhand, Bhatt ki Chudkani is made traditionally in an iron pan. Due to this its color becomes darker and taste better. Besides, the amount of iron in food also increases. This is the reason why even today people in the mountains prefer to make it in the old way.

Ingredients for Bhatt’s Chudkani

• 1 cup Bhatt dal
• 2 to 3 tbsp wheat flour
• 2 to 3 tbsp mustard oil
• 1 tsp cumin
• a pinch of asafoetida
• 1 finely chopped onion
• 1 tbsp ginger-garlic paste
• 2 to 3 green chillies
• turmeric powder
• coriander powder
• chilli powder
• salt as per taste
• hot water as per need
• Tomato (as desired)

Method of making Bhatt’s Chudkani (Pahadi Bhatt Ki Churkani Recipe (In Hindi)

First of all, heat mustard oil in an iron pan. Now add Bhatt dal in it and fry it on medium flame. Fry the dal until it starts crackling slightly and aroma starts coming from it. Be a little careful during this because the lentils may bounce. Now put the dal on one side of the pan. On the other side, add wheat flour and fry it until it turns light brown. This increases both the taste and thickness of Chudkani. After this, heat oil in another pan. Then add cumin and asafoetida in it. Now add onion, green chilli and ginger-garlic paste and fry well. When the onion starts turning light golden, add turmeric, coriander powder, red chilli and salt to it. If you want, you can also add finely chopped tomatoes at this time. Once the spices are roasted well, slowly add hot water to it. While adding water, keep stirring continuously so that lumps do not form. Now add roasted lentils to it and let it cook for some time. When the Chudkani becomes thick, turn off the gas. Add green coriander on top and serve with hot rice or Manduve roti.

Desi feeling of taste of mountains

Bhatt’s Chudkani is not just a dish but also the traditional identity of Uttarakhand. Despite its simple taste, it seems very special. If you want to make something healthy and different at home, then definitely try this Pahari recipe.