Churdkani, Kumaon

Introducing another Kumauni dish, Churdkani made of black soy beans. I remember my childhood days when my mother often used to make churdkani and teaming it with rice made a very healthy lunch.

This iron and protein rich dish is one of the popular dal especially on weekends.  The black soy beans called bhatt are cooked in an iron kadahi and the slow cooking takes in iron from the vessel making the dal further black. Fried red chillies are a common accompaniment and who can withstand not adding a spoonful of ghee! Nothing could be more satisfying than a bowl of chudkaani.

Ingredients:
1 cup bhatt
3 tbsp whole wheat flour
1/2 tsp turmeric powder
1/2 tsp coriander powder
1/2 tsp chopped ginger or ginger paste
salt to taste

Tempering:
1 tbsp ghee
a good pinch of hing
1 tsp cumin seeds
1 tsp jambu
1/2 tsp garam masala
1/4 tsp red chilli powder

Bhatt: Before I tell the method of making chudkaani, let me explain what bhatt is.

They are black soy beans and form the basis for dishes as churdkani, rus and bee. They look very similar to the black beans used extensively in Mexican dishes but the taste is very different. Like all lentils, they are high in protein and fiber.  Since, this dal is cooked in an iron wok, the iron content in the dish gets highly increased. They are used in Nepal as well and callled bhatt maas.

Method:
Pick bhatt, wash them and lay over a towel to dry them.

Dry roast them in an iron wok. After some time, you hear crackling of the beans and they start splitting.

A close-up of the split beans

the outer skin splits

Originally, the beans are then cooked in an iron kadahi but I, to save time pressurize them with some water.

cooked beans

Pressurize for one whistle and let the pressure drop by itself.
Meanwhile, in an iron kadahi, add a spoon of oil preferably mustard oil.  Add chopped onions, saute till transparent.

Add 3 tbsp of whole wheat flour, turmeric powder, coriander powder.  Stir till the raw smell of wheat flour goes away and the spices are roasted.

Add cold water and mix them thoroughly.  Transfer the beans from pressure cooker along with water. Add ginger, salt to taste and let the mixture boil for approximately 20 minutes or till it becomes thick.
The dal would now have become more black.
Some people like to add soaked rice paste to the dal. For this, skip adding wheat flour, let the dal cook and later add rice paste with some water. Cook till thick.

For tempering :
In a tbsp of ghee, add asafoetida, jeera, jambu, garam masala......

Pour the tempering over churdkani. Garnish with chopped green coriander leaves.

Serve with rice, salad and fried red chillies.

Sunday lunch

My Notes:

• Never add hot water to the flour mixture, it will become a solid mass.  So, first put cold water, mix the flour and then add the beans along with liquid from pressure cooker.
• Rice powder paste can also be added as a thickener.
• I often add a tablespoon or two of oats while the dal is simmering.
• If you like garlic, add some while sauteeing onions.
• Some times people add tomatoes as well along with onions.