Bhatt ki Churkani Recipe: Traditional Kumaoni Black Soybean Curry

Bhatt ki Churkani is one of the most loved traditional dishes from Kumaon in Uttarakhand. Made with Kala Bhatt (black soybean), it has a deep earthy flavour and a comforting gravy that pairs beautifully with steamed rice or roti. If you’ve bought Kala Bhatt and are wondering how to cook it in an authentic Pahadi style, this recipe is a great place to start.

Before we get to the recipe, you may also want to read our guide on Kala Bhatt benefits to understand why this traditional pulse is so special in Uttarakhand kitchens.

What Is Bhatt ki Churkani?

Bhatt ki Churkani is a traditional Kumaoni curry prepared using black soybeans, spices and a lightly thickened gravy. Different households make it in slightly different ways—some use a rice-flour slurry for body, while others keep it simpler. What remains constant is the rich flavour of Kala Bhatt and the warming character of the dish.

Ingredients

• 1 cup Kala Bhatt (black soybean)
• 3–4 cups water for soaking and cooking
• 1–2 tbsp mustard oil or ghee
• 1 tsp cumin seeds
• A pinch of hing (optional)
• 1–2 green chillies, chopped
• 1 tsp turmeric powder
• 1 tsp coriander powder
• Salt to taste
• 1–2 tbsp rice flour or wheat flour slurry (optional, for a slightly thicker gravy)
• Fresh coriander for garnish (optional)

Step 1: Soak the Kala Bhatt

Wash the Kala Bhatt well and soak it overnight or for at least 8 hours. This helps the beans cook more evenly and improves texture.

Step 2: Pressure Cook Until Soft

Drain the soaked beans, add fresh water and pressure cook until the Kala Bhatt is soft. The exact cooking time will vary depending on the bean and your cooker, but the beans should be cooked through without being mushy.

Step 3: Prepare the Base

Heat mustard oil or ghee in a pan. Add cumin seeds and let them splutter. If using hing, add a small pinch. Then add chopped green chillies and stir briefly.

Step 4: Add Spices

Add turmeric, coriander powder and salt. Stir gently on low heat so the spices don’t burn.

Step 5: Add the Cooked Kala Bhatt

Add the cooked Kala Bhatt along with some of its cooking liquid. Mix well and let the curry simmer for a few minutes so the flavours combine.

Step 6: Thicken the Curry (Optional)

If you want a slightly thicker traditional-style gravy, mix a little rice flour or wheat flour with water to make a smooth slurry. Add it slowly while stirring so lumps don’t form. Simmer for a few more minutes until the curry thickens lightly.

Step 7: Rest and Serve

Once the curry is cooked and the flavours have blended, switch off the flame and let it rest for a few minutes. Garnish with fresh coriander if you like.

Serving Suggestions

Bhatt ki Churkani tastes best with simple sides that let the Kala Bhatt shine:

• Steamed rice or Himalayan Red Rice
• Plain roti or Madua roti
• A light seasonal sabzi
• Simple cucumber or onion salad

Tips for Better Bhatt ki Churkani

• Soak the Kala Bhatt well for easier cooking.
• Use mustard oil if you want a more traditional Pahadi flavour.
• Don’t overload the curry with too many spices; Kala Bhatt itself has a strong flavour.
• If you’re trying the dish for the first time, keep the gravy simple and focus on texture.

What to Serve Alongside It

To build a more complete Uttarakhand-style meal, pair Bhatt ki Churkani with other regional foods such as Jhangora Millet or Gahath Dal. You can also explore our Uttarakhand Superfoods guide for more traditional ingredients.

FAQs

What is Bhatt ki Churkani made from?

It is made from Kala Bhatt, the traditional black soybean used in Uttarakhand cuisine.

Can I make Bhatt ki Churkani without flour slurry?

Yes. The slurry is optional and mainly used to give the gravy a slightly thicker texture.

How should I serve Bhatt ki Churkani?

It goes well with rice, roti or a simple Pahadi-style meal with mild sides.

Conclusion

Bhatt ki Churkani is a wonderful example of how simple traditional ingredients can create a deeply satisfying meal. If you want to bring Uttarakhand flavours into your kitchen, this Kala Bhatt curry is one of the best recipes to begin with. For more regional food guides, read our posts on Kala Bhatt, black soybean vs white soybean and Uttarakhand Superfoods.