Bhatt Ka Thechwani
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Bhatt Ka Thechwani is a magnifique and earthy specialty from the Kumaon region of Uttarakhand. In this unique preparation, black soybeans (Bhatt) are crushed or pounded (Thecha) rather than ground, which gives the curry a wonderful, rustic texture. We slow-cook the crushed beans with mountain herbs like jumbo or simple garlic and ginger to create a rich, dark gravy. It is a symbol of mountain resilience, providing high protein and warmth to the body during cold nights. The taste is remarkably deep—nutty from the beans and carrying a magnificent smoky aroma from the mustard oil tempering. I love serving this warm with a bowl of red rice and a spoonful of mountain ghee.
Ingredients
Cooking Instructions
Tips & Secrets
- Pounding the beans rather than grinding them is the absolute secret to achieving that magnifique and authentic mountain texture.
- Always use mustard oil for the tempering; its sharp aroma is essential for the traditional flavor profile.
- Slow cooking allows the natural oils of the black beans to infuse into the gravy, making it incredibly rich and savory.
Nutritional Information(Per 200ml)
235 kcal
14g
10g
16g
Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.