Bhatt Ki Chudkani
Images on Rasoi Buddy are for illustrative purposes only and may not represent the exact appearance of the final dish.
Bhatt Ki Chudkani is a dark, nutrient-rich pulse dish from the high-altitude villages of Kumaon, Uttarakhand. It features black soybeans (Bhatt) that are roasted in mustard oil and then slow-cooked in a heavy iron kadhai until the gravy turns a magnifique deep black. This dish is prized for its high protein content and is essential for providing warmth during the harsh mountain winters. The texture is thick and comforting, while the taste is an earthy, smoky explosion of local mountain herbs. traditionally served with 'Bhaat' (rice), it is a signature mountain meal that represents the resilient and honest culinary spirit of the Himalayas.
Ingredients
Cooking Instructions
Tips & Secrets
- Using a heavy iron kadhai is the absolute secret to achieving the traditional professional-grade dark color.
- Roasting the soybeans until they crackle is mandatory specifically to enhance the magnifique and smoky flavor.
- Always thicken the gravy with rice flour provides a professional-grade high-end magnifique consistency common in mountain homes.
Nutritional Information(Per 250g)
290 kcal
18g
10g
32g
Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.