Churkwani

Funny name! Isn’t it! Actually it is a Garhwali dish made with black soybeans. This is my favorite¬† dish; I love the whole beans which are so yummy in the whole wheat aata curry. As all the other dishes from Garhwal, it is also is very simple with very few ingredients and very good taste.

Serves:4

Ingredients

3/4 cup black soybeans

4 tbsp whole wheat aata

1 tsp ginger-garlic paste

1 tsp coriander powder

1/2 tsp turmeric powder

1 tsp chili powder

salt to taste

1 tsp oil

1 tsp cumin seeds

5-6 cups water

coriander leaves to garnish

Method:

Heat oil in a kadahi.

Add cumin seeds and let them crackle.

Add the soybeans and saute for a while.

Cover and let them crackle on medium heat. Check and saute constantly otherwise you can burn them.

Meanwhile mix all the remaining ingredients and add water to make a thin paste.

When most of the soybeans are crackled, add the mixture.

Let it cook for 10 – 12 minutes. Adjust the seasoning and thickness of the curry according to your taste.

Turn off the heat. Garnish and serve with hot white rice.

 

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Bhatwani

As I want to cook 10 Garhwali (they are from the Garhwal in Uttaranchal) dishes, I thought to start with the simplest and so cooked Bhatwani today. Although almost all of the Garhwali dishes; that I know; are simple to cook, I felt to make Bhatwani as my DH loves it. All you need for this recipe is black soybean.

Here is the recipe for you all:

Serves: 4

Ingredients:

1 cup soaked black soybean. (soak about 3/4 cup soy overnight)

2 tbsp rice flour. (traditionally they soak about 2 spoons rice separately )

1 green chili (can use more according to the taste)

3-4 cloves garlic

1/2 tsp turmeric powder

1 tsp coriander powder

1 tbsp oil

1 tsp mustard seeds

salt to taste

Method:

Grind soaked soy, chili and garlic in to a paste. Add all the other ingredients to the paste with about 1 liter water.

Heat oil in a Kadhai or pan, add mustard seeds. When the seeds crackle add the dal mix to the oil. Let it come to a boil and after that cook for about 10 minutes on medium heat. Adjust seasoning and thickness of gravy.

Serve hot with Roti or Chawal.

 

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