It is simple cuisine, extremely nutritious, basically vegetarian food from the northern hills of Kumaon – India. Bhatt, a variety of soya bean is black in colour, and lends itself to a variety of combinations and preparations.Eaten as the main component of a winter meal.
(Popular Uttarakhand Daal)
|1 Cup (16 tbs) (Black Soybean)|
|2.||Oil||1⁄2 Cup (8 tbs)|
|3.||Jamboo (Tibetan Herb)||1 Teaspoon|
|4.||Whole Wheat Flour||1⁄2 Cup (8 tbs)|
|5.||Red Chilies||2 Medium|
|6.||Red Chili Powder||1⁄2 Teaspoon|
|7.||Turmeric Powder||1⁄4 Teaspoon|
|8.||Coriander Powder||1 Teaspoon|
|9.||Garam Masala||1⁄2 Teaspoon|
|11.||Water||5 Cup (80 tbs)|
|12.||Pure Desi Ghee||1 Teaspoon (For garnish)|
Method / Making:
- Heat Oil in an Iron Kadai. Add Jambu and whole Red Chilies and fry.
- Now add Bhatt Dal and fry till spluttering tapers down.
- Add Wheat Flour to this and fry till reddish.
- Immediately start pouring water, stirring along to prevent formation of lumps.
- Add Turmeric Powder, Coriander Powder, Red Chilli Powder and Salt.
- Allow to boil and then simmer on low flame for 20 minutes. A delicious aroma will come from the Chutkani when done.
- Add Garam Masala and remove from flame.
Serving: Garnish with pure ghee and serve hot with rice.