Bhatt ki Churkani

Wash the bhatt (black soybeans) thoroughly and soak overnight or for at least 8 hours. Drain and rinse.

Dry roast the soaked and drained bhatt in a heavy pan over medium heat for 5–7 minutes, stirring constantly, until they are lightly roasted and fragrant. This step is traditional and enhances the nutty flavour.

Pressure cook the roasted bhatt with 400 ml water and 0.5 tsp salt for 4–5 whistles until completely tender. Alternatively, boil in a pot for 45–60 minutes. Reserve the cooking liquid.

Heat mustard oil in a pan over medium heat until it smokes lightly, then reduce heat.

Add cumin seeds and let them splutter. Add finely chopped onion and sauté until golden brown, about 6 minutes.

Add minced garlic, grated ginger, and slit green chillies. Cook for 2 minutes.

Add chopped tomatoes and cook until they break down completely and the oil separates, about 6–7 minutes.

Add turmeric powder, coriander powder, and red chilli powder. Stir and cook the spices for 1–2 minutes.

Add the cooked bhatt along with the reserved cooking liquid. Stir well to combine.

Simmer on medium heat for 10 minutes, mashing some of the beans lightly against the side of the pan to thicken the gravy naturally.

Add garam masala and remaining salt. Stir and cook for 2 more minutes.

Garnish with fresh coriander leaves and serve hot with mandua (finger millet) roti or steamed rice.