Bhatt ki churkani

Ingredients

• 1 cup black soybean (bhatt)
• 2 tbsp rice soaked and ground to a paste, or 2 tbsp wheat flour
• 2 tbsp mustard oil
• ½ tsp cumin seeds
• 1 tsp jakhiya seeds (or extra cumin)
• 4 garlic cloves and 1 tsp ginger, crushed
• 2 dried red chillies
• ½ tsp turmeric
• 1 tsp coriander powder
• Salt to taste

Method

1. Dry-roast the bhatt in an iron kadhai on medium heat until they crackle and split, about 8–10 minutes.
2. Heat mustard oil in the kadhai and add jakhiya, cumin, red chillies, garlic and ginger.
3. Add the roasted bhatt with turmeric and coriander and stir for 2 minutes.
4. Add 4 cups of water and salt and cook covered for 20–25 minutes until the beans soften.
5. Stir in the rice paste mixed with water and simmer for 10 minutes until the gravy thickens.
6. Serve hot with rice.