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.
Ingredients:
| 1. | Bhatt Dal
(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 |
| 10. | Salt | To Taste |
| 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.
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