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Bhatt Ki Dal Recipe – The taste of Kumaon

Bhatt ki Dal
Bhatt ki Dal

Uttarakhand is known for its culture and traditions, but its food is also popular, especially its pulses. There is diversity in the cuisine here. Especially pulses play a special role in Uttarakhand’s daily food habits as they are packed with nutrients. Uttarakhand produces a wide range of pulses, like gahat, Pahadi bhatt, pahadi rajma, lobia etc., which have medicinal properties. Their use varies according to the season.

One of the delicious and nutritious dal is bhat ki dal. The Bhatt dal that is grown here on high rises in Uttarakhand is known as black soybeans.

The two most iconic dishes from Kumaoni cuisine are Bhatt ki Chudkani and Bhatt ki Dubke made from Bhatt dal. This dish is native to the beautiful hills of Uttarakhand, and it is a simple but nutritious curry. Traditionally, Bhatt ki Chudkani is cooked in an iron skillet, giving the lentils a deep color.


  • ½ cup -Bhatt ki Dal or Black Soybean available on

  • 3 tbsp – oil

  • 1/2 tbsp – cumin seeds

  • Approximately one pinch of Asafoetida (hing)

  • 1 tsp- Red chili powder

  • 1 tbsp – Coriander powder

  • ½ tsp – Turmeric powder

  • 1/4 cup – Wheat flour

  • 1/2 tsp – finely chopped Garlic

  • 1 Onion – finely chopped

  • 4 cups – Water

  • Salt, to taste

How to make Bhatt ki Chudkani/Bhatt ki Dal :

1. To make Bhatt ki Chudkani, heat oil in a karahi/ pot over medium heat.

2. Once the oil is hot, add the cumin and asafetida. As soon as the cumin seeds crackle, add the bhatt dal, onions, garlic and continue to stir until the skins of the lentils start to break off. Continue to fry until the onions are brown.

3. Add wheat flour now, and fry for just a few minutes.

4. Add the Red Chili Powder, Coriander Powder, and Turmeric Powder and continue to fry for another few minutes.

5. Add 4 cups of water into the pot and cook on high heat. Put on a lid and simmer for 30-40 minutes, or until bhat gets soft and the curry thickens. Bhatt ki churkani should be a dark greenish-black in color. The dish goes well with hot steaming rice or roti.

To buy Uttarakhand pulses and masalas, visit

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