Bhatt ki Churkani

Ingredients

• •Black soybeans
• •Garlic
• •Ginger

Steps

1. 1Soak the black soybeans in plenty of water overnight, as their tough skin needs a long soak to soften properly.
2. 2Drain and rinse the soaked beans, then pressure cook them with fresh water and a pinch of salt for about eight to ten whistles until they are completely soft, since black soybeans take noticeably longer than most lentils.
3. 3Once cooked, mash a small portion of the beans against the side of the pot to help naturally thicken the dish while leaving the rest whole.
4. 4Heat mustard oil in a pan until it just starts to smoke lightly, then let it cool slightly before adding chopped garlic and ginger, sautéing until golden and fragrant.
5. 5Add chopped onion and cook until softened, followed by turmeric and red chili powder, stirring quickly so the spices do not scorch.
6. 6Pour in the cooked black soybeans along with their liquid, adjusting the consistency with extra water if needed.
7. 7Simmer everything together for 10 to 12 minutes so the flavors meld, then season with salt.
8. 8Finish with a final tempering of cumin seeds fried in ghee poured over the top, and serve hot with rice.