Churdkani Or Black Bean Curry

Another recipe from the Indian hills and valleys. The beans were given to me by Shimpaji, my sweet friend, my inspiration. She boosts my passion for food. There is so much knowledge and information we share about food, that whenever the few of us foodies meet it is a total food meet to the T!! Bengali, CKP, Pahadi and a fusion of Maharshtra and Karnataka. Amazing to have friends from all regions of India, pleasure to share all our food experiences and savouring cuisines from all over the globe. So this one comes from the hills......

Ingrediets

1 cup of black beans or bhatt ki daal
1/2 cup chick pea flour 
2 onions
Salt to taste
1 small spoon of asafoetida
1 small spn of turmeric powder
1 tspn of coriander powder
2  green chillies slit

Method

First in a pan take a little oil and roast the black beans till they splutter and in a way burst. Keep aside. I ate some just roasted too and they taste awesome.  In the same oil take the chick pea flour and roast till lightly golden, keep aside. In the same pan take a little more oil and add the slit green chillies, asafoetida, turmeric powder, onions chopped into thin long pieces. Saute till golden add the beans, the chick pea flour, salt and enough water, keep stirring see that there are no lumps. Keep adding water and adjusting the consistency since it will keep becoming thicker. Adjust till you get the right consistency and the beans get cooked. The colour will become into a deep brown as the beans infuse the colour and the taste to the curry. Every bite has an amazing taste of the beans. I loved having it with steamed rice. Hope you enjoy making this too.

This picture shows you the lovely beans, bhatt.