Bhatt ki Churkani By Kruti Tuli

Bhatt ki Churkani (Himalyan black soyabeaFor Bhatt dal, first saute the bhatt in oil(mustard oitill it is crispy and the outer covering usually cracks. (It does not burst completely but it starts crackling). Once done, keep it aside. Then cut 15 to 17 garlic cloves and one big onion into long pieces and fry them in the remaining mustard oil. If you do not like mustard then you can take any oil. After frying the onion and garlic, add approx 4 tablespoons of wheat flour in it and saute till the flour becomes light brownish. Coarse grind Red chilli, turmeric, coriander seeds, garlic and green chillies. Add it to the flour and fry it for a while. Then start adding hot water slowly and stir continuously to avoid any lumps. Keep it slightly diluted at this point. Add saute bhatt to the curry and boil for about 15 minutes. Add salt as per taste, lemon and green coriander and serve it with hot rice.