Bhange ki Chutney / भांगे की चटनी (Chutney of Seeds of Cannabis Sativa)

Bhanga ki Chutney 

Hemp seeds are seeds of Cannabis Sativa. They are widely grown in upper Himalayan region for its seed. The leaves, sap and the thick black color scraping from palm after removing seeds from pods (by rubbing the pods with palm) all have intoxicating effect but seeds do not have any mind altering effect and rich source of omega 3,omega 6 oil, all nine amino acids, vitamins and minerals. They are extremely rich in dietary fibers. In market the seeds are sold with husk, only heart of seeds, oil and powder (sold as Hemp seeds protein powder). We kumaonies prefer whole seeds with husk and use it for making gravy for vegetables, Chutney as side dish, bhanga-namak (salt ground with roasted seeds) to be used in different salads. In kumaon bhanga-namak is eaten with any fruits. 

Roasting Time : 15 minutes

Grinding Time : 10 minutes 

Nutritional value of 30 gm (3Tb spoons approx) Bhanga (Indian Hemp seeds) :

Proteins: 9.5 gm

Dietary fibers: 1.2 gm

Rich in:

Omega 3, and Omega 6

Vitamins: E,Niacin,Thiamin, Riboflavin 

                  Folates, B6

Minerals: Magnesium, Potassium,                                Phosphorus, Zinc, Iron

For more information about health benifits of Seeds of Hemp (bhanga /भांगा) please visit 

https://www.medicalnewstoday.com/articles/323037

Ingredients Required for Making Bhanga-Chutney:

Bhanga and chilies for chutney 

• Bhanga (Indian Hemp seed): 30 gm
• Red chilies/Green chilies: 2
• Jaggery:10 gm(1inch piece approx.)
• Freshly squeezed juice of lemon: 1Table spoon
• Salt : 1 Teaspoon 

Direction for Making Bhanga Chutney:

• Roast bhanga in a thick bottom wok /pan on low flame. The taste of chutney depends upon the nicely roasted bhanga. So roast them on low flame with continuous stirring. The seeds will change color to brown and will start sputtering. The nice roasting nutty smell will start coming. Remove the seeds at this time on a plate and allow to cool. 

Roasted Bhanga and Red chilies 

• If using dry red chilies then break them to pieces, remove the seeds and roast them also on low flame. Remove on a plate and allow to cool. 
• If using green chilies just break then to pieces for easy grinding. 
• Take 

1. Roasted bhanga 
2. Chilies
3. Jaggery 
4. Salt 
5. 10 ml Water 

In a grinder-mixer and grind. Add little amount of water in between grinding as required. Once fine paste is formed remove it in a bowl. 

• Add freshly squeezed juice of lemon and mix nicely. 
• Adjust the consistency by adding water as required. 
• Adjust salt and sourness (by adding lemon juice) according to your liking. 

Bhanga ki Chutney 

• Store in a glass /steel container. 
• Enjoy with any meal or dress your salad with it. 
• Let your taste buds dance to healthy life with bhanga Chutney. 

Tips: 

• Roasting bhanga slowly with patience is the key to best chutney. 
• Do not allow bhanga to become very dark brown because that is the stage when it starts getting burnt. 
• Add lemon juice after grinding because while grinding heat is generated which causes lemon juice to aquire bitter taste. 
• Check the hotness of chilies and sourness of lemon juice before adding. 

Suggested Variations:

• Few sprigs of fresh green coriander leaves can be Chopped and added mixture while grinding. It will give greenish color and added flavor to chutney. 
• I prefer chutney without any herb because I prefer pure nutty flavor and taste of bhanga in chutney. 

Bhatt ke Dubke /भट्ट के डुबके (Black Turtle Beans Savory)

Bhatt ke Dubke 

Bhatt a omnipresent legume in Uttarakhand kitchen specially of Kumaon is used to make different maincourses. I have already blogged recipe for Ras-Gude, Bhatt ka Jaulaa and Bhatt ki cuhdkani. Today I am writting about another maincourse called Bhatt ke Dubke. It is least fatty, high protein food full of Micronutrients and vitamins. Bhatt is also called Black Turtle Beans. I remember my grandmother roasting them on a big iron wok over chullah (wood stove) salt it and serve as snacks.

Preparation Time :

6-8 hrs soaking 

10 minutes grinding 

Cooking Time : 1hr

Servings : 6 Large servings

Nutritional value of Bhatt ke Dubke made from 100 gm black beans (approx.) 

Energy : 261 calories 

Proteins : 11.74 gm

Carbs : 51.7gm

Dietary fibers : 9.1 gm

Fats : 1.0 gm

Cholesterol : 0 

Sugar : 0.37 gm

Sodium : 470 mg 

Potassium : 377 mg 

Iron: 2.10 mg

Calcium : 27 mg 

Magnesium : 70 mg 

Phosphorus : 140 mg

Zinc : 1.2mg

Rich in Vitamins :

A

B1

B2

B3

B6

Ingredients Required for Making Bahtt ke Dubke :

• Bhatt (Black turtle beans) : 100 gm
• Ghee (clarified butter)(melted) : 2-3 tablespoon
• Cumin seeds : 1 Teaspoon 
• Dry Red chilies : 2
• Hing(Asafoetida):1/4Teaspoon
• Rice flour : 3-4 Table spoon
• Salt :2 Teaspoon or to taste 
• Turmeric : 1/2 Teaspoon 
• Red chili Powder : 1 Teaspoon or to taste 
• Water: 1lt.

Use regular measuring spoons only. 

Directions For Making Bhatt ke Dubke :

• Wash and soak Bhatt for minimum of 6 to 8 hrs. 
• Strain water from soaked Bhatt and keep aside. 
• Grind soaked Bhatt to fine paste using as little water as possible. Use the water which was strained from soaked Bhatt. 

Paste of soaked bhatt 

Fine paste 

• Break red chilies to pieces and remove as many seeds as possible. 
• Keep water for heating. 
• Take a thick bottom cooking pan / wok, preferably of iron /cast iron. Heat ghee in it. 
• When the ghee is hot enough add 

1. Cumin seeds 
2. Broken red chilies
3. Hing and cook for 30 seconds. 

Spices cooking in ghee 

• Add paste of Bhatt. 

Bhatt paste added 

• Cook on medium heat with constant stirring and scraping till the mixture starts leaving the edges and bottom. 

Different stages of Bhatt paste cooking 

• Bring the heat to low and add hot water in small proportion with mixing and mashing the paste. Keep adding water till 500 to 600 ml. is added. 
• Add :

1. Turmeric
2. Salt 
3. Red Chili powder 

• Mix. 

Water being added with mashing, mixing 

• Bring the heat to medium and keep cooking without covering, stirring and scraping the bottom and edges in between. 
• Once the contents start boiling mix rice flour with room temperature water and add to contents in wok and mix nicely to avoid ant lumps formation. 

Rice flour added and cooking 

• Add remaining hot water and cook on medium heat until required consistency is obtained. 
• I prefer Dubke to be on thicker side. 

Dubke ready to be served 

• Take out Dubke in serving bowl give tadka (tempering) of jeera - hing /Jambu and serve with steamed rice. 

Bhatt ke Dubke 

Tips : 

• Soaking Bhatt for minimum 6hrs is mandatory as it will make then soft. 
• Do not throw the drained water from soaked Bhatt. It adds color and flavor to Dubke. 
• While cooking the paste in ghee and spices continuous stirring and scraping is must. 
• Water to cooked paste should be added slowly with mixing and mashing to avoid lumps formation. 
• Always add hot/warm water. 

Suggested Variations:

• During cooking addition of 2-3 spoons of ghee enhances flavor and smooth texture.