Bhatt: Did You Know About This Rare Black Soyabean Of Uttrakhand?

Also called the ‘Dev Bhoomi’ or the ‘Land of Gods’, Uttrakhand is a North Indian state situated in the lap of Himalayas. The snow-capped mountains, the lush canopies, the uproarious streams and lakes make every stretch of this little state a visual treat. But the beauty of Uttrakhand does not cease here, if you have somewhat of an explorer in you, we urge you to sit down and dine with the locals and like the locals, you would be acquainted with a range of delicacies, cooking methods and ingredients that are unique to the region. For instance, the Bhatt ki dal. A quintessential Pahadi dal is also called the desi, ‘black soyabean’, as its appearance and nutritional profile is comparable to the white soyabean.  

This black soybean is grown in the northern regions of Uttrakhand, and used in myriad preparations of Uttrakhand, such as Bhatt ki churkani a runny preparation that looks like dal, but is much thicker and black in colour. The comforting dish laden with butter is best served with rice and some fritters. Other Bhatt-based preparations that are equally iconic are Bhatt ki chutney and Bhatt ke Dubke. The taste of Bhatt, has a nutty and umami flavour and it blends very well with most spices and Indian vegetables.

Replete with fibre and protein, Bhatt helps weight loss and muscle formation, it also helps cut down on cholesterol and happens to be a good source of antioxidants too. Since you should consume foods of all colours, you must consider adding Bhatt to your diet, as the pigment that makes the outer hull of the dal black in colour, also makes the pulse incredibly healthy.  

Here is a typical Kumaoni recipe of Bhatt Ki Churkani. All you need is Bhatt ki dal, ginger garlic paste, chopped green chillies, chopped onions, chopped tomatoes, wheat flour, red chilli powder and hing. This feisty, tangy and chilli preparation is sure to tug at your heartstrings, let us know how you liked it.