Sourced directly from the Certified Organic Farmers of Uttarakhand.
Bhatt ki dal is the organic black soybeans which are cultivated here, in the high rises of Uttarakhand.Bhatt ki dal or Black Soyabean dominate kitchens in the Garhwal and Kumaon regions of the state. Bhatt belongs to the leguminosae family. Soybean (Glycine max) has seeds of many colours; the black one is rich in iron and protein.
Using this humble ingredient, different foods are prepared, where Bhatt ki Dal and Bhatt ki Chudkani/Churdkani are the two most iconic dishes from Kumaoni cuisine.The difference between the Dal and Chudkani (pronounced as Churkani) lies in the process of preparation. In Churdkani, the lentil is first fried in oil while in Dal, you soak it overnight and temper once cooked. Also, the Churdkani is watery, unlike Dal which is thick in texture.
Another traditional preparation of black bean in the Kumaon belt is bhatiya. The dish is made by first soaking black soybean overnight and then grinding it to a paste. The paste is boiled in an iron utensil with broken rice and salt.
Dals are like staple diet in Kumaoni cuisine. Usually, the lentils are soaked overnight before cooking. Cooking is mainly done in iron pans or Lohe ki kadai. The taste and composition of the food are enhanced when you cook in iron pans. You would need very less oil, it can withstand high temperature and you needn’t worry about breaking it as it is heavy.Ghee is used for tempering as it helps in digestion of these coarse and fibrous grains.
Benefits of Black Soybean
Known for its high protein and fiber content, black soybeans or Bhatt ki dal also has excellent health benefits, including managing diabetes, strengthening bones, lowering blood pressure, healthy digestion and weight loss. It is also a great source of Vitamin E and amino acids which helps in keeping the skin healthy, build muscle and maintain the health of your hair. Studies also show that consuming black soybeans improves the chances of pregnancy.
Nutritionally, black soybeans are very similar to regular yellow soybeans—free of fat and a good source of protein. They are low in net carbohydrates (the amount of carbohydrates per serving minus the grams of fiber) and high in protein, fiber, vitamin K, iron, magnesium, copper, manganese, and riboflavin. Half a cup of canned black soybeans has 1 gram net carb plus 7 grams of fiber (8 grams of total carbohydrate), 11 grams of protein, and 120 calories.
The black variety is higher in some nutrients, including antioxidants. The only distinction between white and black soybeans is the color of the hull, so any nutritional difference will be found in the black outer shell. Similar to blueberries and raspberries, the dark exterior of the black soybean contains antioxidants that inhibit the oxidation of other molecules.
Shipping - To ensure fresh & pure products are delivered at your doorstep, we procure these directly from the Local farmers/ Women's Self Help Groups in small batches. It therefore sometimes takes 7-21 days for the shipment to get delivered to you depending upon your location.
IndiaHi, I was fascinated when I came by your website. I enjoy pahadi cuisine, be it Himachali or Uttarakhandi. Your Cucumber Raita mix was enticing, and I expected the bottle will have details of how to use it. But there was no pack print on How To Use. Nor did I find anything on your website. I suspect there i no woman in your marketing team. Could you kindly tell us/me how to use this raita masala? Likewise, I am very excited with the Jakhiya. (Incidentally the product should appear under 'J' for Jhakhiya and not O for Organic :) I would have liked you to tell me where all Jhakhiya can be used and how. I am new to Uttarakhand cooking but loving every moment of it - both eating and serving. So could you kindly expand your product page information to share how Jhakhiya is used and in what dishes. I do know it is used in dal tadka, but I am sure there is far far far more to Jhakhiya. Thank you very very much. Your site is very promising and the product packaging is very inspiring. I am sure the product quality is outstanding. I have just used the cucumber masala as I felt it can be used (could not wait to find out)... and I like the taste so much. Do very very very kindly tell more about each spice that is totally Pahadi. God bless you for this site and service,. I am planning to order more.
Well noted and we do plan to add how to use/ recipes on our website very soon. Thankyou for the appreciation :-) For now sharing the below.... Cucumber Raita Mix - Whisk 1 bowl of curd until smooth, add 1 grated cucumber and ensure all the liquid is squeezed out before adding to the curd. Add 1 spoon of the raita mix, add salt to taste. The flavors of this cucumber raita mature after a few hours, hence it is always best to make it in advance and store in the fridge. Garnish with lots of fresh green coriander leaves and small cut green chilies. Jakhiya can be used just like jeera to temper dry dishes like potatoes, greens, and other vegetables but the best flavour comes out in the Pahari aloo ke gutke. Sharing the recipe fyr.... Ingredients 1 kg Boiled Potatoes cut in medium sizes 3 tbsp Mustard oil 1 tiny granule Heeng 1-2 tbsp Jakhiya 4-5 small dry red chillies 10-12 cloves garlic Salt: to taste Juice of 1 lime 1/2 cup coriander leaves, finely chopped (optional) Method Heat the oil in a nice heavy kadhai, when hot but not smoking, add the hing. Add the jakhiya and let it crackle. The oil should be hot and the jakhiya should crackle for best flavours. Do not add jakhiya to cool oil. Once it crackles add the chillies and garlic, lower flame and saute till garlic is golden. Add the potatoes, and mix well. Add the salt, and toss well again. Cook on a low flame, tossing occasionally for 15-20 minutes until the potatoes are cooked through and crispy. When done take of heat, add lemon juice and coriander and mix well. Transfer to a serving bowl, Garnish with freshly chopped coriander leaves, and serve hot.