Bhatt ki dal is the organic black soybeans, a great substitute for high carbs beans which are grown here, in the high rises of Uttarakhand. Bhatt ki dal or Black Soyabean vanquish kitchens in the Garhwal and Kumaon areas of the state. Bhatt comes from the Leguminosae family. Soybean (Glycine max) has seeds of multiple colours; the black one is rich in iron and protein.
Using Black Soya Beans, various foods are prepared such as Bhatt ki Dal, Bhatt ki Chudkani/Churdkani, Bhatt ke Dubke are some of the most famous dishes from Kumaoni cuisine. The difference between the Dal and Chudkani (pronounced as Churkani) is the process of preparation. In Churdkani, the lentil is fried in oil first whereas in Dal, the lentil is soaked overnight and tempered once cooked. Also, the Churdkani has runny consistency while Dal is thick in texture.
Another traditional dish of black beans in the Kumaon region is bhatiya. The dish is prepared 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 a staple diet in Kumaoni cuisine. Generally, the lentils are soaked overnight before cooking. Cooking is mostly done in iron utensils. The taste and composition of the food are intensified when cooked in iron pans. You would require very less oil, it can withstand high temperatures and you don’t need to stress about breaking it as it is hefty. Ghee is used for seasoning as it benefits the digestion of these granulated and fibrous seeds.
Benefits of Black Soybean
Black soya beans or Bhatt ki dal is high in protein and fiber content. It also has excellent health benefits such as controlling diabetes, strengthening bones, lowering blood pressure, healthy digestion and weight loss. Additionally, it is an excellent source of Vitamin E and amino acids which benefits in keeping the skin wholesome, building muscles and maintaining the healthiness of your hair. Studies also indicate that consuming black soya beans improves fertility in women.
Nutritionally, black soya beans are identical to traditional yellow soya beans as they both are free of fat and are a good source of protein. They are low in net carbs and high in protein, fiber, vitamin K, iron, magnesium, copper, manganese, and riboflavin. Half a cup of canned black soya beans contains 1 gram of net carb plus 7 grams of fiber i.e, 8 grams of total carbohydrate, 11 grams of protein, and 120 calories.
The black variety of soya beans is higher in some nutrients, including antioxidants. The only difference between white and black soya beans is the colour of the shell, so any nutritional disparity will be found in the black outer cover.