A hidden gem of Uttarakhand’s traditional cuisine, Black Bhatt Soybean is a rare crop native to China. Called Bhatt in many Pahadi households, this legume is rich in plant-based proteins, flavours, and nutrients. It has a bean shape with a black shiny texture that feels nutty and earthy in taste.
Commonly harvested in the months of October and November, it is one of the popular delicacies in mountain households for generations, valued for its warming and energy-boosting properties.
The most popular dish made from it includes Bhatt ki daal and Kumaoni Bhatwani. Modern kitchens include black soyabean to make bean salads and a variety of flavoured curries due to its irresistible aroma and health benefits.
Store in a cool, dry place and soak before cooking for best results.
Key Benefits:
- Rich in protein and fibre for muscle and digestive health
- Packed with antioxidants that strengthen immunity
- Organic Bhatt has unsaturated fats that give you Omega-3 and Omega-6 fatty acids
- According to many studies, Black Bhatt can reduce the chances of cancer
- Cholesterol-free, supporting heart health and metabolism
- Hand-harvested by women farmers, ensuring purity and empowerment
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