Kala Bhatt Black Soy (Glygcine Max)
- Used for over 4000 years, the soybean is an excellent source of vegetable protein. An extremely versatile food, soybeans have many by-products.
- Nutritional and tasty, this indigenous black soybean is grown in the Kumaon Himalaya without the use of chemicals.
- a traditional variety of Soyabean (hybrid crop) - is grown in hills are of Uttarakhand. Rich in calcium, phosphorus, iron, Bhatt is a good source of Vitamins as well. It can be cooked, mixed with other daal or as various Pahari dishes.
- Free from any chemical or pesticide, our Organic Black Soybeans are sourced mainly from the high rises of Uttrakhand. Also known as bhatt, our Black Soybeans are cultivated from the original indigenous variety providing excellent taste and containing significant amounts of all the essential amino acids.
Black soybean (Kala Bhatt) is extensively grown in the Uttarakhand region. It is a frequently cooked item, especially in North India.
Benefits: May help in managing diabetes Promotes bone health Helps in weight loss Improves blood flow
Nutritional content: Protein, Fats, Carbohydrates, Fiber, Sugar, Calcium, Iron.
Cooking Tip: Wash and soak the beans for few hours before consumption
Bhatt Ke Dubke Recipe
Dubke can be prepared using different local lentils / pulses like arhar, gahat, chana and moong. The preparation of Bhatt ke dubke is quite simple but it takes bit extra time compared to other pulses. Traditionally Dubke is cooked in an iron pot / pan and this gives the recipe a unique dark greenish black color.
Ingredients:
- Bhatt Dal – 1 cup
- Gandhreni (kumaon herb) – small piece of jamboo grass (optional)
- Onion – 1 medium size
- Ginger – a small piece
- Garlic – 5 clove
- Salt – according to taste
- Turmeric – ¼ tea spoon
- Coriander powder – 1 tea spoon
- Red chilli powder – ½ tea spoon
- Cumin seed (Jeera) – ½ tea spoon
- Asafoetida (Hing) – 2 pinch
- Green chili – 1
- Oil / ghee – 2 Table Spoon
Basic planning:
- Wash bhatt dal and absorb crisp water for 2 hours.
- Make a coarse glue of this drenched bhatt dal utilizing blender.
- Finely hack onion and green chilies.
- Mince garlic and mesh ginger.
Preparation:
- Heat oil in an iron skillet/kadai. Include cumin seed and hing, jamboo grass (discretionary) and sear until the point that cumin seeds turn minimal darker.
- Add minced garlic and broil until the point that change shading. Include finely slash onion and garlic and saut well. Presently include every one of the flavors including salt and sautã© for one more moment.
- Now include bhatt dal coarse glue and sautã© well and cook for one moment. Presently include some water and green bean stew, mix well. Give it a chance to cook on stew gas fire for 15 minute. You will see a dim greenish shade of the sauce. This is because of the iron skillet and this is the most ideal approach to make bhatt ke dubke.
- Cook until the point that the amount turns out to be half of the underlying one. Kill the gas and serve it hot with rice and fulka/roti. I adore pouring a spoonful of ghee in my bowl of dubke. Appreciate the lavishness of Uttarakhand sustenance
