Black Soyabean (Bhat)
Udupiwala Black Soyabean consists of 100% pure, unadulterated sourced from Dhari, Nainital, Uttarakh...
Black Soybeans are soybeans that have a black seed coat on the outside of the bean. It is rich in fibre, iron & calcium; they're one of the absolute best sources of plant-based protein.
How to use: -
Black soyabean served with rice-a common dish in north India.
- 1 cup of Bhatt ki Dal or Black Soybean
- 3 tablespoons Ghee
- ½ tablespoon cumin seeds
- a pinch of Asafoetida (hing)
- ½ teaspoon each of finely chopped Ginger and Garlic
- 3 green chillies, finely chopped
- 1 Onion, finely chopped
- 1 tablespoon red chilli powder
- 1 tablespoon Coriander powder
- ½ teaspoon Turmeric powder
- ½ tablespoon Garam masala
- ¼ cup Wheat flour
- 3 cups of water
- Salt, to taste
Soak Bhatt ki Dal for a few hours or overnight. You can find the water turn black by now. Wash the dal and grind to a paste using little (about ¼ cups) or no water.
In a pan, add ghee/oil, asafoetida and splutter cumin seeds.
Sauté chopped ginger, garlic, green chillies, and onion until the onion is cooked through.
Add chili powder, coriander powder, and turmeric powder and garam masala. Sauté for a few minutes.
Add wheat flour and mix well. Cook until it turns light brown.
Add the ground dal and mix until the dal is coated with all the ingredients.
Pour about three cups of water, add salt and mix. Simmer until the curry thickens. This would take about thirty minutes.
Temper with cumin seeds in ghee and then remove from fire. Serve hot with rice.
Ingredients and Flavors-
Udupiwala Black Soyabean consists of 100% pure, unadulterated sourced from Dhari, Nainital, Uttarakhand. It is fresh with a strong warm flavour filled with a pleasant earthy aroma.
Help with bowel movements
High potassium content
Anti-oxidation and anti-aging
With numerous nutrients to boost immunity