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 leguminacae 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, Bhatt ki Chudkani, Bhatwani and Chausa are the most iconic dishes from Kumaoni and Garhwali cuisine. Dals are like staple diet in Garhwali and Kumaoni cuisine. Cooking is mainly done in iron pans. 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.
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 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.
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