Bhatt Dal (Black Soyabean)

Swadesi Way’s Bhatt Dal is a special variety of black soybean grown in the fertile hill regions of Kumaon, including Bageshwar and the Ramnagar–Kotabag belt of Uttarakhand. It has a deep black skin and turns creamy when cooked, offering both richness and comfort in every bite. A staple in Kumaoni cuisine, locals use it to prepare “Churkani” – a warm, hearty pahadi dal known for its bold, earthy flavor. Packed with nutrients, Bhatt Dal supports overall health while adding depth and character to dals, curries, and stews. Farm to Plate Journey Swadesi Way’s Bhatt Dal is cultivated by farmers associated with Trishuli Producer Company Limited across the Kumaon region, including Bageshwar and Ramnagar–Kotabag. These farmers follow traditional, chemical-free farming practices, preserving both the purity of the soil and the authenticity of the crop. After harvesting, the beans are hand-picked, sun-dried, and carefully cleaned within Uttarakhand to retain their natural nutrition and taste. No chemicals, no shortcuts — just honest, mountain-grown produce. By choosing this dal, you support farming communities that are keeping pahadi food traditions alive while practicing sustainable agriculture. Place of Origin Trishulli Producer Company Limited, Uttarakhand Health Benefits Rich in Iron, Fibre & other minerals Good source of Plant Protein Good for weight management Storage Tips Store in an airtight container in a cool, dry place Best before: 6 months How to Eat & Use Traditional Churkani (Pahadi Style) – Soak & pressure cook, then temper with ghee, cumin, garlic and tomatoes Sprouted Salad: Soak overnight, sprout for 1–2 days, use raw or lightly sautéed Bhatt Dal Makhani – A creamy comfort food idea