Black Soybean
What is it?
Black soybean, as the name suggests, is a type of soybean which is black in colour. It is cultivated as a staple crop in the Kumaon and other regions of Uttarakhand, and is used in the preparation of different types of dals. It is said to be an all-time favourite among the locals.
What other names does it have?
Botanical Name: Glycine max L.
Regional Names: Bhat/Bhatt/Kala bhat/Bhatmass (Kumaoni dialects)
When is it in season?
Where is it found?
In Uttarakhand, black soybean is grown as a food crop in the Garhwal and Kumaon regions as well as along the bordering area of the state. The crop grows best on well-drained, loamy soils that are rich in organic matter with a pH of 6.0 to 7.5, and require temperatures between 22 to 35 degrees Celsius.
What is its history/cultural significance?
The black soybean is native and traditionally grown in the Kumaon and Garhwal hills of Uttarakhand, in Himachal Pradesh, eastern Bengal, and the Khasi hills, on a small scale, as mentioned here. This variety of soybean is slowly becoming more popular as compared to the yellow one. It thrives in diverse environmental conditions and therefore plays an essential role in ensuring food and nutritional security, especially in the hilly tracts, benefiting the rural and tribal populations practising subsistence farming in relatively less rainfed terrains.
This article states that even though the production of black soybean holds a considerable amount of land in Uttarakhand, its potential remains untapped. It also shares studies to back black soybean’s nutritional and medicinal value. There is very little information on whether it is suitable for soy milk and tofu production, like the Korean and Japanese varieties of black soybean.
In countries like Korea, Japan, China, and Indonesia, black soybeans are extensively used in making products such as soymilk, tofu, soy sauce, soy oil, tempeh, and texturised soy protein.
How can you use it?
After a thorough rinse, it is usually boiled and cooked in an iron utensil (kadhai) to make ras or thatwani, chudkani, and bhatwani—all lentil dishes common to Uttarakhand.
What states can I find it in?
What parts of the plant are edible?
Seeds
Is it nutritious?
Black soybean is rich in antioxidants, iron, phosphorus, protein, carbohydrates, and calcium, along with vitamins A and B, according to this article.
How do you store it?
Black soybeans can be stored in cool, dry, airtight containers to protect the grains from moisture and getting spoiled. This will help with keeping the grains suitable for consumption for a longer period of time.
TL Stories & Recipes
When Faced With Water Scarcity, Local Millets and Beans are Hardier Than Peas by Yashvi Shah, The Locavore
Farmers working with Kilmora, a social enterprise in Uttarakhand, tell Yashvi Shah how their harvest has halved over the last five decades, especially as sources of water dry up.
Other Stories
The History of Bhatt ki Churkani: Unveiling the Flavours of Kumaon by Forgotten Flavours
The author highlights the cultural significance of black soybean in the folklore of Uttarakhand wherein consuming Bhatt ki Churkani is believed to bring good fortune and prosperity.
Other Recipes
Pahadi Bhatt ki Daal by Barnali Biswas, Curries & Stories
A simple, step-by-step recipe for bhatt (black soybean) dal, that can be enjoyed with rice or rotis, on the blog, Curries & Stories.
‘Know Your Desi Ingredients’ is an ever-expanding repository of knowledge for ingredients that are native to the Indian subcontinent and adapted into the mainstream culinary narratives of people, places, and cultures across India. If you would like to share more information about the write-ups featured here, send us an email at connect@thelocavore.in with your inputs and any verified sources we should look into.
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