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Locally known as “Kaala Bhatt”, it forms an integral part of culture and cuisine of Uttarakhand. Bhatt is traditionally cultivated under “Baraha-naja” system of cultivation (upto 12 crops grown together) where in varieties of millets, beans, pulses and cereals are cultivated in the same field under natural, rain-fed conditions.
Bhatt ki Churkani is a delicious and nutritious curry, traditionally made from black Soyabean in Uttarakhand. It is consumed with rice.
Black Soyabeanforms an integral part of the staple diet of the local communities due to its high protein value and fiber content. It is considered useful in controlling diabetes and blood pressure and strengthening bones.
Our black soyabean has been sourced from villages situated in the Ramganga Catchment around the hills of Ranikhet in the Almora district of Uttarakhand. The river originating in the southern slopes of Dudhatoli Hills of Gairsain subdivision (Diwali Khal) is endowed with beautiful landscapes and is the lifeline of world-famous Corbett National Park. As it flows through untouched mountain corridors, it brings with itself an abundance of pure aquatic and loam properties. Black Soyabean, grown by our women SHG members in their fields in this rich valley, imbibes the purity of Ramganga waters, which manifests in its taste and properties.