What is the English Name of Bhatt Dal?

December 8, 2025 •

3 min read

Native to the Himalayan regions of Uttarakhand, Bhatt dal is a prized ingredient known for its unique flavor and high protein content. The English name of Bhatt dal is black soybean, also referred to as kala bhatt. This distinct variety of soybean is a staple in many Pahadi households and has gained recognition for its significant nutritional value and rich, earthy taste.

Quick Summary

A comprehensive overview of Bhatt dal, identifying it as the black soybean variety from Uttarakhand. Explore its deep roots in regional cuisine, numerous health benefits, and traditional and modern culinary applications. Differentiating it from other similar legumes is also discussed.

Key Points

English Translation: The English name for Bhatt dal is black soybean.
Regional Origin: This nutrient-dense legume is a staple food in the Himalayan regions of Uttarakhand, India.
Distinctive Features: Unlike common yellow soybeans, Bhatt dal has a black hull rich in antioxidants like anthocyanins.
Nutritional Value: It is a rich source of plant-based protein, dietary fiber, iron, and magnesium, supporting digestion, bone health, and weight management.
Versatile Cooking: Bhatt dal is prepared in different ways in Pahadi cuisine, from a thick dal to a more watery dish called churdkani.
Superfood Potential: Its unique flavor and robust nutritional profile have garnered attention beyond its traditional home, elevating its status as a Himalayan superfood.

Decoding the Identity: Black Soybean

Bhatt dal is a cherished legume in the Kumaon and Garhwal regions of Uttarakhand, India, where it is known by its local name 'Bhatt'. The English name, black soybean, clearly identifies this legume as a variety of Glycine max, the scientific name for soybean. Unlike the common yellow soybean, this variant is distinguished by its black hull, which contains higher levels of antioxidants, giving it added nutritional benefits. The black soybean is not to be confused with other black-colored pulses like black lentils (urad dal) or black beans, which belong to different plant species altogether.

Origins in the Heart of the Himalayas

The cultivation of Bhatt dal is deeply embedded in the traditional farming practices of the Himalayan hills. It thrives in the region's unique climate and soil, often grown organically by default by local farmers who use natural fertilizers. This traditional method of cultivation, combined with the pristine mountain environment, contributes to the legume's superior quality and distinctive flavor profile. Its importance is not just nutritional; it is a symbol of Pahadi culture and sustenance, particularly during the harsh winter months.

Nutritional Powerhouse: Health Benefits of Bhatt Dal

As a food source, black soybean is a powerhouse of nutrients, offering a wide array of health advantages. Its rich composition has made it a valued part of the local diet for centuries. Key benefits include:

High in Plant-Based Protein: A fantastic source of vegetarian and vegan protein, crucial for muscle repair and overall body maintenance.
Rich in Dietary Fiber: The high fiber content aids digestion, promotes satiety, and helps regulate blood sugar levels.
Abundant in Antioxidants: The black hull is rich in anthocyanins, potent antioxidants that help combat oxidative stress and may lower the risk of chronic diseases.
Loaded with Minerals: It is an excellent source of essential minerals, including iron, magnesium, and calcium, which are vital for bone health and overall well-being.
Supports Heart Health: The combination of fiber, antioxidants, and unsaturated fats helps in reducing LDL cholesterol and regulating blood pressure.

Culinary Preparations and Uses

Bhatt dal is a versatile ingredient used in various traditional and modern recipes. The cooking method can dramatically change its texture and the final dish. In Uttarakhand, two of the most iconic preparations are Bhatt ki Dal and Bhatt ki Churdkani. The dal involves slow-cooking the soaked legumes into a thick, earthy curry, while churdkani involves first roasting the beans to enhance their nutty flavor before cooking them into a watery, soup-like preparation.

For a home-style preparation of Bhatt ki Churdkani, you can follow these simple steps:

Soak: Soak the black soybeans overnight to reduce cooking time and aid digestion.
Roast: Heat some oil or ghee in an iron pan (a lohe ki kadhai is traditional) and roast the soaked and drained bhatt until they start to crackle.
Sauté: Remove the bhatt. In the same pan, sauté onions, ginger, garlic, and green chilies. Add a little wheat flour to thicken the curry.
Spice: Add spices like turmeric, coriander powder, and red chili powder.
Simmer: Return the roasted bhatt to the pan, add water and salt, and let it simmer until the curry is thick and the beans are tender.

Black Soybean vs. Other Pulses: A Comparison

To understand the uniqueness of Bhatt dal, it helps to compare it with other legumes common in Indian and international cuisine. Below is a comparison table outlining some key differences.


Feature	Black Soybean (Bhatt Dal)	Black Lentil (Urad Dal)	Black Bean (Turtle Bean)
Botanical Family	Glycine max	Vigna mungo	Phaseolus vulgaris
Origin	Himalayas (Uttarakhand)	Indian Subcontinent	Americas
Appearance	Shiny, round, deep black	Small, oblong, black-hulled	Oval, matte black
Texture when Cooked	Tender, creamy, holds shape	Creamy, soft, breaks down	Soft, floury
Flavor Profile	Earthy, nutty	Mild, creamy	Earthy, subtle
Best For	Slow-cooked curries (dal), soups	Dal makhani, dosas, idlis	Soups, salads, Mexican cuisine

Conclusion: The Rise of a Himalayan Superfood

The English name for Bhatt dal is clearly black soybean, a nutrient-dense legume from the Himalayan hills of Uttarakhand. While its roots are deeply traditional, its impressive nutritional profile, including high levels of protein, fiber, and antioxidants, positions it perfectly for a global audience seeking healthier, plant-based food options. By embracing the distinctive flavors and health benefits of black soybean, food enthusiasts around the world can experience a taste of authentic Pahadi cuisine while enriching their diet with a wholesome, traditional superfood.

Visit a resource for understanding different pulses and their properties.

Frequently Asked Questions

Bhatt dal is a specific variety of soybean (Glycine max) with a black hull, whereas black beans (turtle beans) are a separate species (Phaseolus vulgaris). Urad dal, or black gram, is another distinct Indian pulse (Vigna mungo), not to be confused with Bhatt dal.

Bhatt dal is a traditional and staple legume in the Kumaon and Garhwal regions of the state of Uttarakhand in India, where it is cultivated in the high-altitude Himalayan valleys.

The black hull of Bhatt dal contains higher levels of antioxidants, specifically anthocyanins, than the lighter yellow variety. This provides additional health benefits, though both are excellent sources of protein and fiber.

Two popular traditional recipes are Bhatt ki Dal, a thick, slow-cooked curry, and Bhatt ki Churdkani, a thinner, soup-like preparation where the beans are roasted before being cooked.

Yes, it is recommended to soak dried Bhatt dal overnight before cooking. This helps reduce the cooking time and makes the coarse, fibrous beans easier to digest.

While both are black beans, they have different textures and flavors. Black soybeans have a tender, creamy texture, while black turtle beans are firmer. They can be substituted in some dishes, but the final flavor and texture will differ.

No, cooking Bhatt dal is straightforward, especially if soaked beforehand. Traditional preparations like dal or churdkani can be made in a pressure cooker or on the stovetop. It is often cooked in an iron pan to enhance its flavor and iron content.