Black Soybeans are soybeans that have a black seed coat on the outside of the bean. It is rich in fibre, iron & calcium; they're one of the absolute best sources of plant-based protein.

How to use: -

Black soyabean served with rice-a common dish in north India.

Ingredients: -

1. 1 cup of Bhatt ki Dal or Black Soybean
2. 3 tablespoons Ghee
3. ½ tablespoon cumin seeds
4. a pinch of Asafoetida (hing)
5. ½ teaspoon each of finely chopped Ginger and Garlic
6. 3 green chillies, finely chopped
7. 1 Onion, finely chopped
8. 1 tablespoon red chilli powder
9. 1 tablespoon Coriander powder
10. ½ teaspoon Turmeric powder
11. ½ tablespoon Garam masala
12. ¼ cup Wheat flour
13. 3 cups of water
14. Salt, to taste

Method

Soak Bhatt ki Dal for a few hours or overnight. You can find the water turn black by now. Wash the dal and grind to a paste using little (about ¼ cups) or no water.

In a pan, add ghee/oil, asafoetida and splutter cumin seeds.

Sauté chopped ginger, garlic, green chillies, and onion until the onion is cooked through.

Add chili powder, coriander powder, and turmeric powder and garam masala. Sauté for a few minutes.

Add wheat flour and mix well. Cook until it turns light brown.

Add the ground dal and mix until the dal is coated with all the ingredients.

Pour about three cups of water, add salt and mix. Simmer until the curry thickens. This would take about thirty minutes.

Temper with cumin seeds in ghee and then remove from fire. Serve hot with rice.