BLACK SOYABEAN

Description:

Black Soybeans, distinguished by their striking black seed coat, boast an exceptional nutritional profile. Abundant in fiber, iron, and calcium, these beans stand as a pinnacle of plant-based nutrition, offering an unparalleled source of protein.

Storage Information: Preserve the impeccable quality of these dried beans by storing them in a cool, dry, and dark environment, ensuring their nutritional richness remains intact.

Ingredients and Flavours:

Udupiwala Kidney Beans epitomize purity, sourced exclusively from Dhari, Nainital, Uttarakhand. Embrace the freshness of these beans, delivering a robust warmth and an enchanting earthy aroma in every encounter. Udupiwala Black Soyabean Health Benefits: Delve into the myriad of advantages encapsulated within

Udupiwala Black Soybeans, each contributing to a holistic well-being:

1. Enhanced Digestive Health: Facilitates and supports healthy bowel movements.
2. Potassium Enrichment: Abundant in high potassium content, nurturing vital bodily functions.
3. Antioxidant Potency: Embrace its anti-oxidative properties, combating aging at its core.
4. Hormonal Regulation: Aids in the harmonious regulation of essential hormones.
5. Protein-Rich Marvel: Presents a wealth of protein, vital for muscle strength and repair.
6. Immune-Boosting Nutrients: Packed with an array of nutrients fostering a resilient immune system, promoting overall health and vitality.

How to Utilize:

Indulge in the culinary tradition of serving Black Soyabean with rice, a cherished dish embraced in North India.

Ingredients:

• 1 cup of Bhatt ki Dal or Black Soybean
• 3 tablespoons Ghee
• ½ tablespoon Cumin Seeds
• A pinch of Asafetida (hing)
• ½ teaspoon each of finely chopped Ginger and Garlic
• 3 finely chopped Green Chilies
• 1 finely chopped Onion
• 1 tablespoon Red Chili Powder
• 1 tablespoon Coriander Powder
• ½ teaspoon Turmeric Powder
• ½ tablespoon Garam Masala
• ¼ cup Wheat Flour
• 3 cups of Water Salt, to taste

Method:

1. Begin by soaking the Bhatt ki Dal for a few hours or overnight until the water turns black. Wash the dal thoroughly and grind it into a paste using minimal or no water.
2. In a pan, heat ghee/oil and temper it with asafetida and cumin seeds.
3. Sauté the finely chopped ginger, garlic, green chilies, and onion until the onion is translucent and cooked.
4. Introduce the chili powder, coriander powder, turmeric powder, and garam masala. Sauté for a few minutes until the aromas bloom.
5. Add wheat flour and stir well. Cook until it attains a light brown hue. Incorporate the ground dal paste, ensuring it's coated evenly with the ingredients.
6. Pour in approximately three cups of water, add salt, and combine. Simmer until the curry thickens, typically around thirty minutes.
7. Complete the dish by tempering cumin seeds in ghee and gently infusing it into the preparation. Remove from heat and serve the tantalizing curry hot with rice, exuding flavours that captivate the palate.