Swadesi Way’s Bhatt Dal is a special type of black soybean grown on the clean hills of Joshimath, Uttarakhand. It has a black skin and creamy texture when cooked. A staple in Kumaoni and Garhwali cuisine, locals use it to make “Churkani” – a warm, comforting pahadi dal.
Packed with nutrients, it’s great for your health and adds deep, earthy taste to dals, curries, and stews.
Farm to Plate Journey
Swadesi Way’s Bhatt dal is grown by the Kalpganga Farmers Collective in Joshimath using old, natural farming methods, without chemicals or pesticides. The beans are hand-picked, sun-dried, and carefully cleaned to preserve their nutrition and taste.
By choosing this dal, you’re supporting a community that’s upholding mountain farming traditions while practicing eco-friendly agriculture.
Place of Origin
Kalpganga Farmers Collective, Joshimath, Uttarakhand
Health Benefits
- Rich in Iron, Fibre & other minerals
- Good source of Plant Protein
- Good for weight management
Storage Tips
- Store in an airtight container in a cool, dry place
- Best before: 6 months
How to Eat & Use
- Traditional Churkani (Pahadi Style) – Soak & pressure cook, then temper with ghee, cumin, garlic and tomatoes
- Sprouted Salad: Soak overnight, sprout for 1–2 days, use raw or lightly sautéed
- Bhatt Dal Makhani – A creamy comfort food idea
