Bhatt ki Dal

Bhatt ki Dal

From Urgam, Chamoli
8,200 ft

Black soybean from the Garhwal highlands. The star of Garhwali cuisine. Rich, umami-heavy, and high in protein. Cooked as dubuk (dry) or as a silky dal.

₹279per 500gIn stock

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Mountain Grown
Batch Traced
Hand Sorted
FSSAI Licensed

Origin

Village
Urgam, Chamoli
Altitude
8,200 ft
Harvest
October 2025
Cluster
Urgam Valley Collective
Water Source
Glacial snowmelt
Batch
UK-2024-10-BKD
▲ 8200 ft

Origin Region

Nutrition (per 100g, raw)

Energy432 kcal
Protein43.2 g
Carbs20.9 g
Fiber6 g
Fat19.9 g
Iron10.4 mg

Source: IFCT 2017 / NIN Hyderabad

How to Cook

Soak: 10–12 hours (overnight)

Cook time: 40–50 minutes

Pressure cooker: 7–8 whistles after soaking

  1. Soak overnight. Drain and rinse.
  2. For dubuk: dry roast soaked bhatt, then grind coarsely.
  3. Cook the ground paste with spices in iron kadhai.
  4. For dal: pressure cook whole, then temper with ghee and spices.
  5. Finish with a generous helping of ghee.

Tips

💡 Dubuk style is the Garhwali classic — try it first.

💡 Iron kadhai recommended for best results.

💡 Pairs beautifully with mandua roti or steamed rice.

Tested. Not just claimed.

Every batch is independently lab-tested before packaging.

✓Moisture Content: 9.8% (safe <14%)
✓Pesticide Residue: Not Detected
✓Heavy Metals: Within safe limits

Lab: Arbro Pharmaceuticals, Delhi (NABL) (NABL accredited)