Bhatt- a traditional variety of Soyabean (hybrid crop) – is grown in hills as a member of Barahnaja family. Rich in calcium, phosphorus, iron, Bhatt is a good source of Vitamins as well. It can be cooked, mixed with other daal or as various Pahari dishes. Local Name : Bhatt Botanical Name : Glygcine Max Bhatt ki dal is the organic black soybeans which are cultivated here, in the high rises of Uttarakhand.Bhatt ki dal or Black Soyabean dominate kitchens in the Garhwal and Kumaon regions of the state. Bhatt belongs to the leguminosae family. Soybean (Glycine max) has seeds of many colours; the black one is rich in iron and protein. Using this humble ingredient, different foods are prepared, where Bhatt ki Dal and Bhatt ki Chudkani/Churdkani are the two most iconic dishes from Kumaoni cuisine.The difference between the Dal and Chudkani (pronounced as Churkani) lies in the process of preparation. In Churdkani, the lentil is first fried in oil while in Dal, you soak it overnight and temper once cooked. Also, the Churdkani is watery, unlike Dal which is thick in texture.