Description
What Is White Soybean (Bhatt)?
Bhatt is the Uttarakhand name for indigenous soybean varieties grown on the terraced hillside farms of the Himalayan foothills. The white Bhatt is a pale, cream-coloured soybean grown at altitudes between 1,000 and 2,200 metres — one of the oldest cultivated soybean varieties in the Indian subcontinent, predating the introduction of large-scale commercial soybean cultivation.
Why White Bhatt Is Different From Commercial Soybean
Commercial soybean is grown at scale on flat, irrigated land with heavy chemical inputs. Uttarakhand white Bhatt is smaller, denser, and grown in conditions that favour nutrient accumulation: cold nights, mineral-rich mountain soil, slow maturation, and rain-fed irrigation without synthetic inputs. Its protein content is consistently at the higher end of the soybean range, and its flavour — milder and creamier than black soybean — makes it more versatile in everyday cooking.
Nutrition
- Protein: 35–40g per 100g — among the highest plant protein concentrations available
- Complete protein: All 9 essential amino acids, including lysine — rare in plant foods
- Dietary Fibre: ~9g per 100g
- Iron: ~8mg per 100g
- Calcium: ~227mg per 100g
- Omega fatty acids: Healthy ratio of omega-3 to omega-6
How to Cook White Bhatt
Soak overnight (8–12 hours) in plenty of cold water. Pressure cook for 4–5 whistles until fully soft. Use exactly like rajma: in a thick tomato-onion gravy, mixed into salads when cooled, or dry-fried as a protein-rich snack. White Bhatt pairs well with simple Pahadi tadkas — ghee, cumin, dried red chilli, and a pinch of asafoetida.
What You Are Buying
400g of white soybean (Bhatt) sourced from Uttarakhand’s Himalayan farms. No synthetic inputs, no chemical treatment. Just the legume, cleaned and ready to cook.
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