Bhatt ki Dal: Whispering Beans of the Hills

The Hearthkeeper’s guide to Bhatt ki Dal (this recipe makes four decent sized portions)

Gathering ingredients:

• Bhatt (Black Soybeans): 1 cup, soaked overnight
• Water: 4 cups or enough to cover the beans generously)
• Onion: 1 medium, finely chopped
• Garlic: 3-4 cloves, minced
• Knob of Ginger: minced
• Tomato: 1 large, chopped (optional ingredient)
• Green chillies: 2-3, slit (adjust to your spirit’s temperament)
• Cumin seeds: 1 teaspoon
• Coriander powder: 1 teaspoon
• Turmeric: ½ teaspoon
• Garam Masala: ½ teaspoon (I avoid garam masala, instead I use 2 cloves and pinch of mountain peppercorn or Sichuan pepper, tiny piece of nutmeg and crush it together)
• Fresh Coriander: a handful, chopped (I use quite a bit, since I love the freshness and earthiness of the leaves, remember we also use the stem, it has more flavour)
• Ghee or Mustard Oil: 2 tablespoons
• Salt: to taste
• Asafoetida: for that whisper of ancient flavour (a small pinch, helps with digestion)
• Lemon: optional 

Method

Soaking and Simmering:

Drain the soaked bhatt. In a heavy, well-worn pot (preferably a cast-iron cauldron reminiscent of old mountain kitchens), combine the beans with 4 cups of water or stock. Bring to a gentle boil, then reduce the flame to a simmer. Cover the pot and let the beans cook slowly until they are tender and begin to fall apart—this may take 45–60 minutes.

Tempering the Spices:

In a separate small pan, warm the ghee or mustard oil until it shimmers with the promise of heat. Add the cumin seeds and a pinch of asafoetida. Once the seeds start to crackle, add the chopped onion and sauté until it turns a soft golden brown. Then, stir in the garlic (or ginger) and green chilies, letting them release their fragrance without burning.

Merging the Flavors:

Add the chopped tomato (if using) and continue to sauté until the tomato softens and melds with the onions. Sprinkle in the coriander powder, turmeric, and a dash of salt. Allow the spices to meld into a fragrant paste.

Uniting the Dal:

Pour the tempered spice mixture into the simmering pot of bhatt. Stir gently, allowing the flavors to harmonize. Let the dal simmer for another 10–15 minutes so that every bean is infused with the essence of the spices.

Finishing Touches:
Stir in the garam masala and a generous handful of chopped coriander. Adjust salt to taste and, if desired, add a squeeze of lemon for a bright finish that recalls the crisp mountain air.

To Serve:

Ladle the Bhatt ki Dal into rustic bowls. Serve it piping hot with freshly made flatbreads or steaming rice. Each spoonful is a tribute to the old ways—a melding of earth, fire, and the whispered secrets of the hills.

The Hearthkeeper’s Secret: Fruit and Flame

“In the quiet of the mountains, some add a secret twist: a handful of finely chopped dried apples or a few wild plums can be stirred into the dal during its final simmer. In autumn, these fruits lend a subtle sweetness and tang that mirror the changing seasons. They remind us that even in the simplest dish, nature’s bounty sings a song of both hardship and hope.”

May this recipe and its accompanying tale bring warmth and nostalgia to your hearth. In every bowl of Bhatt ki Dal, may you taste the spirit of Uttarakhand—the mountains, the wind, and the timeless bond between man and nature. Enjoy this ancient offering, and let its whispers carry you back to a time when every meal was a sacred communion with the land.

Feel free to adapt the recipe to your taste, and may the spirits of the hills always bless your table.