Community Impact: Grown with love and care by small scale farmers in Upper Himalayan Belt of Uttarakhand.
Processing: Manually cleaned by Himalayan women farmers.
How to Use: Used to make traditional Himalayan dishes like bhatwani, churkani; cooked like regular rajma or soybean curry, soups, delicious for Mexican and continental dishes like tacos, burritos, baked beans, bean salad, chaat. In Gadhwal Himalayas and Uttaranchal, a soup spiced with pepper made with Bhatt is used as a medicine to cure various ailments eg. Fevers, aches and pains.
Pour 1 tbs mustard oil in an iron pan/kadhai and roast 250 gms Bhatt till it makes a popping sound. Crush the seeds while hot. In a hot pan, temper 4-5 buds finely chopped garlic/onion, ½ tsp cumin, ¼ tsp black pepper in 3-4tbs mustard oil. Mix crushed beans and seasoning and cook in 1 or 2 cups of water till soft. Add ¼ tsp turmeric powder, 1 tsp garam masala, salt and ghee to taste. Garnish with coriander. Serve hot with rice and fried red chillies.
Storage: Store in cool dry place in glass or steel jar preferably.