Himalayan Black Bhat Beans

Our Fresh Harvest of Kala Bhat is sourced from Mahila Umang Women’s FPO in Uttarakhand. Umang is Community owned Enterprise by Small Scale Women Farmers, to promote Ecology, Equity, Fair Trade Economics for Himalayan Farmers. Founder,Ruchi Jain -Taru Naturals, conducted Natural Farming Training for Umang Women Farmers. Amaranth is an Age-Old Tribal Farmers Staple. Best Food to Fight Hunger & Malnutrition. Grown in less fertile soil, low rainfall. Marginal Farmers solution to Climate Adaptation.

Harvest of ‘Kala Bhat’ is Threshed, Manually, Cleaned, Sun-Dried & Packed by Women Farmers.

Used to make Traditional Dishes; cooked like regular Rajma or Soybean curry, Soups, Delicious for Mexican & Continental dishes like Tacos, Burritos, Baked Beans. Fermented Preparations of Black Beans used in various cuisines. Boiled Beans make delicious Salads & Chaat.

Traditional Himalayan Churkani Recipe: Pour 1 tbs Cold Pressed Groundnut Oil in an iron pan/kadhai & roast 250 gms Kala Bhat 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 & Seasoning. Cook in 1 or 2 cups of water till soft. Add ¼ tsp Turmeric Powder, 1 tsp Garam Masala, Salt & Ghee to taste. Garnish with Coriander. Serve Hot with Rice & Fried Red Chillies.

Cholesterol free. Rich source of vegetable protein, Vitamin E and Amino acids. Anti-oxidant, Anti-tumour. Therapeutic for prostrate and ovarian cancer. (Shah et.al. 2006) Fibre Rich. Helps with diabetes and weight loss. Strengthens bones. Regulates Blood Pressure. Improves skin and hair health. Rich in Isoflavones.

Once packet is opened, store in glass jar or air tight plastic jar.  Consume quickly or Refrigerate. Residue-free produce catches weevils easily. Composting produce is the best option if spoiled.