Classical Ayurvedic Profile & Preparation
Kumaoni hill staple — iron-rich black soybean cooked into churkani and dubuk; the mountain winter protein.
Traditional Preparation (Samskara)
Traditionally cooked in an iron kadhai, thickened with rice flour — slow cooking and jambu-herb tempering make it digestible.
Classical Provenance: Kumaoni-Garhwali tradition.
Synergistic Combinations (Samyoga)
- bhatt ki churkani (iron-pan stew with rice flour)
- dubuk over rice
- roasted as snack with ghee and salt
Contraindications & Viruddha Āhāra (Food Incompatibilities)
- Contraindication: soy allergy
- Contraindication: weak digestion (whole beans)
- Contraindication: thyroid conditions (large unfermented amounts)
Verified USDA Nutrition Facts for Black soybean (bhatt)
Complete macronutrient, vitamin, and mineral profile per 100 grams and per 1/2 cup cooked (90g):
