Safed Bhatt (Soybean)

While the Black Bhatt gets all the fame, the White Soybean (Safed Bhatt) is the unsung hero of the everyday Pahadi diet. It is milder in flavor, creamier, and incredibly versatile. It is the primary ingredient for 'Bhatwani', a soup-like curry thickened with rice flour. Farmers often grow Safed Bhatt on the edges of terrace fields to bind the soil. It is harvested in late October, marking the onset of the festive season. The beans are sun-dried for weeks to ensure they last through the snowy winter.