Homemade Himalayan Black Soybean Tempeh (Pahadi Kala Bhatt Tempeh)

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Himalayan black soybean, also known locally as Kala Bhatt, is a dark-hulled soybean variety grown in the Himalayan valleys. It is a great source of plant-based protein, dietary fiber, calcium, iron, and magnesium, and is traditionally used in pahadi cuisine. Black soybean is more nutritious than regular yellow soybean because it contains a higher concentration of antioxidants. You can further enhance the bioavailability of its nutrients by making tempeh with it.

If the idea of making your own tempeh from scratch feels intimidating, don’t worry! It is simple once you learn a few basic rules and can be made easily in an Indian kitchen with basic cutlery/equipment.

Check out this post, Homemade Tempeh: Tips for Beginners, for the basic tips before you begin.

Homemade Himalayan Black Soybean Tempeh (Pahadi Kala Bhatt Tempeh)

Time taken: 20 minutes cooking time + 45 mins drying time + incubating time (24-48 hours)

Yields: approx. 4-5 hearty servings

1 Indian teacup = 150 ml

Ingredients

· 2 cups dried Himalayan black soybeans

· 2 teaspoons vinegar (any kind; I use ACV)

· 2 teaspoons rice flour/besan

· 1/2 the contents of 1 sachet Alla Posh tempeh starter*

Cooking the Black Soybeans

1. Soak the black soybeans overnight (8 to 12 hours) in warm water. Drain and rinse.

2. Pressure cook the black soybeans with adequate fresh water for 12-13 whistles on medium-high heat. The beans should be cooked al dente, i.e., fully cooked and firm to the bite. It shouldn’t be either undercooked or mushy.

3. Drain and rinse the black soybeans. Roughly chop up a portion of the cooked beans and pick out the loose skins that have already separated–this helps in more uniform mycelium growth.

Note: Unlike yellow soybeans that need to be dehulled, there is no need to properly dehull black soybeans. Some people do dehull black soybeans, but I don’t find that necessary. Besides, the black skin contains a lot of nutrients that I would rather consume.

The Drying Process

1. Take the cooked black soybeans in a big bowl and sprinkle the vinegar on them. Toss well so that each bean is uniformly coated.

2. Heat a heavy-bottomed or non-stick kadhai, and pour in the wet beans. Keep the heat low to medium and stir occasionally, letting the extra surface moisture evaporate. Switch off the heat after 5-7 minutes, once most of the surface moisture has evaporated.

3. Take 2-3 large plates/trays, and spread out the black soybeans evenly in thin layers and keep under a fan to cool down and air dry. Let the black soybeans dry completely; they should be 100% dry to the touch with no surface moisture. This may take around 40-50 minutes in the summer months in India.

4. Once the black soybeans are completely dry, transfer them to a clean, big bowl.

How to Inoculate

1. In a small dry bowl, take half the contents of a sachet of Alla Posh tempeh starter culture (around 1.5 to 2 gm) and add the besan/rice flour to it. Mix well.

2. Sprinkle this powder all over the cooked, cooled, and dried black soybeans. Toss and mix well for several seconds until each bean is uniformly coated with the starter-besan/rice flour combo.

3. Take a small ziplock bag and prick holes at 1-inch intervals using a toothpick. Now spoon all the black soybeans into it. Press out all the air from the bag and seal it. You may have to fold the bag to reduce its size.

4. Place the bag on a flat surface. Use your hands to gently press the black soybeans down to form a uniform block about 1 inch thick. Refer to the image below.

The Incubation

1. Place the ziplock bag on a wire-rack tray and keep it to incubate undisturbed in a warm but well-ventilated area. For the best results, place a tray of water underneath.

2. If you don’t have a wire-rack tray, simply spread a clean kitchen towel on the counter and place the ziplock bag on it.

3. The inoculated black soybeans will start to generate its own heat after about 12 to 15 hours.

4. Between 15 to 18 hours of incubation, you will be able to see some light condensation and the beginning of some white mycelium growth.

5. The mycelium will continue to grow and thicken rapidly over the next few hours, binding the beans in a firm white layer called the “tempeh mushroom.” Flip the packet over at 24 hours to ensure even air circulation.

6. Your tempeh is ready for harvesting when the entire surface is covered with thick, white “tempeh mushroom” and feels firm to the touch. It should be a solid cake and smell like lightly fermented idli batter at the time of harvesting. This can take around 30 to 36 hours in Indian summers and longer in winters.

Harvesting and Storage

1. Remove the tempeh block from the ziplock bag once it is ready. Steam the tempeh for 10 to 12 minutes to soften it and remove any bitterness caused by the fermentation.

2. Once cooled, you can store the tempeh in an airtight container in the fridge for up to 4-5 days. You may also pack the tempeh in a ziplock bag and freeze it for up to two months.

Notes:

*I suggest you use Alla Posh soy or non-soy tempeh starter culture to make this batch. Yes, soy tempeh starter culture can be used for non-soy tempeh as well and vice versa. A single sachet contains 3 to 4 gms of starter culture powder. For the quantity of beans mentioned in this post, we need 1/2 of this amount, i.e., 1.5 to 2 gms.

*Tempeh starter cultures from different brands may differ in quality, so I recommend Alla Posh as it is tried and tested by me and the members of my Homemade Tempeh WhatsApp group.

*You can easily halve or double this recipe. For beginners, I recommend halving the recipe for the first few attempts.