Chainsoo – Urad Dal Pahadi Style

Hello HTS Community

I have an exciting recipe for today. Urad dal (Black Gram) is common in Indian households, and everyone has their own recipe to cook it. I am bringing you another style of cooking, straight from Uttarakhand, called Chainsoo. Black urad whole/split is dry roasted, grinded into a coarse powder and then cooked in an iron kadhai/wok. It is important to use iron utensil to cook, as it brings out the maximum flavor of the dal.

We are also going to use ‘Jakhiya‘ also known as wild mustard, native to Uttarakhand. Small in size, jakhiya seeds add a crunch and nutty aroma to the dish. If you cannot find it, simply substitute with Jeera (cumin seeds).

If you like this recipe, you would also want to try my Pahadi Til Chutney, Rajma Rice and Crispy Corn Pakoda.

Ingredients you will need:

• Black urad dal (whole/split)- 1/2 cup
• Mustard oil- 1 tablespoon
• Jakhiya seeds- 1/2 teaspoon (substitute with jeera)
• Garlic- 1 teaspoon, chopped
• Turmeric powder- 1/4 teaspoon
• Coriander powder- 1/4 teaspoon
• Red chili powder- 1/4 teaspoon
• Garam masala- 1/4 teaspoon
• Water- 3 cups
• Salt- to taste
• Fresh coriander leaves- to garnish

Steps:

• Wash dal in running water and pat dry with a kitchen towel. Heat the kadhai/wok and dry roast dal for 5 minutes until slightly aromatic. Keep aside and let it cool. Grind the roasted dal in a coarse powder.

• Heat mustard oil in the kadhai, add jakhiya seeds, garlic and dal powder. On low heat roast this mixture for about 5 minutes and then add all the dry spice powders: turmeric, coriander, red chili and garam masala. Roast for another minute or two.

• Now add 3 cups of water gradually while stirring the dal. Add salt and let it cook for 15 minutes on low heat. The consistency of dal will thicken. Taste and adjust salt and spices.
• Garnish with fresh coriander leaves, top it with a spoon of ghee and serve with rice.