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The state of Uttarakhand in the North of India is divided into two administrative districts, the Garhwal division and Kumaon division. Each has a unique identity within the state’s culture and each has its own culinary specialities, however, both are typified by being simple, made with local ingredients and not being overwhelmed with spices. The primary cooking method though much of the state’s history was over an open fire and as such, slow-cooked dishes with lentils and meats were favoured.
Chainsoo, sometimes also known as Chaunsa, is a protein-rich Garhwali recipe and was designed to help boost energy and give the locals a warming dish to enjoy in the face of cold weather. The core ingredient is black gram (urad dal) although there is another version made with black bhaat, a variety of soybean with is then called bhattwani. The dish is made by roasting and grinding the dal for a more complex flavour and smoother textured dal which is then mixed with a variety of vegetables and spices.
It’s very high in protein and very filling so a little goes a long way. Although the flavours are very simple, the process of grinding the dal changes the aroma to something much more unique and the dish itself is very unique when compared to other dals across India.
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Ingredients
- 1 cup black Urad Dal
- 4-5 cloves garlic
- 1 tsp cumin seeds
- 4 black peppercorns
- 4-5 dried red chillies
- ½ tsp coriander powder
- ¼ tsp turmeric powder
- ½ tsp red chilli powder
- ½ tsp garam masala
- ½ cup mustard oil
- 3 cups water
- Pinch of hing
- 3 tsp salt
- Ghee
- Coriander leaves
Method
- Heat a kadhai on a medium flame.
- Dry-roast the dal for about 3-5 minutes until it gives off a slight aroma but be careful not to over roast and burn the dal.
- Let it cool and then grind the roasted seeds into a coarse powder.
- In a kadhai, heat up some oil and add the garlic cloves.
- Saute until they turn light brown then add cumin seeds, red chillies, black pepper and asafoetida.
- Pound or grind this mixture into a paste and then return it to the pan.
- Add the powdered dal and fry for 1-2 minutes.
- Add turmeric powder, dry coriander powder, red chilli powder, salt and water.
- Bring the whole mixture to a boil.
- Cover and cook until the dal softens and then reduce the heat and simmer for 20-30 minutes. Add extra water if it dries out.
- Before taking off the heat, sprinkle with garam masala, garnish with a spoon of ghee, chopped coriander leaves and serve hot with steamed rice.
