Chainsoo

The mountainous cuisine of the north Indian state of Uttarakhand is perhaps the best representation of its people and their culture – simple yet fascinating. There is no doubt that travel-enthusiastic Indians have always found their perfect shot of adrenaline in Corbett’s chilling tales and adolescents have discovered their feelings of infatuation in Ruskin Bond’s age-defying narratives. But Uttarakhand, often adequately glorified in these classic representations, and effectively experienced in a trek through its wilderness, also harbours the delectable favour cocktails of Kumaon and Garhwal, manifested in dishes as resplendent as the Chainsoo.

A Pahari preparation in every right, the Chainsoo is a traditional Garhwali recipe made from black urad dal and most popular in the mountain villages of the state. The dish is highly nutritious and saturated in protein, making it ideal for consumption during arduous mountain lives and bitterly cold winter nights of Uttaranchal. Much like Rus, Phanoo, and Dubuk, Chainsoo accurately reflects Uttarakhand’s culinary obsession with lentils and its unique way of cooking lentil soup in an iron pot on low flame to impart an earthy taste and aroma.

Unlike the conventional method of preparing lentil curry across the nation, to make a wholesome bowl of Chainsoo, the kali urad dal is first roasted and ground into a fine powder, and then cooked with a simple set of spices like black pepper, red chillies, and garlic. This lends the dish a smooth porridge-like consistency and uplifts the flavours of the spices. Chainsoo is best enjoyed with rice or roti, and sometimes paired with bhat, the local name for soybean and its preparations.

Uttarakhand, also referred to as the Land of the Gods, holds an indisputable position of reverence in Hindu mythology and spirituality, and enjoys a distinct connection with the Puranas, the epics, and Adi Shankaracharya. The region is historically enigmatic as well, as excavations indicate Garhwal to have formed in the Mauryan empire and Kumaon to have flourished during the Stone Age. Though there is no specific origin to the local cuisine of the region, dishes like Chainsoo can very well be considered a perfect result of Uttarakhand’s finely balanced blend of history, culture, and mysticism.