Chainsoo
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A rich, nutty dal made from roasted and coarsely ground black urad, cooked slowly in an iron pan.
Region: Garhwal, UttarakhandOccasion: Everyday meals and guestsTime: 50 minServes: 4Vegan
Ingredients
- 1 cup whole black urad dal
- 2 tbsp mustard oil
- 1 tsp cumin seeds
- A pinch of hing
- 1 tsp ginger and 4 garlic cloves, crushed
- 2 dried red chillies
- ½ tsp turmeric
- 1 tsp coriander powder
- Salt to taste
- Chopped coriander
Method
- Dry-roast the urad dal in an iron kadhai until fragrant and slightly darker.
- Cool and grind it coarsely in a mixer or a stone grinder (silbatta).
- Heat mustard oil, add hing, cumin, red chillies, ginger and garlic.
- Add the ground dal, turmeric and coriander and stir for 2 minutes.
- Slowly add 4 cups of water, stirring to avoid lumps. Add salt and simmer for 25–30 minutes until thick.
- Garnish with coriander and serve with rice.
History
Chainsoo comes from the Garhwal hills, where roasting dals before cooking is a common way to add flavour and keep them easy to digest.
Significance
It is a hearty dish for cold days, often cooked when relatives visit.