Some say Chaunsa Dal and some say Chainsoo dal and others refer to it as Pahadi dal! This lentil dish is from the state of Uttarakhand, a very special Garhwali dal recipe. It is one of the quickest, very simple dal that you can prepare, even on a very busy day.
Chainsoo Dal traces its origins to the mountainous regions of Uttarakhand and Himachal Pradesh in northern India, where it has been a staple for generations.
I learned about this dish only few months back from social media. It instantly caught my attention, not because it looked utterly delicious, but it sounded very interesting.
So I gave it a go and from that day I made it multiple number of times, and it's become our absolute fav comfort food with rice.
Ingredients you need for Chaunsa Dal
Split Black Urad Dal - It contains lots of nutrients, folic acid and is a good source of iron as well. It has a stronger flavor than the white urad dal. You can use the whole black Urad Dal too, but I found that the split ones roast better and also grounds better.
It is the same variety of lentil that is used in Dal Makhani, except in this dish, we use the split variety.
Ginger and Garlic - It's very important to use freshly pound garlic and ginger for the intense flavor of the dal. Garlic is optional and you can skip. But ginger is a must in this dish.
Spices - Black peppercorn, coriander and cumin is the key flavoring base here, and you can use more or less black peppercorn based on how much heat you like. Black mustard seeds are also needed, along with dry red chili. Asafoetida (hing)is yet another key spice used here.
Flour - A small amount of wheat flour is added to thicken the texture of the dal. If you want to keep it gluten-free, you can skip the flour.
Mustard oil - The dal is prepared in mustard oil which will add an aromatic pungent flavor.
The preparation of the dish is utterly simple and quick. It will surprise you and chances are it will also become your fav!
Steps to prepare
1- Dry roast the split black urad dal. Make sure to dry roast in medium heat so you don't burn the lentils.
2- Let the roasted cool down and then grind it without adding any water.
3- See the picture above to understand the texture of the grind dal. It shouldn't be completely powder. It should coarsely ground.
4- In a motor pestle, pound some fresh ginger, garlic, black peppercorn with some salt.
5- In a heavy bottom pan, heat mustard oil and add dry red chili along with mustard seeds. Let it sizzle for a few seconds.
6- Next add the pounded garlic, ginger and peppercorn.
7- Stir and cook for 1 minute.
8- Add asafoetida and mix it around.
9- Add the ground lentils and cook it for a minute or two.
10- Don't add any water at this point. And keep the heat at medium low.
11- Add flour and give a quick mix.
12- Pour enough water and stir it around.
13- Add very little turmeric powder, cumin powder and coriander powder. Mix it around and let it simmer for 5 minutes.
14- Taste for salt and if it looks too thick, add a bit more water. Serve chaunsa dal warm with rice.
What sets Chainsoo Dal apart is its unique combination of flavors and textures. The earthiness of the black gram lentils is complemented by the warmth of the spices, creating a harmonious balance of taste.
Paired with aloo bhaja, it is a very comforting and satisfactory meal!
FAQs
Yes, Chainsoo Dal is naturally gluten-free. But I add a spoonful of wheat flour to thicken the texture of the dal. You can skip that and make the preparation gluten-free.
The dish typically has a moderate level of heat due to the use of dried red chilies in the tempering, along with lots of pounded pepper corn, but the amount can be increased or decreased to suit individual tastes.
Chainsoo Dal has a rich, earthy flavor with hints of spice and a creamy texture. The lentils impart a nutty taste, while the spices add warmth and depth to the dish. Overall, it offers a satisfying and comforting taste experience.
Have you tried these Indian Dal?
Chaunsa Dal
Ingredients
- ½ Cup Split Black Urad Dal
- 3 Garlic Cloves
- ½ Inch Fresh ginger
- ½ Tsp Black pepper corn
- 2 Tbsp Mustard oil
- 1 teaspoon Mustard seeds
- 2 Dry red chili
- 1 tablespoon Wheat Flour (Optional)
- ¼ teaspoon Turmeric powder
- ½ teaspoon Cumin powder
- ½ teaspoon Coriander powder
- ½ teaspoon Asafoetida
- salt to taste
Instructions
- Dry roast the lentil for 3 minutes in medium heat by stirring constantly. Then let it cool down completely.
- Coarsely grind the cooled down roasted lentil.
- Using a motor pestle, pound the garlic, ginger and black peppercorn. Add a pinch of salt as it helps to pound the ingredients better.
- Heat a heavy bottom pan and add the mustard oil. Once the mustard oil heats up, add the dry red chili and the black mustard seeds. Let it sizzle for a few seconds.
- Add the pounded garlic ginger peppercorn and sauté for 1 minute.
- Add asafoetida and cook for 1 minute.
- Scatter the ground lentil and season with salt. Stir for a few seconds.
- If you are using flour, then add at this stage and then mix it around. Pour 2 cups water and give a mix. Add salt to taste.
- Sprinkle the turmeric powder, cumin powder and coriander powder. Give a mix and let it simmer for 5 minutes.
- After 5 minutes, taste for salt and check the consistency of the dal. If you prefer it more runny, add a bit more water and cook for 2 minutes.
- Serve the warm chaunsa dal with rice.
