Chaunsa Dal
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.
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.
Video
Nutrition
Calories: 105kcalCarbohydrates: 4gProtein: 1gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 2mgPotassium: 50mgFiber: 1gSugar: 0.1gVitamin A: 10IUVitamin C: 1mgCalcium: 19mgIron: 1mg