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A staple food of Uttarakhand, Chaunsa/Chainsoo is made as a warm, hearty dish that can see people through the colds of winter. It is a much-loved staple of the Pahadi cuisine and is eaten regularly in homes across the state.

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).

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.

Preparation Time: 30 Minutes
Serves: 2-3

Ingredients:
1 cup black Urad Dal
4-5 cloves garlic
1 piece ginger
2 green chillies
1 Tsp coriander seeds
1 tsp cumin seeds
1 tsp mustard seeds
2-3 dried red chillies
1/2 Tsp Asafoetida
¼ tsp turmeric powder
2 Tbsp mustard oil
2.5 Cups water
3 Tbsp Whole wheat flour
Salt to taste
Coriander leaves

Method
Grind green chilies, ginger, garlic, coriander seeds in a silbatta.
Heat an iron kadhai.
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 to a coarse powder.
Heat up oil and add mustard seeds, red chillies, hing, jeera, and ground paste.
Add the powdered dal and cook for 1-2 minutes.
Add whole wheat flour and cook till it leaves aroma.
Add turmeric powder, salt and water.
Bring the whole mixture to a boil.
Cover and cook until the dal softens and then simmer for
20-30 minutes.

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[Chaunsa, Chainsoo, pahadi dal, garhwali dal, indian dal, simple indian recipes, Uttarakhand recipes, Uttarakhand cuisine]