Chainsoo
Veg
Roasted black gram dal — urad dal (whole or split) dry-roasted in an iron pan until darkened and nutty, then ground coarsely and cooked in water with ghee, dried ginger, asafoetida, and minimal spices — no onion, no garlic in the traditional Brahmin preparation. The dry-roasting step is everything: it transforms the raw, starchy dal into something smoky, deeply nutty, and almost chocolatey. Eaten with mandua ki roti as part of the Garhwali Brahmin meal. One of the most distinctive Garhwali preparations.
Cuisines
Kumaoni
Garhwali
Best for
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 30 min
Total: 45 min
2-3 servings
Ingredients
| 1 cup | black gram (urad dal) |
| 2 tablespoons | mustard oil |
| 1 teaspoon | cumin seeds |
| 1 teaspoon | coriander powder |
| 1/2 teaspoon | turmeric powder |
| 1/2 teaspoon | red chili powder |
| 1 | green chili, chopped |
| 1 inch | ginger, grated |
| 1 teaspoon | salt |
| 3 cups | water |
| 2 tablespoons | fresh coriander leaves, chopped |
Instructions
- 1 Dry roast the black gram (urad dal) in a pan over medium heat until it turns slightly brown and aromatic. Allow it to cool.
- 2 Grind the roasted black gram into a coarse powder using a grinder or mortar and pestle.
- 3 Heat mustard oil in a pan until it reaches smoking point, then reduce the heat.
- 4 Add cumin seeds to the hot oil and let them splutter.
- 5 Add grated ginger and chopped green chili, sauté for a minute.
- 6 Stir in the ground black gram powder and sauté for 2-3 minutes.
- 7 Add coriander powder, turmeric powder, red chili powder, and salt. Mix well.
- 8 Pour in the water and bring the mixture to a boil.
- 9 Reduce the heat and let it simmer for 20-25 minutes, stirring occasionally, until the mixture thickens to a desired consistency.
- 10 Garnish with fresh coriander leaves before serving.
Tips
For a smokier flavor, you can add a pinch of asafoetida (hing) along with the cumin seeds.