Garhwali Urad Dal

Whole black gram (sabut urad) cooked without the dry roasting of chainsoo — soaked and slow-cooked until just soft, tempered in ghee with asafoetida, dried red chilli, and dried ginger. This is the simpler, everyday version of Garhwali black gram dal, distinct from both chainsoo (which involves roasting) and the creamy dal makhani of the plains (which uses butter and cream). Eaten at every meal in Garhwali hill homes where protein options are limited to pulses.