Authentic Kumaoni Chainsoo with Pahadi Bhaat
A deeply comforting and earthy mountain delicacy made from roasted black gram lentils simmered with traditional Himalayan spices. This protein-rich Kumaoni curry pairs wonderfully with steaming hot red rice for a rustic culinary experience.
65min
Total Time
4
Servings
Uttarakhandi Kumaoni
Cuisine
Recipe
1
Dry roast the black gram lentils in a heavy-bottomed pan until aromatic and slightly darkened, then let them cool.
2
Coarsely grind the roasted lentils in a mixer grinder without adding water.
3
Heat mustard oil in an iron kadhai until it smokes, then reduce heat and let it cool slightly.
4
Add cumin seeds and asafoetida, allowing them to splutter in the hot oil.
5
Add the chopped garlic, ginger, and onions, sautéing until golden brown.
6
In a small bowl, mix wheat flour with a little water to make a smooth paste.
7
Add the coarsely ground lentils to the kadhai and sauté for 2 minutes on low heat.
8
Pour in the wheat flour slurry and stir continuously to prevent lumps from forming.
9
Add turmeric, coriander powder, red chili powder, and salt, mixing well with the lentil mixture.
10
Gradually pour in hot water while stirring vigorously, bring to a boil, then simmer on low heat for 30 minutes until thick and aromatic.
11
Garnish with freshly chopped coriander leaves and serve piping hot with traditional mountain rice.
Ingredients
1 cup black gram whole (Gahat/Bhatt lentils)
2 tablespoons mustard oil
1 teaspoon cumin seeds
1 pinch asafoetida (hing)
5-6 cloves garlic, finely chopped
1 inch ginger, grated
1 medium onion, finely chopped
2 teaspoons coriander powder
1 teaspoon turmeric powder
1/2 teaspoon red chili powder
2 tablespoons wheat flour (atta)
Salt to taste
3 cups hot water
Fresh coriander leaves for garnish
*This AI-generated recipe may contain inaccuracies.