Authentic Kumaoni Chainsoo with Warm Mandua Roti
A rustic and protein-packed specialty from the hills of Uttarakhand, made from roasted black gram lentils ground into a rich, aromatic paste and simmered with traditional mountain spices. Best enjoyed piping hot with earthy finger millet rotis.
60min
Total Time
4
Servings
Kumaoni
Cuisine
Recipe
1
Dry roast the black gram dal in a heavy-bottomed pan over medium heat until it turns aromatic and slightly darker in color, then allow it to cool completely.
2
Coarsely grind the roasted dal in a blender or food processor without adding water.
3
Heat mustard oil in an iron kadhai until it reaches smoking point, then reduce the heat slightly.
4
Add cumin seeds and a pinch of asafoetida, letting them splutter in the hot oil.
5
Add chopped garlic, grated ginger, and slit green chilies, sautéing until raw aromas disappear.
6
Add the coarsely ground dal to the tempering and roast it continuously for 2 to 3 minutes in the oil.
7
Stir in coriander powder, turmeric powder, and red chili powder, mixing well with the roasted dal.
8
Slowly pour in warm water while stirring continuously to prevent any lumps from forming.
9
Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for about 30 minutes until the dal is thoroughly cooked and thick.
10
Adjust salt, garnish with fresh coriander leaves, and serve hot alongside freshly made mandua (finger millet) rotis.
Ingredients
1 cup black gram dal (gahat or kulath, alternatively whole black urad dal)
2 tablespoons mustard oil
1 teaspoon cumin seeds
1 pinch asafoetida (hing)
1 tablespoon finely chopped garlic
1 teaspoon grated ginger
2 green chilies, slit
1 teaspoon coriander powder
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder
2 cups warm water
Salt to taste
Fresh coriander leaves for garnish
*This AI-generated recipe may contain inaccuracies.