Garhwali Urad Dal Chainsoo
A comforting and hearty mountain curry made from dry-roasted black gram dal ground into a coarse paste and tempered with regional spices. Slow-cooked in an iron skillet, it offers an earthy, nutty flavor profile perfect for cold days.
45min
Total Time
4
Servings
Garhwali
Cuisine
Recipe
1
Dry roast the whole black gram in a heavy-bottomed iron skillet over medium heat until fragrant and slightly browned.
2
Allow the roasted dal to cool completely, then coarsely grind it using a spice grinder.
3
Heat mustard oil in the skillet until smoking point, lower heat, and add jakhiya seeds and asafoetida.
4
Add crushed garlic, ginger, and green chillies, sautéing for a minute until aromatic.
5
Add chopped onions and sauté until translucent, then mix in tomatoes, turmeric, coriander powder, red chilli powder, and salt.
6
Cook until tomatoes soften and release oil around the edges.
7
Stir in the coarsely ground dal and wheat flour, roasting with the masala for 2 to 3 minutes.
8
Gradually pour in warm water while stirring constantly to prevent any lumps from forming.
9
Bring the curry to a boil, then reduce heat to low and simmer uncovered for 20 minutes until thick and rich.
10
Garnish with freshly chopped coriander leaves and serve piping hot with steamed white rice.
Ingredients
1 cup whole black gram (sabut urad dal)
2 tablespoons mustard oil
1 teaspoon jakhiya seeds (or cumin seeds)
1/2 teaspoon asafoetida (hing)
5 cloves garlic, crushed
1 inch ginger, finely chopped
2 green chillies, slit
1 large onion, finely chopped
1 large tomato, chopped
1/2 teaspoon turmeric powder
1 teaspoon coriander powder
1/2 teaspoon red chilli powder
1 tablespoon wheat flour
3.5 cups warm water
Salt to taste
2 tablespoons chopped fresh coriander leaves
*This AI-generated recipe may contain inaccuracies.