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Pahadi Chaunsa Dal गढ़वाली चौंसा दाल Uttarakhand famous Chainsoo Dal Chawal

Pahadi Chaunsa Dal गढ़वाली चौंसा दाल Uttarakhand famous Chainsoo Dal Chawal

Name: Pahadi Chaunsa Dal गढ़वाली चौंसा दाल Uttarakhand famous Chainsoo Dal Chawal
Prep time: 10 min
Cook time: PT25-30M
Total time: PT35-40M
Yield: 2-4
Cuisine: Indian
Ingredients: Dry Red Chillies; Radish; white sesame seeds; whole urad dal

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Fresh air of the hills, simple food and peace of mind. Perfect combination isn't it? Just like the famous Uttarakhand/ Garhwali Black Urad Chaunsa or Chainsoo Dal with rice. After all, Dal-Chawal is the best combo, right?

Prep Time: 10 minutes Cook Time: 25-30 minutes

Total Time 35-40 minutes

Servings: 2-4

Cuisine: Indian

Pahadi Chaunsa Dal गढ़वाली चौंसा दाल Uttarakhand famous Chainsoo Dal Chawal Recipe - Ranveer Brar

Ingredients

For Washing & Roasting Dal

500 gms Whole urad dal (washed), साबुत उड़द दाल

1 tbsp Ghee, घी

For Cooking Dal

2-3 ltr. Water, पानी

Roasted dal, powdered, भुनी हुई दाल

For Paste

1 ½ inch Ginger (peeled & sliced), अदरक

7-8 no. Garlic cloves, लहसुन

4-5 no. Green chillies (roughly chopped), हरी मिर्च

¾ cup fresh Coriander leaves (roughly torn), धनिया पत्ता

For Roasting Cumin & Sesame

1 heaped tbsp Cumin seeds, जीरा

2 heaped tbsp White sesame seeds, सफेद तिल

Salt to taste, नमक स्वादअनुसार

For Chutney

Salt to taste, नमक स्वादअनुसार

Prepared paste, तैयार की हुई पेस्ट

1 medium Radish (peeled & chopped), मूली

Prepared paste, तैयार की हुई पेस्ट

Roasted cumin & sesame, powdered, भुना हुआ जीरा और तिल

1 tsp Lemon juice, नींबू का रस

For Chaunsa Dal

2-3 heaped tbsp Oil, तेल

1 tsp Cumin seeds (optional), जीरा

7-8 no. Garlic cloves (chopped), लहसुन

8 no. dry Red chillies (roughly chopped), सूखी लाल मिर्च

½ inch Ginger (peeled & finely chopped), अदरक

1 tbsp Tender Coriander stems (inely chopped), धनिये के डंठल

A pinch of Asafoetida, हींग

Little water, पानी

Cooked dal, पकी हुई दाल

Salt to taste, नमक स्वादअनुसार

1 heaped tbsp dry Mango powder, आमचूर पाउडर

1 tbsp Ghee, घी

For Garnish

Coriander sprig, धनिया पत्ता

Process

For Washing & Roasting Dal

In a bowl, add whole urad dal, water as required and rinse it thoroughly.
Transfer it to a kadai or handi and dry roast the dal for 15-20 minutes on low flames.
Add ghee and roast it for another 4-5 minutes.
Transfer the dal into a tray and leave it aside to cool down at room temperature.
Add dal to a mixer grinder jar and grind it coarsely.
Keep it aside for further use.

For Cooking Dal

In a handi, add water, roasted dal, cover it with a lid and let it cook for 30-35 minutes until cooked well on medium flames.
Keep it aside for further use.

For Paste

In a bowl, add ginger, garlic cloves, green chillies and fresh coriander leaves.
Transfer it to a mixer grinder jar and grind it into a smooth paste.
Keep it aside for further use.

For Roasted Cumin & Sesame

In a pan, add cumin seeds, white sesame seeds, salt to taste and dry roast them for a while until golden in colour.
Transfer it to a mixer grinder jar and grind it into a fine powder.
Keep it aside for further use.

For Chutney

In a bowl, add salt to taste, prepared paste, radish, prepared paste, roasted cumin & sesame powder, lemon juice and give it a good mix.
Keep it aside for further use.

For Chaunsa Dal

In a handi, add oil, once it’s hot, add cumin seeds, garlic, dry red chillies, ginger, tender coriander stems, a pinch of asafoetida and cook it for a minute.
Add little water, cooked dal, salt to taste and simmer it for 10-12 minutes on low flames.
Finish it with dry mango powder, ghee and give it a quick boil.
Transfer the dal to a serving bowl and garnish it with coriander sprig.
Serve hot with steam rice.