Chaunsa dal recipe is a traditional, protein-rich dish from the Garhwal region of Uttarakhand.
Also known as chainsoo dal or pahadi dal, this winter special recipe is loved for its warmth, smoky flavour, and deep earthy taste.
Made with roasted whole urad dal and slow cooked to perfection, this uttarakhand dal recipe is simple, nourishing, and very different from everyday dals we eat. (step-by-step-recipe-video)
About Chaunsa Dal Recipe:
I always thought whole urad dal is used only for dal makhani. That is the only way I had cooked it for years.
But once I tasted chaunsa dal at a pahadi friend’s home, my thinking completely changed.
The same dal, but such a different flavour, texture, and warmth. It felt earthy, smoky, and deeply comforting, especially perfect for winters.
Chaunsa dal is a staple in Himalayan cuisine, especially during cold winters.
Unlike regular dals, the urad dal is first roasted, then ground, and slow cooked.
This process gives chaunsa dal its signature smoky aroma and thick texture.
Because it is made with whole urad dal, it is naturally a protein rich dal and keeps you full for a long time.
This is the kind of dal that does not need many spices. Its flavour comes from technique, patience, and a traditional tadka.
Slow cooking allows the dal to release its natural starches and develop a deep, earthy flavour.
This is what gives chaunsa dal its thick, almost sabzi-like texture that is loved in pahadi homes.
If you enjoy simple regional recipes and comforting winter food, I would really encourage you to try chaunsa dal at least once.
It is one of those dishes that shows how the same ingredient can tell a completely different story.
Serving Suggestion for Chaunsa Dal:
Chaunsa dal is best enjoyed hot and freshly cooked.
Traditionally, this pahadi dal is most commonly served with steamed rice, especially during winters. The warmth and thick texture make it very comforting.
In some homes, chaunsa dal is cooked thicker and enjoyed with plain roti as well, almost like a sabzi.
You can serve it the way you prefer, depending on the consistency and how it is made in your home.
Storage Suggestion for Chaunsa Dal:
Chaunsa dal tastes best when freshly made.
If you have leftovers, allow the dal to cool completely and store it in a clean, airtight container in the refrigerator.
It stays good for up to 2 days when refrigerated properly.
While reheating, warm it slowly and add a little hot water to adjust the consistency, as the dal thickens on resting.
Always use a clean spoon to avoid spoilage.
Pro Tips for Making Chaunsa Dal:
Roast the urad dal slowly on low heat. This step is important for the smoky flavour, but over roasting can make the dal bitter.
Grind the roasted dal to a coarse powder. A very fine grind can make the dal gluey, while a slightly coarse texture gives better body.
Cook the dal on low heat and stir often. Slow cooking helps the dal thicken naturally and prevents it from sticking at the bottom.
Do not rush the cooking process. Chaunsa dal needs time to develop its earthy taste.
Keep the spices minimal. This dal does not need heavy masalas. The flavour comes from the dal itself and the traditional tadka.
Adjust the consistency towards the end. Chaunsa dal thickens as it cools, so add hot water only if needed.
Why You Should Try This Pahadi Dal:
This pahadi dal is a traditional recipe from Uttarakhand that shows a very different way of cooking whole urad dal.
It is naturally protein rich and keeps you full for a long time, making it ideal for winter meals.
Unlike regular dals, this recipe relies more on roasting, slow cooking, and a simple tadka rather than heavy spices.
The result is a deep, earthy flavour that feels comforting and nourishing.
If you enjoy regional Indian food and like exploring traditional recipes, this pahadi dal is definitely worth trying at least once.
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Basic Ingredients Used to Make Chainsoo Dal Recipe:
This Uttarakhand special chaunsa dal is made with simple, traditional ingredients, where technique matters more than heavy spices. Each ingredient has a clear role in building the final flavour.
Whole urad dal: Whole urad dal is the base of chaunsa dal. Dry roasting and slow cooking gives the dal its signature earthy taste, thick texture, and makes it naturally protein rich and filling.
Mustard oil: Mustard oil adds depth and a strong, authentic pahadi flavour. It also balances the earthiness of the roasted dal and spices.
Mustard seeds: Mustard seeds crackle in hot oil and add a mild sharpness that enhances the overall taste of the dal.
Ginger and garlic: These ingredients add warmth and aroma, making the dal especially suitable for cold winter days.
Dry red chillies and green chillies: They provide gentle heat and balance without overpowering the natural flavour of the dal.
Coriander and cumin seeds: These spices add mild warmth, support digestion, and give the dal its traditional taste.
Wheat flour: A small amount of wheat flour helps bind the dal and improves its consistency, giving chaunsa dal its smooth yet hearty and rich texture.
Hing (asafoetida): Hing enhances the flavour and also helps make this heavy dal easier to digest.
Turmeric, Kashmiri red chilli powder, and coriander powder: These spices add colour, mild heat, and depth while keeping the flavours balanced and not too spicy.
Fresh coriander: Fresh coriander adds freshness and a light finish to the otherwise rustic and earthy dal.
Together, these basic ingredients create a comforting, traditional chaunsa dal that reflects the simplicity and warmth of Uttarakhand’s pahadi cuisine.
How to Make Chaunsa Dal Recipe:
Let us learn how to make Chaunsa Dal Recipe with my easy to follow step by step method.
You can download the below recipe card for easy reference.
Chaunsa dal recipe
Ingredients
- 3/4 cup whole urad dal 150 grams
- Water for washing
- 2 inch ginger
- 10 to 12 cloves garlic
- 2 to 3 green chilli
- 2 tsp coriander seeds
- 1 tsp cumin seeds
- 3 dry red chilli
- 1 tsp mustard seeds
- 1/2 tsp hing
- 1.5 tbsp wheat flour
- 4 tbsp mustard oil
- Salt to taste
- 1/4 tsp turmeric powder
- 1 tsp Kashmiri red chilli powder
- 2 tsp coriander powder
- Hot water as needed
- A handful fresh coriander chopped
Instructions
- Wash the whole urad dal thoroughly, then wipe it using a clean kitchen towel to remove excess moisture.
- Heat a cast-iron kadai or fry pan on low-medium heat and dry roast the dal until it becomes dry, lightly toasted, and fragrant.
- Transfer it to a plate and let it cool down completely. Once cooled, add the dal to a spice-grinding jar and grind it coarsely, do not make a fine powder.
- Now in a mortar and pestle, add ginger, garlic, green garlic, coriander seeds, cumin seeds, spicy whole red chillies and some salt. Pound everything together into a coarse paste.
- Now heat a cast-iron kadhai on high heat. Add mustard oil and let it heat until it just begins to smoke.
- Add mustard and let it splutter.
- Lower the flame add hing, and then immediately add the prepared coarse paste. Stir and cook until the raw aroma goes.
- Then add wheat flour to the kadai. Cook the flour on low heat, stirring continuously, until the raw smell completely goes.
- Add the prepared urad dal powder and mix well so that the dal gets coated nicely with the tempering. Cook it for a minute so the flavours absorb into the dal.
- Thend add salt to taste, turmeric powder, kashmiri chilli powdwer and coriander powder. Stir well.
- Now gradually add hot water while whisking continuously to avoid any lumps. Once lump-free, add more hot water to bring the dal to a slightly thin consistency.
- Bring the dal to a gentle simmer, cover, and cook on low flame for at least 40-45 minutes, stirring occasionally.
- Slow cooking allows the dal to release its natural starches and develop a deep, earthy flavour.
- Once cooked, the dal thickens nicely. You can adjust the consistency by adding hot water as needed.
- Taste and adjust salt, then garnish with chopped fresh coriander.
- Your rustic and comforting chaunsa dal is ready. Serve it hot with steamed rice or roti. This dal is also enjoyed thick, almost like a sabzi, with roti.
Notes
Nutrition
Frequently Asked Questions About this Uttarakhand Dal Recipe:
What is chaunsa dal also called?
Chaunsa dal is also known as chainsoo or pahadi dal. It is a traditional recipe from the Garhwal region of Uttarakhand.
Why is the urad dal roasted before cooking?
Roasting the urad dal gives chaunsa dal its signature smoky flavour and earthy taste. This step is essential for the authentic flavour.
Can I skip mustard oil?
Mustard oil gives the dal its traditional pahadi taste. If you cannot use it, you may replace it with ghee, but the flavour will be slightly different.
Why is wheat flour used in this recipe?
Wheat flour helps bind the dal and improves its texture. It also helps prevent lumps while cooking.
Why does chaunsa dal take so long to cook?
Chaunsa dal is slow cooked so that it releases its natural starches and develops a deep, earthy flavour. Cooking it faster will change the taste and texture.
Is chaunsa dal very spicy?
No. Chaunsa dal is mildly spiced. The focus is on earthy and smoky flavours rather than heat.
Can I make chaunsa dal in advance?
Yes. Chaunsa dal can be made in advance and stored in the refrigerator for up to 2 days. Reheat slowly and add hot water to adjust consistency.
Is chaunsa dal healthy?
Yes. Chaunsa dal is naturally protein rich and very filling, making it suitable for winter meals.
My Recommended Product:
For grinding roasted urad dal and spices to the right coarse texture, a good mixer grinder really helps.
I use a Bosch mixer grinder, and it handles tough ingredients like roasted dal and whole spices very smoothly. The motor is powerful, the jars are sturdy, and grinding is quick and even.
If you often make traditional recipes that require grinding dals and spices, a reliable mixer grinder like this makes the process much easier.
You can check the Mixer Grinder I use from my Amazon recommendation page linked below, where I share my trusted kitchen tools and accessories.
I only recommend products I’ve personally used or truly believe in for home cooking.
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Keep in mind that I link these companies and their products because of their quality and not because of the commission I receive from your purchases.
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