Chaunsa dal recipe

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.

Course Main Course

Cuisine Uttarakhand (Pahadi / Garhwali Cuisine)

Keyword chaunsa dal recipe

Prep Time 10

Cook Time 1

Total Time 1 10

Servings people

Calories 234kcal

Author Puja

Equipment

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

Roast the urad dal slowly on low heat to avoid bitterness

Grind the dal coarsely, not into a fine powder

Always add hot water while cooking to prevent lumps

Stir frequently during slow cooking to avoid sticking

The dal thickens on resting, adjust consistency while reheating

Best enjoyed fresh, especially during winters

Nutrition