AI-generated image
Chainsoo
चैंसू: Garhwal's roasted black gram dal, ground coarse and cooked slow in an iron pot
Chainsoo comes from the Garhwal hills, where whole black urad is roasted in a dry pan until it smells like toasted bread, ground coarsely on a hand mill and cooked into a thick, smoky dal. It is a winter dish: heavy, warming and full of protein, eaten with plain rice or jhangora and a drizzle of ghee for anyone who isn't keeping it vegan. Village cooks make it in a lohe ki kadhai, the iron pan that turns it almost black. The texture should be grainy and spoonable, somewhere between a dal and a porridge. Chef's tip: roast the urad slowly over a medium-low heat; the moment it turns from golden to dark brown it tastes bitter, so keep stirring and pull it off early.
- Total time
- 65 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the dal
For the tempering
Method
0/7 doneStep 1: Put 7 oz whole black urad (sabut urad) in a dry heavy pan over a medium-low heat. Roast, stirring constantly, for 10–12 minutes until the seeds smell toasty and nutty and the inside of a split one is light golden. Don't let them blacken; over-roasting is the classic mistake and makes the dal bitter.
12 minStep 2: Spread the urad on a plate to cool for 10 minutes, then grind to a coarse powder, like rough semolina, in a spice grinder or mixer. A fine flour turns gluey.
12 minStep 3: Heat 2 tbsp mustard oil in an iron kadhai or heavy pot over a high heat until it just smokes, then lower to medium. Add 1 tsp cumin seeds, 2 dried red chillies and ¼ tsp gluten-free asafoetida (hing) and let them crackle for 15 seconds.
2 minStep 4: Add 6 garlic cloves and 1 tbsp fresh ginger and fry for a minute until the garlic turns pale gold. Stir in 2 tsp ground coriander, ½ tsp ground turmeric and 1 tsp red chilli powder for 20 seconds.
2 minStep 5: Add the ground urad and stir for 2 minutes so it toasts again in the oil and smells nutty. Now pour in 4 ¼ cups hot water a little at a time, whisking or stirring hard after each addition to break up lumps.
3 minStep 6: Add 1 tsp salt and bring to a gentle boil. Cover partly and simmer over a low heat for 25–30 minutes, stirring often and scraping the bottom, until the dal is thick, dark and creamy with a slightly grainy feel. Add a splash of hot water if it sets too firm.
30 minStep 7: Taste, adjust the salt, scatter over ⅓ oz fresh coriander and serve hot with rice.
Nutrition per serving
- Calories
- 260 kcal
- Protein
- 15 g
- Carbs
- 30 g
- Fat
- 8 g
- Fibre
- 10 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does chainsoo take?
- About 65 minutes in total: 15 minutes to prepare and 50 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of cumin seeds?
- Ground cumin, three quarters of the amount (add it with the other ground spices, not to hot oil first).
- What can I use instead of gluten-free asafoetida (hing)?
- A pinch each of garlic powder and onion powder (asafoetida stands in for onion and garlic).
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Sayur lodeh
Sayur lodeh is everyday cooking in Central Java, made in big pots in Solo and Semarang kitchens and ladled over rice, with lontong rice cakes at Lebaran, or alongside opor and sambal goreng on festive tables. It's soupy rather than thick: a fragrant broth of coconut milk, galangal, lemongrass and lime leaf that carries chunks of aubergine, long beans, chayote and sweetcorn, plus tempeh and tofu to make it a meal. The flavour is mellow and slightly sweet, so the heat comes from sambal on the side. Chef's tip: keep the pot at a gentle simmer once the coconut milk goes in and stir now and then — a rolling boil splits the coconut milk into oily curds.
Masala khakhra
Khakhra are thin chapaties roasted slowly on a griddle until they turn crisp, like a cracker. This masala version adds gram flour, fresh fenugreek, turmeric and chilli to the wheat dough. They are a light Gujarati breakfast or tea-time snack, and lovely with pickle, chutney or a smear of butter. You can also make them in a roti maker.
Potato chakri
Potato chakri are crisp, light spirals made with rice flour and boiled potato, flavoured with ginger, chilli, lemon, sesame and coriander. The potato makes them extra tender-crisp. They keep for about 3 weeks in an air-tight container, so make them ahead for Diwali or guests.