Uttarakhand Style Black Gram Chainsoo: A Heartwarming North Indian Delicacy
Introduction
Uttarakhand Style Black Gram Chainsoo is a rustic, high-protein vegetarian dish hailing from the northern hills of India. The dish combines the earthy flavors of roasted split toor dal (arhar dal) with a melange of aromatic spices, creating a warm, hearty meal that pairs perfectly with steamed rice and spicy baby potatoes. Ideal for lunch, this dish is not only flavorful but also packs a punch in terms of nutrition.
Whether you are looking for a traditional meal to make your weekday lunch special or seeking something unique to serve at your next family gathering, this Uttarakhand-style chainsoo offers a balance of textures and spices that will appeal to all palates.
Ingredients
| Ingredient | Quantity |
|---|---|
| Arhar dal (Split Toor Dal) | 1/2 cup |
| Coriander Powder (Dhania) | 1/2 teaspoon |
| Cumin Powder (Jeera) | 1/2 teaspoon |
| Red Chilli Powder | 1/2 teaspoon |
| Turmeric Powder (Haldi) | 1/4 teaspoon |
| Whole Black Peppercorns | 1/4 teaspoon |
| Sunflower Oil | 2 teaspoons |
| Water | 1-1/4 cups |
| Dry Red Chilli | 2 pieces |
| Salt | To taste |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 180 kcal |
| Protein | 9 g |
| Carbohydrates | 26 g |
| Fat | 7 g |
| Fiber | 4 g |
| Sodium | 350 mg |
Preparation Time: 15 minutes
Cooking Time: 40 minutes
Total Time: 55 minutes
Servings: 4
Cuisine: North Indian
Course: Lunch
Diet: High Protein Vegetarian
Step-by-Step Instructions
1. Roasting the Dal:
Start by placing a heavy-bottomed kadhai (Indian wok) on the stovetop. Heat it over medium heat and dry roast the split toor dal for a few minutes. As the dal roasts, you will begin to notice its aroma becoming more pronounced. This roasting process enhances the flavor of the dal and is a crucial step in this recipe.
Once the dal is roasted, remove it from the heat and set it aside to cool completely. Once cooled, grind it into a fine powder using a dry grinder or a food processor. This ground dal will form the base of the dish, giving it its signature texture and taste.
2. Tempering the Spices:
In the same kadhai, heat the sunflower oil over medium heat. Once the oil is hot, add the dry red chillies and black peppercorns. Let them splutter for a few seconds to release their flavors into the oil.
Next, add the powdered spices: coriander powder, cumin powder, red chilli powder, and turmeric powder. Stir the spices well, ensuring they blend with the oil. Add about 2 tablespoons of water to prevent the spices from burning and stir for about a minute. This step will help the spices bloom and infuse their aroma into the oil.
3. Cooking the Chainsoo:
Add the ground dal powder to the kadhai and mix it thoroughly with the tempered spices. Stir continuously to ensure the dal is evenly coated with the spice mixture. This is when the flavors begin to meld together, creating the unique base for your chainsoo.
Now, gradually add water to the mixture, stirring constantly to avoid any lumps. The consistency should be thick but pourable. Once the water is incorporated, let the mixture simmer over low to medium heat for 20-30 minutes, stirring occasionally. As it cooks, the dal will absorb the spices, and the dish will thicken to a creamy consistency.
4. Final Touches:
Once the dal has cooked and thickened, taste and adjust the seasoning by adding salt if necessary. At this point, the black gram chainsoo should be rich, creamy, and well-spiced.
5. Serving:
Turn off the heat and transfer the Uttarakhand Style Black Gram Chainsoo to a serving bowl. Serve it hot with steamed rice and spicy baby potatoes for a wholesome meal. This dish is perfect for a filling and satisfying lunch.
Tips for the Perfect Chainsoo
- Roast the Dal Properly: The key to this dish lies in the roasting of the toor dal. Don’t rush this step as the dalโs aroma enhances the flavor profile of the dish.
- Water Adjustment: Depending on the consistency you prefer, you can adjust the amount of water. For a thicker texture, use less water; for a more soupy consistency, add a little more water.
- Spice Variations: If you like your food spicier, you can add an extra dry red chilli or increase the amount of red chilli powder. Adjust the spices according to your taste preference.
Pairing Suggestions
- Steamed Rice: The classic accompaniment for any dal-based dish, the mildness of steamed rice helps balance the spiciness and richness of the black gram chainsoo.
- Spicy Baby Potatoes: These tender potatoes, cooked with a mix of spices, add a lovely contrast in flavor and texture to the meal. You can easily make them by sautรฉing boiled baby potatoes with cumin, red chilli, and garam masala.
Conclusion
Uttarakhand Style Black Gram Chainsoo is a comforting, high-protein vegetarian dish that brings the authentic flavors of the Indian hills to your dining table. Simple yet flavorful, itโs perfect for a hearty weekday lunch when paired with steamed rice and spicy baby potatoes. The unique preparation method of roasting and grinding the dal gives this dish its distinctive taste, making it a must-try for those looking to explore North Indian regional cuisines. Whether you’re a seasoned cook or a beginner, this recipe is sure to become a staple in your kitchen.
Enjoy the flavors of Uttarakhand in every bite!
