Chainsoo

• By Shruti Negi
• Garhwali Recipe

INTRODUCTION

Chainsoo is a preparation of Urad daal (black gram). Due to the high protein content of this daal it is said to be difficult to digest but that gets nullified by the roasting of the daal. In the far reaches of the Garhwal regions where electricity has not reached, this daal is probably still made the old way by grinding on a Silbatta, which resulted in the ground daal being damp. After the advent of the dry grinder it is possible to grind this daal without the addition of water and results in a much more flavorful version.

INGREDIENTS

1. Whole Kali Urad (Black Gram seeds) - 1 cup
2. Mustard Oil - 1/2 cup (can be substituted with refined oil if mustard is unavailable)
3. Garlic - 4 to 5 cloves (more if you are a garlic lover) bruised
4. Ginger – 1 inch piece reduced to a paste in a mortar and pestle
5. Cumin seeds - 1 tsp
6. Black peppercorns - 4 - 5
7. Red chilies whole - 4 to 5
8. Asafetida - a pinch
9. Dry coriander powder - 1/2 tsp
10. Turmeric powder - 1/4 tsp
11. Red chilies powder - 1/2 tsp
12. Water - 3 cups
13. Salt - 3 tsp or to taste
14. Garam masala-1/2 tsp
15. Amchur – to taste

METHOD

• Grind the Black Gram coarsely. Place an iron kadhai(Though an iron kadhai is preferred for this recipe because of the chemical input of cooking in it, any deep heavy utensil may be used instead) on a moderate flame.
• Heat the oil in the kadhai, splutters the Cumin. Roast the daal for a while till the aroma of roasted daal rises from the vessel, Add all the dry spice powders except the amchur.
• Add the salt, ginger and water. Bring the whole to a rolling boil.
• Cook till the daal becomes very soft. Lower the flame, and Simmer for 20-30 minutes. Add the bruised garlic about 2 minutes before you remove from the flame. Before removing from the flame, stir in the Garam masalla.
• Garnish with pure ghee and chopped coriander leaves. Serve with hot steamed rice.
• In our home we cook the Chainsoo in the Ghee itself, and do not add any later. We do however garnish with coriander.
• In a variation to the shorter process above the whole daal is roasted, then ground and stir-fried in the oil.