I am from Uttarakhand, a beautiful state in India. And as I grew up around the Pahads (hills), I am very overwhelmed by the culture and mainly cuisine of my Uttarakhand.
So, today also, in this blog I am going to share this traditional recipe of Uttarakhand with you.
well, if you are from Uttarakhand or very found off with the Cuisine, you were for sure familiar with this delicacy. But if you don’t know even a bit about this delicious dish or if you haven’t heard this name, let me drive you through some feature to the recipe.
Basically, Chainsoo is a savory dal made of the Black gram, enriched with protein and other nutrients. In Uttarakhand, it is made normally as it keeps the body warm in the cold and harsh weather.
Today I carved for a different and delicious dish, then I thought let’s make a traditional dish– Chainsoo. Chainsoo is best to savor with stem rice or rotis (tortillas), by the way, I prefer stem rice.
Its main pro is that it doesn’t need any extra ingredients. You only need
- Oil/ Butter
- 1 cup Black gram
- 2 Onions
- 2 Tomatoes
- Spices (salt, red chili, coriander powder, Cumin seeds).
- Coriander leaves (finely chopped)
You just have to grind the black gram. Traditionally in Uttarakhand, a Pahadi grinder, Silbatta (Rock slate) is used to Grind the Black gram. However, you can use a Grinder/ Blender to grind the Black gram.
Take kadai, pan or what ever you are suitable on, warm the oil or butter in the low flame.
Add cumin seeds and let them change their colour in the low heat, then add garlic and saute them.
Add nicely sliced onions and saute them in the low heat till they change their colour to the inspiring golden brown.
Add tomatoes and the Black gram (Powder), you have grinded, and saute it. After 2-3 minutes Add salt, red chili, coriander powder, and turmeric powder as per taste and saute it.
You have to saute it for around 10-15 minutes until the nice fragrance of black gram will not come.
Once it will become brownish in colour and start giving the fragrance of black gram, Pour 2 cup water in it. And leave for 5-10 minutes.
Add finely chopped coriander leaves. And serve it.
Serve with steam rice and curd or raita.