Chainsoo/Chaisu Bhaat - Uttarakhand Special Pahadi Daal

Name: Chainsoo/Chaisu Bhaat - Uttarakhand Special Pahadi Daal
Total time: 1800 s
Yield: 4-5 servings
Cuisine: Indian
Ingredients: 200 gm Sabut or Chilka Urad Daal/Split Black Gram; 2 tbsp Mustard oil; 1/2 tsp Cumin seeds; 1/2 tsp Black Mustard seeds; 1 inch piece grated Ginger; 3-4 chopped Garlic; 1 medium sized finely chopped Onion; 1 tsp Red chilli powder; 1 tsp Coriander powder; 1/4 tsp Turmeric powder; 1 tsp Salt; 1 tbsp Ghee; 2 Dry red chillies

ZMA @zesty5

#NW
#cookpadindia
#SabutUrad
#everydaycooking
Chainsoo or Chaisu Bhaat is a Winter special delicacy of Uttarakhand. It's a perfect choice for meals on any given day. This Pahadi Daal is bursting with umpteen flavours and texture that it is difficult to resist. You would fall in love with this creamy, velvety and super luscious Daal.
Traditionally it is made with Whole Black Gram or Sabut Urad Daal. It can also be made with Chilka Urad Daal. It's absolutely easy and effortlessly done without any hassles. Actually the making process of this is a bit unique too as the people living in the mountaineous regions make it a so very easy to do dish. They roast the Daal first until fragrant and light brown. And then grind it to a coarse powder thereby making the process so very easy. And the best part is that it reduces the cooking time to almost half. That's the beauty of this dish. It is rich and flavourful yet so very filling and wholesome.

There is no need of tempering this unique Daal but to make it more flavourful and aromatic, a simple tempering of dry Red Chillies and a little of Red Chilli powder takes it although to an another level. You can skip the tempering and just serve it with a generous dollop of Ghee on top. That's it. All said and done. Now let's get going with the recipe right away.

Enjoy Cooking with Zeen!

ZMA @zesty5

Enjoy Cooking with Zeen!

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Ingredients

25-30 minutes

4-5 servings

200 gmSabut or Chilka Urad Daal/Split Black Gram
2 tbspMustard oil
1/2 tspCumin seeds
1/2 tspBlack Mustard seeds
1 inchpiece grated Ginger
3-4chopped Garlic
1medium sized finely chopped Onion
1 tspRed chilli powder
1 tspCoriander powder
1/4 tspTurmeric powder
1 tspSalt
For the tempering -
1 tbspGhee
2Dry red chillies

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Steps

25-30 minutes

1

Dry roast urad dal in a pan until aromatic and golden.
2

Cool and grind the dal into a coarse powder.
3

Heat mustard oil in a pan, add cumin and black mustard seeds and let them splutter.
4

Add grated ginger, garlic and chopped onion. Saute until onion gets golden brown and crisp.
5

Add the dal powder, red chilli powder, roasted coriander and turmeric powders. Saute for 2 minutes.
6

Add salt and water. Stir well to avoid lumps.
7

Simmer on low heat for 15-18 minutes, stirring occasionally.
8

For the tempering, heat ghee in a small pan. Add dry red chillies. Fry for a few seconds until fragrant. And quickly wrap it up with half a teaspoon of red chilli powder. That's it.
9

Pour the tempering over the cooked dal mixture and mix well. Uttarakhand special pahadi delicacy is all ready to be served and relished.
10

Serve hot with a steaming plate of boiled Rice. Enjoy!

Tips

Adjust the spice level by adding more or less Red Chilli powder according to your taste.

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ZMA @zesty5

on September 04, 2025 04:46

Homemaker by choice and a passionate cook by heart. An aspiring cook who actually never knew anything about Cooking until i became a mother myself.With Motherhood came the responsibilities as well and this was the turning point in my life.I started to learn the ABC's of cooking, taking help from my mother and my MIL. And time just flew. I spread my wings higher and higher. With my love for excellence and innovation, i stepped into a world of homecooks with my exposure to Cookpad one fine day on the social media. And there was no looking back since then and i have not only shared recipes here on this wonderful platform but also have made some lovely friends as well. Today iam successful because of my hard work, dedication and loads of good wishes of my family and my kids in particular.