Chainsoo
An authentic vegetarian recipe from Uttarakhand, India
Cook Time
40 mins
Servings
4 servings
Difficulty
MediumCategory
VegetarianIngredients
For 4 servings
250g Black urad dal (whole black lentils)
1large Onion
2medium Tomatoes
5piece Garlic cloves
1inch Ginger
2piece Green chillies
1tsp Cumin seeds
0.5tsp Turmeric powder
1tsp Coriander powder
0.75tsp Red chilli powder
0.5tsp Garam masala
3tbsp Mustard oil
1.5tsp Salt
400ml Water
2tbsp Fresh coriander leaves
15 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
Wash the black urad dal thoroughly. Dry roast the dal in a heavy pan over medium heat for 6–8 minutes, stirring constantly, until it turns fragrant and slightly darker. This dry roasting is the defining step of chainsoo.
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Allow the roasted dal to cool completely, then grind it coarsely in a grinder — it should have a rough, grainy texture, not a fine powder.
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Heat mustard oil in a heavy-bottomed pan over medium-high heat until it smokes lightly, then reduce to medium.
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Add cumin seeds and let them splutter. Add finely chopped onion and sauté until golden brown, about 6–7 minutes.
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Add minced garlic, grated ginger, and slit green chillies. Cook for 2 minutes.
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Add chopped tomatoes and cook until they break down completely, about 5–6 minutes.
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Add turmeric powder, coriander powder, and red chilli powder. Stir and cook for 2 minutes.
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Add the coarsely ground roasted dal to the pan. Stir well to mix with the masala.
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Add 400 ml water and salt. Stir to combine. Bring to a boil.
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Reduce heat to low, cover, and cook for 15–20 minutes, stirring occasionally, until the dal is cooked through and the mixture has a thick, porridge-like consistency.
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Add garam masala and stir. Cook for 2 more minutes.
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Garnish with fresh coriander leaves and serve hot with mandua (finger millet) roti or steamed rice.
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Chef's Tips
Dry roasting the urad dal before grinding is the essential step that gives chainsoo its distinctive nutty, smoky flavour — this cannot be skipped or substituted.
The dal should be ground coarsely, not finely — the rough texture is characteristic of chainsoo.
Mustard oil is traditional in Uttarakhand cooking and adds a pungent depth that complements the roasted dal.
Chainsoo is a high-protein, warming dish traditionally eaten in the cold Himalayan winters — it pairs best with mandua ki roti.
About This Dish
Chainsoo is a traditional vegetarian dish from Uttarakhand, India. This authentic recipe provides exact measurements for cooking 4 servings.
- Dry roasting the urad dal before grinding is the essential step that gives chainsoo its distinctive nutty, smoky flavour — this cannot be skipped or substituted. - The dal should be ground coarsely, not finely — the rough texture is characteristic of chainsoo. - Mustard oil is traditional in Uttarakhand cooking and adds a pungent depth that complements the roasted dal. - Chainsoo is a high-protein, warming dish traditionally eaten in the cold Himalayan winters — it pairs best with mandua ki roti.
Category
Vegetarian
Cook Time
40 mins
Servings
4 servings
Difficulty
Medium