Pahdi Chaisun Dal: The winter season has started and the risk of infectious diseases also increases in this season. Many things are consumed to keep the body warm in winter. Today, in a healthy diet, we are giving you information about the famous dal Chainsu dal of Uttarakhand, which not only keeps the body warm but also boosts your immunity. Making this Garhwali dal is as easy as making the test. Chainsu dal originates from the hilly regions of Uttarakhand and Himachal Pradesh in northern India, where it has been a staple food for generations.
Ingredients for making Chansu Dal
Special ingredients are required to make dal here.
1- Black urad dal – To make dal here, this is the first thing required. It especially contains all the nutrients, folic acid and it is also a good source of iron. Its taste is different from white urad dal. You can also use whole black urad dal, but I found that pieces of urad dal roast better and grind better.
2-Ginger and garlic – It is very important to use freshly ground garlic and ginger to flavor the dal. Garlic is optional and you can leave it out. But it is important to use ginger in this dish.
3-Spices – Black pepper, coriander and cumin are its base and you can use more or less black pepper as per your choice. Black mustard seeds are also necessary along with dry red chillies. Asafoetida is another main spice used here.
4-Flour – To thicken the dal, a small amount of wheat flour is added to it. If you want to keep it gluten-free, you can skip the use of flour.
5-Mustard oil – This dal is prepared in mustard oil which gives it an aromatic flavour.
Learn how to make it
- Dry roast black urad dal. Keep in mind that the lentils have to be roasted on medium flame only so that the lentils do not burn.
- Let the roast cool and then grind it without adding water.
- See the picture given above to understand the texture of ground dal. Dal should not be completely powdered. It should be coarsely ground.
- In a motor pestle, add some fresh ginger, garlic, black pepper and a little salt and grind it.
- Heat mustard oil in a heavy bottom pan and add dry red chillies and mustard seeds. Let it fry for a few seconds.
- After this, add crushed garlic, ginger and black pepper and cook for 1 minute. Add asafoetida in it and mix.
- Add ground lentils to it and cook for a minute or two. Do not add water at this time and keep the flame medium low.
- Add flour and mix quickly. Add enough water and stir it. Add some turmeric powder, cumin powder and coriander powder to it. Mix it well and let it cook for 5 minutes.
- Taste the salt and if it seems too thick then add some more water. Serve Chansu Dal hot with rice and radish leaves curry.
Comments are closed.