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Chainsoo Recipe
Utensil:
- Heavy-bottomed iron kadhai - Silbatta
Ingredients:
- 2 tablespoons Oil (mustard oil) - 6-8 Garlic cloves, minced (lahsun) - 1 teaspoon Cumin seeds (jeera) - 4-5 Black Peppercorns (kali mirch) - 2-3 Dry Red Chilies - A pinch of Asafoetida (heeng) - 1/2 teaspoon Coriander Powder (dhaniya Power) - 1/4 teaspoon Turmeric Powder (haldi Power) - 1/2 teaspoon Red Chili Powder - Salt to taste - 2 cups Water - 1/2 teaspoon Garam Masala - Chopped Coriander leaves for garnish (Hara dhaniya)
Instructions:
1. Preparation of Black Gram:
- Dry roast the black gram seeds in a kadhai over medium heat for 3-5 minutes until a pleasant aroma arises. Be careful not to overcook. - Grind the roasted seeds into a coarse powder using a Silbatta (stone grinder).
2. Cooking Process:
- Heat oil in the same kadhai over medium heat. Add minced garlic and sauté until lightly browned. - Add cumin seeds, black peppercorns, dry red chilies, and asafoetida. Stir fry for a few seconds until aromatic. - Quickly add the ground black gram powder and fry for 1-2 minutes. - Sprinkle turmeric powder, coriander powder, red chili powder, and salt. Mix well. - Pour in water and bring it to a boil. - Lower the heat, cover, and simmer for 20-30 minutes or until the dal becomes very soft and the mixture thickens. Stir occasionally to prevent sticking. - Sprinkle garam masala over the chainsoo before taking it off the heat.
3. Garnish and Serving:
- Garnish the chainsoo with chopped coriander leaves. - Serve hot with steamed rice.
Adjust the spice levels according to your preference and enjoy this hearty dish!