Entree: India – Himachal & Uttarakhand Hills – चैनसू ➤ Chainsoo (Roasted and mashed spiced black-gram lentil stew from the Himalayan hills)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr

Additional 3 hrs

Total 4 hrs 30 min

Ingredients

- 1 1/2 cups (300 g) whole black gram (urad dal), rinsed and drained
- 4 cups (950 ml) water for cooking (plus more for soaking)
- 2 tbsp (30 ml) mustard oil or vegetable oil
- 1 medium (6 oz /170 g) onion, finely chopped
- 2 cloves (6 g) garlic, minced
- 1 inch (10 g) fresh ginger, grated
- 2 dried red chilies, broken
- 1 tsp (5 g) turmeric powder
- 1 tsp (5 g) Kashmiri red chili powder or to taste
- 1 tsp (5 g) coriander powder
- 1/2 tsp (2 g) cumin seeds
- 1/4 tsp (0.5 g) asafoetida (hing)
- 1-1/2 tsp (9 g) salt, adjust to taste
- 2 tbsp (10 g) chopped fresh cilantro for garnish
- 1 tbsp (15 ml) ghee or butter — optional, for finishing

Instructions

1. Dry-roast the rinsed whole black gram in a heavy skillet over medium heat, stirring frequently, until the lentils darken slightly and become aromatic, about 6–8 minutes. This step develops the characteristic roasted flavor of Chainsoo.
2. Transfer the roasted dal to a bowl, cover with warm water, and soak 2–3 hours (or overnight for faster cooking).
3. Drain the soaked dal, place in a pressure cooker or heavy pot with 4 cups (950 ml) water and 1/2 tsp (2.5 g) salt. Cook until very soft: in a pressure cooker, 4–5 whistles; in a pot, simmer 45–60 minutes until tender, adding water if needed.
4. Once cooked, drain excess water (reserve some cooking liquid). Mash the dal coarsely with a potato masher or pulse briefly in a blender/food processor to a chunky, almost paste-like consistency. Return to the pot.
5. Heat mustard oil in a skillet over medium heat until hot but not smoking. Add cumin seeds and dried red chilies; when seeds sputter, add asafoetida, chopped onion, garlic and ginger. Sauté until the onion is golden brown, 6–8 minutes.
6. Stir in turmeric, chili powder, and coriander powder and cook 1 minute to bloom the spices. Add this tempering to the mashed dal, mix thoroughly, and simmer gently for 8–12 minutes. Use reserved cooking liquid to loosen the consistency to a thick stew if necessary.
7. Adjust salt, finish with a knob of ghee or butter if desired, and garnish with chopped cilantro. Serve hot with steamed rice, roti, or local flatbread.