Garhwali Recipes - Chainsoo

Chainsoo

Chainsoo is prepared by using black gram daal. Normally due to the high protein content in this daal it is difficult to digest. However it is said  that the bad effect  gets nullified by roasting. Similar preparation with slight variation is made out of black bhat (a varity of soyabeen), but in that case it is called bhatwani.  

Ingredients

Black Gram seeds(Kali Urd whole) - 1 cup

Oil - 1/2 cup ( preferably mustard oil)

Garlic - 4 to 5 cloves

Cummin seeds  - 1 tsp

Black pepper - 4 nos.

Red chillies whole - 4 to 5

Asafoetida -  a pinch

Dry coriander powder - 1/2 tsp

Turmeric powder -  1/4 tsp

Red chillies powder - 1/2 tsp

Water - 3 cups

Salt - 3 tsp or to taste

garam masala-1/2 tsp

Method

1.  Place an iron frying pan (kadhai) on a moderate flame. Put Sabut Urad (black gram) in it and roast it without oil for about 3 to 5 minutes or till the pleasant aroma of roasted seeds comes. Do not over cook it. Take off the flame.  Grind the roasted seeds into a coarse powder.

2. Heat oil in the Kadahi and add garlic cloves.When the garlic turns lightl brown, add cumin seeds, red    chillies,black pepper, and heeng (asafoetida)

3.  Immediately add the daal powder and fry it for 1-2  minute or so. Add  turmeric powder, dry coriander  powder, red chillies powder, salt and water. Bring it to boil.

4.  Cover and Cook till the daal  becomes very soft.  Simmer for  20-30 minutes. Before taking off the  heat, sprinkle garam masala over chainsoo.

Garnish with pure ghee and chopped coriander leaves. Serve with hot steamed rice.

Garhwali Recipes - Til ki Chutney

This chutney is mainly prepared during winters and is yummy with Tor ki daal n' Bhaat or with Gahat ke paranthe. It can also be used as a dip for various snacks.

Ingredients

Til (sesame seeds)- 3-4 tbsp

Corriander leaves- 1 bunch

Garlic cloves- 3-4 nos.

Green chillies- 2-3 nos.

Yoghurt or Lemon Juice- 3-4 tbsp

Salt to taste

sugar 1/2 tsp (optional)

Method

1.  Dry Roast  Til seeds in a pan on a moderate flame for 4-5 minutes. Take care not to overdo it.

2. Grind Til seeds with corriander leaves, garlic cloves and green chillies. Add lemon juice or yoghurt and grind to a fine paste.

3.   Adjust  salt and sugar.