In the rugged, misty slopes of Uttarakhand, where every breeze sings the ancient lore of the mountains, there is a dish known as Chainsoo. It is made from humble black gram—roasted until its spirit is awakened, releasing a deep, smoky aroma that fills the heart and hearth. The original Hearthkeeper discovered that by roasting these lentils over an open flame, their hidden essence was unlocked, transforming them into a dish that warms both body and soul. Passed down through generations, Chainsoo is more than a recipe; it is an offering, a communion with the earth.
The Hearthkeeper’s Guide to Chainsoo
Gathering Ingredients:
- Black Gram (Urad Dal): 1 cup, soaked overnight in cool mountain water
- Ghee or Mustard Oil: 2 tablespoons
- Cumin Seeds: 1 teaspoon
- Ginger: 1 teaspoon, finely chopped or grated
- Garlic: 3–4 cloves, finely chopped
- Green Chilies: 1–2, slit (optional, adjust to taste)
- Turmeric Powder: 1/2 teaspoon
- Coriander Powder: 1 teaspoon
- Asafoetida (Hing): A pinch
- Salt: To taste
- Optional: Red Chili Powder (1/2 teaspoon) and/or Garam Masala (1/2 teaspoon) for added warmth
- Fresh Cilantro: A handful, chopped, for garnish
Method:
The Roasting Ritual:
Drain the soaked black gram and spread it in a heavy, dry pan over medium heat. Roast the lentils until they turn a deep, aromatic brown, stirring continuously. This process not only deepens the flavour but awakens the ancient spirit within the beans. Once roasted, allow them to cool and then coarsely grind them in a mortar and pestle or spice grinder—imagine you’re releasing secrets whispered by the mountain winds.
The Flavour Awakening:
In a rustic pot, heat the ghee (or mustard oil) until it shimmers with promise. Add the cumin seeds and let them crackle, then introduce the chopped ginger, garlic, and green chilies. Sauté until the garlic softens to a gentle golden hue. Sprinkle in the turmeric, coriander powder, and a pinch of asafoetida, stirring until the spices meld into a fragrant paste.
The Uniting of Elements:
Stir in the ground black gram, ensuring every particle is enveloped in the spiced oil. Pour in 2–3 cups of water (adjust to achieve a thick, hearty consistency) and bring the mixture to a gentle simmer. Season with salt, and let the dal cook slowly over low heat for about 20–25 minutes, allowing the flavours to harmonize and the smoky essence to infuse the dish.
The Final Touch:
Once the Chainsoo has reached a rich, velvety consistency, stir in the chopped cilantro. For an extra burst of flavour, add a pinch of red chili powder or a sprinkle of garam masala. Allow the dish to simmer for another 5 minutes, then remove from heat.
To Serve:
Ladle the Chainsoo into earthen bowls and serve it piping hot alongside rustic flatbreads or steamed rice. Each spoonful is a tribute to the ancient hills—a whispered memory of fire, earth, and time-honoured tradition.
The Hearthkeeper’s Secret
“In every batch of Chainsoo, the roasted black gram unlocks the mountain’s spirit. Stir slowly, as if mixing in ancient prayers, for each pinch of salt and drop of ghee is an offering to the earth. Let this dal remind you that even the humblest bean, when nurtured by fire and care, transforms into a feast for both body and soul.”
May this Chainsoo bring warmth to your hearth and a taste of Uttarakhand’s timeless spirit to your table. Enjoy, and may the ancient whispers guide your every bite.
