Chaunsa
Directions
- 1Dry roast the Black Urad Dal until it starts to brown.
- 2Let the roasted dal cool down.
- 3Grind the cooled dal into a coarse powder using a mixer.
- 4Prepare a paste with green chilies, ginger, garlic, coriander, and coriander seeds using a mortar and pestle or a mixer.
- 5Heat mustard oil in a pan.
- 6Add mustard seeds, cumin seeds, and dried red chilies to the hot oil.
- 7Add chopped onions and sauté until lightly browned.
- 8Add the prepared paste to the pan and cook for 2-3 minutes.
- 9Add turmeric powder and salt to taste, and mix well.
- 10Add the urad dal powder and whole wheat flour to the pan.
- 11Fry for another 2-3 minutes until well combined and fragrant.
- 12Pour hot water into the mixture and stir.
- 13Cover the pan with a lid and let it simmer for 7-8 minutes.
- 14Finally, add ghee and a tempering of red chili to the dal.
- 15Serve the Chaunsa hot with rice.
Ingredients
- Black Urad Dal
- Green chilies
- Ginger
- Garlic
- Coriander
- Coriander seeds
- Mustard oil
- Mustard seeds
- Cumin seeds
- Dried red chilies
- Onion
- Turmeric powder
- Salt
- Whole wheat flour
- Hot water
- Ghee
Equipment
PanBlenderMortar and pestleWooden spoonLid
Tips
- For the paste, you can use a mixer if you don't have a mortar and pestle, but keep it chunky for better texture.
- The detailed recipe is available in the comments section.
- This dish is a winter must-have.