Pahadi Chainsa Bhaat Recipe
Pahadi Chainsa Bhaat is a quintessential Uttarakhand dish made with urad dal. It is healthy and wholesome, a fitting ode to the region.
Servings: 2 adults
Calories: 276kcal
Equipment
- Mixer Grinder
- Heavy Bottom Kadhai
- Tadka Pan
Ingredients
- ⅓ Cup split urad (chilka urad)
- 1 tablespoon mustard oil
- ½ teaspoon mustard seeds (rai)
- ⅛ teaspoon hing (asafoetida)
- ¼ teaspoon turmeric powder
- ¼ teaspoon red chilli powder
- ¼ teaspoon coriander powder
- 1 teaspoon salt or to taste
- 3 Cup water
Ingredients For Paste
- 2 garlic cloves
- 2 green chilli
- 1 inch ginger
- 5 - 6 fresh coriander stalks
- 1 teaspoon coriander seeds (sabut dhaniya)
Ingredients For Tadka
- 1 tablespoon ghee
- 2 dried red chilies
- 1 tablespoon Jumboo (optional)
Ingredients For Garnish
- handful of fresh coriander leaves, chopped
Instructions
- Clean and wash urad thoroughly under running water until the water runs clear.
- Soak for 10 minutes and drain. Now air/sun dry it on a clean muslin cloth. No moisture should remain.
- Dry roast the dried urad in a pan over low heat, till it becomes slightly brown and a nutty/roasted aroma, is released.
- In a mortar and pestle make a coarse paste of garlic, ginger, green chilli, coriander seeds and stalks using ⅛ teaspoon of salt and water.
- In a heavy bottom kadhai, heat mustard oil. Add asafoetida and mustard seeds.
- Once seeds start spluttering, add fresh paste and fry for 1 – 2 minutes.
- Next, add urad powder, stir to combine, and fry for 2 – 3 minutes. Add water. Continuously stir to avoid lump formation.
- Bring the chainsa to boil while continuously stirring. Now reduce the heat, add salt, turmeric, chilli and coriander powder.
- Now let chainsa simmer and cook over low heat till it is thick and creamy, and the dal is nicely cooked. This takes 20 minutes. At this stage, if you think its not creamy enough, add wheat flour slurry. And if it's too thick add little hot water.
- For tadka, Heat ghee in a small pan. Add dried red chillies and jumboo. Cook for 10 – 20 seconds. Pour this sizzling tadka over the Chainsa. Cover and let Chainsa sit for 5 minutes before serving.
- Add freshly chopped coriander and green chilli.
- Serve Pahadi Chainsa warm with bhaat (cooked rice), lai ki sabzi, and mooli ka thechua.
Video
Notes
Consistency: Chainsa is thick and creamy like dal makhani. Hence, even after slow cooking if you do not get that consistency add 1 tablespoon of wheat/rice flour mixed with ⅛ cup of water to it. Continuously stir to combine and let it simmer until thick.
If you feel it's too thick after cooking, add a little hot water to achieve the desired consistency.
Nutrition
Calories: 276kcal | Carbohydrates: 27g | Protein: 10g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 19mg | Sodium: 1345mg | Potassium: 228mg | Fiber: 10g | Sugar: 4g | Vitamin A: 842IU | Vitamin C: 74mg | Calcium: 58mg | Iron: 4mg