Pahadi Chaunsa Dal | Uttarakhand Special Chainsoo Dal Recipe | उत्तराखंड की चौंसा दाल | Sanjyot Keer

This Pahadi Chaunsa Dal is one of those dishes that feels like pure comfort in winter. Simple ingredients, deep flavour, and so soothing with hot rice. ✨
If you’re looking for a dal that’s different yet beautifully homely, I’d love for you to try this. And if you need the full written recipe, I’ve shared it down below.
Happy cooking! ❤️

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Written recipe - Chaunsa Dal
Prep time: 5-10 minutes
Cooking time: 1 hour
Serves: 4-5 people

Ingredients:
WHOLE URAD DAL | उड़द दाल 150 GRAMS / 3/4 CUP
WATER | पानी AS REQUIRED (for washing)
GINGER | अदरक 2 INCH
GREEN GARLIC | हरा लहसुन 10–12 NOS.
GREEN CHILLI | हरी मिर्च 2–3
CORIANDER SEEDS | धनिया के बीज 2 TSP
CUMIN SEEDS | जीरा 1 TSP
SPICY RED CHILLI | लाल मिर्च 2 NOS.
SALT | नमक A PINCH
WILD MUSTARD SEEDS | जाखिया 1 TSP
HING | हींग 1/2 TSP
WHEAT FLOUR | गेहूं का आटा 1.5 TBSP WHOLE URAD DAL | उड़द दाल 150 GRAMS / 3/4 CUP
MUSTARD OIL | सरसों का तेल 3–4 TBSP
SALT | नमक TO TASTE
TURMERIC POWDER | हल्दी पाउडर 1/4 TSP
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1 TSP
CORIANDER POWDER | धनिया पाउडर 1–2 TSP
HOT WATER | गरम पानी AS REQUIRED
FRESH CORIANDER | हरा धनिया A HANDFUL (CHOPPED)
Method:
Wash the whole urad dal thoroughly, then wipe it using a clean kitchen napkin to remove excess moisture.
Set a cast-iron tawa or fry pan on medium heat and dry roast the dal until it becomes fully dry, lightly toasted, and fragrant.
Transfer it to a bowl and allow it to cool completely. Once cooled, add the dal to a spice-grinding jar and grind it coarsely, do not make a fine powder. Your urad dal powder is ready.
In a mortar & pestle, add green garlic, ginger, green chillies, cumin seeds, coriander seeds, and spicy whole red chillies with some salt. Pound everything together into a coarse paste.
Set a cast-iron kadhai on high heat. Add mustard oil and let it heat until it just begins to smoke.
Add wild mustard and hing, then immediately add the prepared coarse paste. Stir and cook until the raw aroma goes away. You can use mustard seeds if wild mustard is not available.
Lower the flame and add wheat flour to the kadhai. Cook the flour on low heat, stirring continuously, until the raw smell completely disappears.
Add the prepared urad dal powder and mix well to coat it with the tempering. Cook it for a minute so the flavours absorb into the dal.
Thend add salt and powdered spices, stir well.
Now gradually add hot water while whisking continuously to avoid lumps. Once lump-free, add more hot water to bring the dal to a slightly thin consistency.
Bring the dal to a gentle simmer, cover, and cook on low flame for at least 45 minutes, stirring occasionally. Slow cooking helps the dal release its starches and develop its characteristic earthy flavour.
Once cooked, the dal will thicken beautifully. Adjust the consistency by adding hot water if needed.
Taste and adjust salt, then finish with chopped fresh coriander.
Your delicious, rustic and comforting Chaunsa Dal is ready. Serve hot with steamed rice or roti, this dal is also enjoyed thick like a sabzi with roti.

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Intro 0:00
Toasting & Grind Dal 1:14
Prep for Tadka 3:75
Tempering & Cooking Dal 4:41
Plating 9:36
Outro 10:38