Summary: Traditional and Nutritious Charushan Dal Recipe of Uttarakhand
Chauusa dal is the traditional and nutritious recipe of Uttarakhand, which is made from many pulses and desi spices. It is wonderful in taste and beneficial for health.
Chaunsa Dal Recipe: Today we have brought for you a wonderful recipe of Uttarakhand, which you will become crazy after tasting it once. Yes, we are talking about all -round lentils! From the hills of Uttarakhand directly from the hills of Uttarakhand, this lentil is not only delicious but is also considered very good for health. A mixture of different types of pulses and the taste of traditional spices gives it a special identity.
If you want to try something new and nutritious, then the recipe of this Chauusha Dal is perfect for you. It is very easy to make and the materials used in it will be easily found at your home or nearby shop. So let’s start this fun process of making all -round lentils without any delay!
- Pulses:
- 1/4 cup Moong dal Washed
- 1/4 cup Red Lentil Washed
- 1/4 cup Urad dal Washed
- 1/4 cup Chickpea lentil Washed
- 1/4 cup Arhar/tuvar dal Washed
- Water Lentils as required to cook and cook
- 2-3 Lamps Oil/ghee
- 1 Spoon Cumin
- 1/4 Spoon Asafoetida
- 1-2 Bay leaf
- 2-3 Dry red chili
- 1 Inch piece Ginger finely chopped
- 4-5 Bodies Garlic Finely chopped
- 1 Medium -sized Onion finely chopped
- 1 Medium -sized Tomato finely chopped
- 1-2 Green chilly Finely chopped, as per taste
- 1/2 Spoon Turmeric powder
- 1 Spoon Coriander powder
- 1/2 Spoon chilli powder In taste
- 1/2 Spoon Garam masala
- Salt In taste
- 2 Lamps Green coriander finely chopped
- 1 Spoon Lemon juice optional
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First step: washing and soaking pulsesFirst of all, take out all types of pulses (moong dal, masoor dal, urad dal, gram dal and arhar dal) in a large pot. Wash them thoroughly with water 2-3 times so that the dust and other impurities present in them are released.Now add so much water to the washed pulses that they sink well. Soak them from at least 30 minutes to 1 hour. By soaking pulses, they cook quickly and their taste is also better.
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Second phase: boiling pulsesWhen the pulses get wet well, take them out in a cooker or a heavy bottom pot. Add soaked water with lentils. If the water is less then you can add some more water. Keep in mind that the lentils are neither too thick nor too thin after cooking.Now add turmeric powder and a little salt (about 1/4 teaspoon) and mix it. If you are using the cooker, close the lid and cook on medium flame till 3-4 whistles come. If you are cooking in the pot, apply a lid and cook on low flame for about 30-40 minutes or until the pulses are soft. Keep stirring in between and if the water is less then add a little more.
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Third stage: preparing temperingAs long as the lentils are boiling, we prepare the tempering. Keep a pan or pan on medium flame. Add oil or ghee to it. When the oil is hot, first add cumin seeds and let it crackle.After cumin seeds, add asafetida and bay leaves. Fry for a few seconds. Now add dry red chili and fry it till it changes a little color. Keep in mind that the spices do not get burning.
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Fourth Stage: Ginger, Garlic and Onion FryingNow add finely chopped ginger and garlic to the pan. Fry them on low flame till it becomes light golden. It is very important to remove the rawness of ginger and garlic, only then the taste of tempering will emerge.After roasting ginger-garlic, add finely chopped onion. Fry the onion on medium flame continuously and fry until golden brown. Frying the onion thoroughly brings a sweet and delicious taste to the lentils.
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Fifth stage: Tomato and spices pouringWhen the onion is well roasted, add finely chopped tomatoes and green chillies. Cook the tomatoes until it becomes soft. You can also add a little salt so that tomatoes are cooked quickly.After the tomato is soft, add turmeric powder, coriander powder and red chili powder and mix well. Fry the spices on low flame for 1-2 minutes so that their rawness comes out and the color comes well. Keep in mind that the spices do not burn, so keep the flame slow.
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Sixth Stage: Mixing boiled lentils in the temperingWhen the lentils boil well and become soft, mash it with light hands. If you want, you can mash the lentils or keep a little coarse.Now add the prepared tempering to the boiled lentils slowly. After mixing well, cook the lentils on low flame for 5-7 minutes and so that the taste of the tempering dissolves well in the lentils. At this time you can also check the consistency of lentils. If the lentils look more thick then you can add a little hot water.
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Seventh Stage: Pour garam masala and green corianderFinally add garam masala and finely chopped green coriander and mix well. Garam masala will give dal a great fragrance and taste, while green coriander will give it freshness.If you want, you can also add a little lemon juice at this time, which will bring a slight sourness in the lentils and will increase its taste even more.
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Eighth phase: servingTake! Your delicious and nutritious allotment is ready. Serve it with hot rice, roti, paratha or your favorite bread. In Uttarakhand, it is well liked with rice.Serving a little ghee and green coriander on top increases its taste even more.
- You can make a slight change in the amount of pulses as per your choice.
- If you do not like the taste of garlic then you can leave it.
- For sharpness, you can increase or reduce the amount of green chillies.
- To make the lentils even more tasty, you can also use a little ginger-garlic paste in it.
- If you do not have ghee available, you can use oil, but the taste of lentils with ghee comes even more.
- To make all the nutritional nutritious, you can also add finely chopped vegetables like carrots, beans or spinach to make it more nutritious. These can be added to the boiling of lentils or when applying tempering.
- In some houses in Uttarakhand, a little gram flour is also inserted in the all -round dal, making the lentils thick and tasty. If you want, you can fry 1 teaspoon gram flour lightly and mix it in the tempering.
- If the water dries while cooking the lentils, then you add hot water, adding cold water can spoil the taste of lentils.
- Always fry the tempering spices on low flame so that they do not burn and their taste remains.
- You can also store this dal in the fridge for 2-3 days and keep it and serve.
So friends, this was the easy method of making the famous all -round lentils of Uttarakhand. We hope you have liked this recipe and you will definitely try it at your home. This dal will not only satisfy your taste but is also very beneficial for your health.
