Brief: Chainsoo is prepared by using black gram
daal. Normally due to the high protein content in this daal it is
difficult to digest. However it is said that the bad effect gets
nullified by roasting. Similar preparation with slight variation
is made out of black bhat (a varity of soyabeen), but in that case
it is called bhatwani.
Black Gram seeds(Kali Urd whole) - 1 cup
Oil - 1/2 cup ( preferably mustard oil)
Garlic - 4 to 5 cloves
Cummin seeds - 1 tsp
Black pepper - 4 nos.
Red chillies whole - 4 to 5
Asafoetida - a pinch
Dry coriander powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Red chillies powder - 1/2 tsp
Water - 3 cups
Salt to taste
Garam masala - 1/2 tsp
Place an iron frying pan (kadhai) on a moderate flame. Put
Sabut Urad (black gram) in it and roast it without oil for about
3 to 5 minutes or till the pleasant aroma of roasted seeds comes.
Do not over cook it. Take off the flame. Grind the roasted seeds
into a coarse powder.
Heat oil in the Kadahi and add garlic cloves.When the garlic
turns lightl brown, add cumin seeds, red chillies,black pepper,
and heeng (asafoetida)
Immediately add the daal powder and fry it for 1-2 minute or
so. Add turmeric powder, dry coriander powder, red chillies powder,
salt and water. Bring it to boil.
Cover and Cook till the daal becomes very soft. Simmer for 20-30
minutes. Before taking off the heat, sprinkle garam masala over
Garnish with pure ghee and chopped coriander leaves. Serve with
hot steamed rice.