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.


  1. Black Gram seeds(Kali Urd whole) – 1 cup
  2. Oil – 1/2 cup ( preferably mustard oil)
  3. Garlic – 4 to 5 cloves
  4. Cummin seeds – 1 tsp
  5. Black pepper – 4 nos.
  6. Red chillies whole – 4 to 5
  7. Asafoetida – a pinch
  8. Dry coriander powder – 1/2 tsp
  9. Turmeric powder – 1/4 tsp
  10. Red chillies powder – 1/2 tsp
  11. Water – 3 cups
  12. Salt to taste
  13. Garam masala – 1/2 tsp


  1. 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.
  2. 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)
  3. 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.
  4. Cover and Cook till the daal becomes very soft. Simmer for 20-30 minutes. Before taking off the heat, sprinkle garam masala over chainsoo.
  5. Garnish with pure ghee and chopped coriander leaves. Serve with hot steamed rice.

7 Responses

  1. Anju

    Well there are other ways to cook it too.while frying the powered daal, finely chopped onion can be used..and once the daal and onion are fried, spices and tomatoes are added and finely we add the water ..bring it to a boil and then cook it on low heat for 15 min..its ready..:)

  2. Sumit

    Amazing dish…I have tasted it but haven’t cooked yet. Will try.
    Dilip ji you didn’t cooked it properly. I’m sure you will love it. Try again

  3. anil

    I am from Uttarakhand. How chaisu is prepared there is different. After washing the black gram it is grinded on silbatta(stone )and then fried after adding adding jakhya and other herbs to smoky oil on panel. After frying water is added and it takes ,sometime to cook it. Exact recipie I will add if desired so but it is very tasty and ideal combination with steaming rice.

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