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Brief : Chainsoo is a delicacy of Garhwal and is prepared by using black gram dal. Normally due to the high protein content in this dal 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 variety of soya bean), but in that case it is called bhatwani.


  • Black Gram seeds (Kali Urad Whole)
  • Oil (preferably mustard oil)
  • Garlic
  • Cumin seeds
  • Black pepper
  • Red chillies whole
  • Asafoetida
  • Dry coriander powder
  • Turmeric powder
  • Red chilies powder
  • Water
  • Salt
  • Gram masala


  • 250 gm
  • 25 gm
  • 4 to 5 cloves
  • 1 tablespoon
  • 4 nos.
  • 4 to 5
  • a pinch
  • ½ tablespoon
  • ¼ tablespoon
  • ½ tablespoon
  • 3 cups
  • 1 tablespoon or to taste
  • ½ tablespoon


  • 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 kadhai and add garlic cloves. When the garlic turns light brown, add cumin seeds, red chillies, black pepper and heeng (asafoetida).
  • Immediately add the dalpowder and fry it for 1-2 minute or so. Add turmeric powder, red chillies powder, salt and water. Bring it to boil.
  • Cover and cook till the dal becomes very soft, simmer for 20-30 minutes. Before taking off the heat, sprinkle garam masala over chainsoo.


Garnish with pure ghee and chopped coriander leaves. Serve with hot steamed rice.



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