Chainsoo

VegetarianMain Course

Last updated August 6, 2026

A bowl of Chainsoo, a smooth dark dal made from roasted and ground black gram, topped with ghee

A high-protein dal made from roasted black gram, a specialty of Garhwal

What goes in

Ingredients

Black gram (urad dal)

Garlic

Ginger

Cumin

Coriander

Local spices

Preparation Time

1.5 hours

Serving Style

Served with rice and ghee

Step by step

How to Prepare

1. Dry-roast black gram (urad dal) until fragrant and lightly darkened. 2. Grind the roasted dal to a coarse powder. 3. Temper mustard oil with garlic, ginger, and cumin in an iron kadhai. 4. Whisk the dal powder into water to form a smooth batter, then pour into the tempering, stirring continuously to prevent lumps. 5. Simmer until the dal thickens to a smooth, creamy consistency, and finish with a spoon of ghee.

Good to know

Beyond the Plate

Regional Variations

A Garhwal specialty in origin, Chainsoo is less common in Kumaoni kitchens, where lighter lentil preparations are more typical; some Garhwali households roast the dal darker for a more intense, almost smoky flavor.

Serving Etiquette

The dal must be stirred continuously while the batter is added to the tempering — an unwatched pot is the most common reason the dish turns lumpy — which is why it is traditionally considered a test of a cook's patience.