Servings:
Ingredients
- 1/2 Cup Urad Dal Whole black lentil
- 4 Tbsp Mustard Oil
- 1 no Medium Size Red Onion Finely chopped
- 6 no Garlic cloves
- 2 no Green Chilies
- 800 ml Water about 3 cups
- 1/2 Tbsp Turmeric
- 1/2 Tbsp Coriander Powder
- 1/2 Tsp Red Chili Powder
- 1 Tsp Dog Mustard also known as Jakhiya
- Salt to taste
For Tempering:
- 2 Tbsp Ghee
- 2 no Dry Red Chilies
- 2-4 no Sliced Garlic Cloves
Instructions
Prepare the Urad Dal:
- Measure the urad dal and put in a grinder
- Start by crushing the Urad dal to a coarse texture in a grinder. Set aside.
Roasting the base
- Heat mustard oil in a thick-bottomed kadai over medium heat.
- Add Dog Mustard (Jakhiya) and let it crackle.
- Toss in the crushed garlic and chopped onion. Sauté until the onion turns light golden brown.
Cook the Dal:
- Add the crushed Urad dal to the kadai. Sauté on low flame for a couple of minutes.
- This is how it looks after sauteing.
- Add turmeric, coriander powder, red chili powder, and salt. Mix well.
Add Water
- Gradually add hot water to the mixture, stirring continuously to avoid lumps.
- Once well mixed, let it cook on a low flame for about 15 minutes, stirring occasionally.
Prepare the Tempering:
- In a small pan, heat ghee over medium flame. Add dry red chilies and sliced garlic cloves. Fry until the garlic turns golden brown.
Finish the Dish
- Pour the tempering over the cooked Chaisun.
- Give it a gentle stir and let it simmer for a couple of minutes.
Serving
- Serve hot with steamed rice or roti. Enjoy the earthy flavors of this traditional Uttarakhand dish!
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