Pahadi Chausa Dal (Uttarakhand Style Black Lentil Curry)

🍳 Method

1️⃣ Roast and Grind the Lentils

Wash the whole urad dal thoroughly and dry it completely.
Dry roast in a pan over medium heat until lightly browned and fragrant.
Allow to cool, then grind coarsely to a grainy, semolina-like texture (not a fine powder).

2️⃣ Prepare the Traditional Spice Paste

Using a mortar and pestle, pound ginger, green garlic, green chilies, coriander seeds, and dry red chili into a coarse paste.
This method enhances flavor extraction compared to blending.

3️⃣ Temper the Spices

Heat mustard oil in a heavy-bottomed kadhai until it reaches its smoking point, then allow it to cool slightly.
Add mustard seeds and cumin seeds. Once they splutter, add hing and the hand-pounded spice paste.
Sauté for 2–3 minutes until fragrant.

4️⃣ Roast the Flour and Dal

Lower the flame and add wheat flour. Roast for about 2 minutes while stirring continuously.
Add the coarsely ground urad dal and cook for another 1–2 minutes to lightly toast with the spices.

5️⃣ Add Water and Seasonings

Slowly pour in hot water while stirring to avoid lumps.
Add turmeric, red chili powder, coriander powder, and salt.
Start with a slightly thin consistency, as the dal thickens during cooking.

6️⃣ Slow Cook to Perfection

Cover and cook on low flame for 15–20 minutes, stirring every 5–7 minutes to prevent sticking.
The dal is ready when soft, thick, and velvety.

7️⃣ Garnish and Serve

Adjust salt and consistency if needed.
Garnish with fresh coriander and serve hot with mandua (ragi) roti, wheat roti, or steamed rice.

💡 Tips

• Use an iron kadhai for deeper color and enhanced iron content

• Grind dal coarsely — over-grinding makes it slimy

• Always heat mustard oil to smoking point to remove bitterness

• Add only hot water to prevent lumps

• Substitute green garlic with garlic cloves + spring onion greens if needed