• 1 cup: Black Gram seeds (Kali Urad whole)
  • 4-5 cloves: Garlic
  • 1 tsp: Cumin seeds
  • 4-5: Black pepper
  • 4-5: Red chillies whole
  • A pinch: Asafoetida
  • 1/2 tsp: Dry coriander powder
  • 1/4 tsp: Turmeric powder
  • 1/2 tsp: Red chillies powder
  • 1/2 tsp: Garam masala
  • 1/2 cup: Oil ( preferably mustard oil)
  • 3 cups: Water
  • 3 tsp or to taste: Salt
  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 light 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.

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