Pahadi Chaunsa Dal (Uttarakhand Special Dal)

Steps

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1. 1
   Wash the whole urad dal thoroughly under running water, then pat dry with a clean kitchen towel to remove excess moisture.
   ≈1:03
2. 2
   Set a cast iron pan on medium heat. Add the dried dal and dry-roast, stirring occasionally, until it becomes completely dry, lightly toasted, and fragrant.
   ≈1:42
3. 3
   Transfer the roasted dal to a bowl and let it cool completely. Once cooled, add to a spice grinder and pulse until coarsely ground—aim for a texture with small pieces, not a fine powder.
   ≈2:25
4. 4
   In a mortar and pestle, combine green garlic, ginger, green chillies, cumin seeds, coriander seeds, whole dried red chillies, and a pinch of salt. Pound together until you have a coarse paste.
   ≈3:56
5. 5
   Place a cast iron wok or heavy-bottomed pot on high heat. Add mustard oil and heat until it just begins to smoke.
   ≈4:47
6. 6
   Add the wild mustard seeds and asafoetida, then immediately add the coarse paste. Stir continuously and cook until the raw aroma disappears.
   ≈4:55
7. 7
   Lower the heat to low. Add the wheat flour and cook, stirring continuously, until the raw flour smell completely disappears.
   ≈5:25
8. 8
   Add the coarsely ground urad dal powder and mix well to coat thoroughly with the tempering. Cook for about 1 minute to allow the flavours to absorb.
   ≈5:55
9. 9
   Add salt to taste, turmeric powder, Kashmiri red chilli powder, and coriander powder. Stir well to combine.
   ≈6:01
10. 10
    Gradually pour in hot water while stirring continuously to prevent lumps from forming. Once the mixture is lump-free, continue adding hot water to reach a slightly thin, pourable consistency.
    ≈6:16
11. 11
    Cover the pot and simmer on low heat for at least 45 minutes, stirring occasionally. Slow cooking allows the dal to release its starches and develop its characteristic earthy flavour and creamy texture.
    ≈6:59
12. 12
    Once fully cooked, the dal will have thickened beautifully. Adjust the consistency to your preference by adding more hot water if it's too thick, or cooking longer if you prefer it thicker.
    ≈8:35
13. 13
    Taste and adjust the salt if needed. Finish with a generous handful of fresh chopped coriander as garnish.
    ≈9:45
14. 14
    Serve hot with steamed rice or Indian flatbread (roti). The dal can also be cooked to a thicker, more solid consistency to be eaten with bread as a vegetable side.
    ≈10:49