Chaunsa Dal Recipe

Chaunsa Dal is a flavorful and hearty Punjabi lentil dish made from split black gram urad dal combined with kidney beans rajma or whole black lentils sabut urad. Slow-cooked with onions, tomatoes, ginger, garlic, and a robust blend of spices, it develops a rich, creamy texture and deep, savory taste. Tempered with ghee, cumin, and red chilies, this nutritious dal is traditionally enjoyed with steamed rice or roti, offering a wholesome and satisfying meal that celebrates the rustic flavors of North Indian cuisine

Ingredients

150 Gram whole urad dal

As needed water (for washing)

2 Inch ginger

10-12 NOS green garlic

2-3 Green chili

2 Tablespoon coriander seeds

1 Tablespoon cumin seeds

2 NOS spicy red chili

A pinch salt

1 Tablespoon wild mustard seeds

1/2 Tablespoon hing

1.5 Tablespoon wheat flour

3/4 Cup urad dal

3-4 Tablespoon mustard oil

Salt to taste

1/4 Tablespoon turmeric powder

1 Tablespoon Kashmiri red chili powder

1-2 Tablespoon coriander powder

As needed hot water

A handful fresh coriander (chopped)

Step:1

Wash the whole urad dal thoroughly , then wipe it using a clean kitchen napkin to remove excess moisture . Set a cast-iron tawa or fry pan on medium heat and dry roast the dal until it becomes fully dry lightly toasted , and fragrant

Step:2

Transfer it to a bowl and allow it to cool completely . Once cooled , add the dal to a spice-grinding jar and grind it coarsely , do not make a fine powder . Your urad dal powder is ready

Step:3

In a mortar and pestle , add green garlic , ginger , green chilies , cumin seeds , coriander seeds , and spicy whole red chilies with some salt . Pound everything together into a coarse paste

Step:4

Set a cast-iron kadhai on high heat . Add mustard oil and let it heat until it just begins to smoke . Add wild mustard and hing , then immediately add the prepare coarse paste . Stir and cook until the raw aroma goes away . You can use mustard seeds if wild mustard is not available

Step:5

Lower the flame and add wheat flour to the kadhai . Cook the flour on low heat , stirring continuously , until the raw smell completely disappears . Add the prepared urad dal powder and mix well to coat it with the tempering . Cook it for a minute so the flavours into the dal

Step:6

Thend add salt and powdered spices , stir well . Now gradually add hot water while whisking continuously to avoid lumps . Once lump-free add more hot water to bring the dal to a slightly thin consistency

Step:7

Bring the dal to a gentle simmer , cover , and cook on low flame for at least 45 minutes , stirring occasionally . Slow cooking helps the dal release its starches and develop its characteristic earthy flavour . Once cooked , the dal will thicken beautifully . Adjust the consistency by adding hot water if needed

Step:8

Taste and adjust salt , then finish with chopped fresh coriander . Your delicious rustic and comforting chaunsa dal is ready . Serve hot with steamed rice or roti this dal is also enjoyed thick like a sabzi with roti

FAQs

1. What is Chaunsa Dal?

Chaunsa Dal refers to whole black gram sabut urad dal that has been skinned and split, revealing a creamy white interior.
It is a staple in Punjabi cuisine, prized for its rich, creamy texture and used in dishes like Dal Makhani.

2. Why is my dal not creamy enough?

Insufficient Cooking: Chaunsa dal needs to be cooked until it breaks down completely. Use a pressure cooker or slow cook for a longer time.
Not Mashing: Lightly mash some of the cooked dal against the pot to thicken and creamify the consistency.

3. Do I need to soak Chaunsa Dal before cooking?

Yes, soaking is essential. Soak for at least 2-4 hours, or overnight for best results.
Soaking reduces cooking time and helps achieve a softer, creamier texture.

4. How do I prevent the dal from becoming too thick or dry?

Adjust Water: Always start with more water than you think you need about 3-4 cups per cup of dal.
Reserve Liquid: Keep some of the starchy water from boiling the dal aside to adjust consistency later.
Simmer Gently: After adding cream or butter, cook on low heat to prevent over thickening.

5. What is the tempering tadka typically used for this dal?

The classic tadka includes ghee, cumin seeds, garlic, ginger, onions, and a tomato base.
For richness, finish with a final dollop of butter or fresh cream and a sprinkle of kasuri methi

Chaunsa Dal Recipe