Authentic Pahadi Dal Recipe from Uttarakhand

Pahadi Dal: You must have heard of Chaunsa dal, it is nothing but the miraculous and healthy pahadi dal. This lentil delicacy is a traditional food from the beautiful hills of Uttarakhand. This is an important staple part of Himalayan cuisine and delivers a unique flavour to be remembered always. Urad dal occupies the lead role among the pahadi dal.

What is Pahadi dal?

Nutritious dals or lentils, cooked in the traditional way, and consumed in the purest hilly areas of Uttarakhand and Himachal Pradesh, are often referred to as Pahadi dal. Their preparation is different and is prepared with exclusive ingredients. Every bite of this dal speaks to the culinary and cultural heritage of these places.

Pahadi is a Hindi term that means mountains or from the mountains. Together, the Pahadi dal means the dal that originated from the heart of the hilly areas of Uttarakhand and Himachal Pradesh.

Different Names of Pahadi Dal

Besides being tasty, pahadi dal has some interesting names. It is known as Chainsoo dal, Pahadi Chaunsa dal, Garhwali dal, and Chaunsa dal. It is prepared in a unique way, and you cannot overcome its mouthwatering taste. When you check the pahadi dal recipe, you will find urad dal as a common ingredient.

Origin of Pahadi Dal

Pahadi dal, as the name suggests, has to have its origin in Pahad. It started in the beautiful hills of Uttarakhand and the Himalayas and was passed on to generations thereafter. You need to try it once to understand why it is called pahadi dal. Your tastebuds will grab every inch of pahadi taste in the pahadi dal. It is a part of the staple food for the people living in the mountains.

It looks delicious at a glance and is very interesting if you learn everything about it. Eat it with rice and you will be sure to have the best meal of your life. It is easy to make and fabulous to eat.

Ingredients Needed For Preparing Pahadi Dal

1. Urad dal

Scientifically regarded as Vigna mungo, urad dal is a black dal full of nutrients. It is gluten free and can be cooked in multiple ways. It plays a vital role in almost all Indian treats. It has several good nutrients and other components like folic acid and iron. It has a better taste than urad dal. You can use broken or whole black urad dal. Mostly, people prefer the broken one. Grown in the hills of Uttarakhand, it is the same dal that you eat in your dal makhni.

2. Pahadi Toor Dal

Pahadi toor dal is also popular as pigeon pea, and you will find them commonly grown in the beautiful Uttarakhand valley. Devbhumi, or Uttarakhand, is already a land of millets and pulses, and this dal exceeds most due to its extreme taste. This dal has its skin on and can be found in several varieties in the plain.

3. Other Lenticels

Horse gram, soybeans and some other dals may be used to make this dal.

4. Ginger and Garlic

The pahadi dal seems to be incomplete without the presence of ginger and garlic. You need to have fresh garlic and ginger for that alluring taste. Garlic can be skipped if you can't stand the strong smell. Ginger is something that is compulsory to bring the exclusive taste to the pahadi dal.

5. Spices

You will be surprised to learn about the simple spices that pahadi people use in the preparation of pahadi dal. Coriander, cumin, black pepper, besides the common salt, are used. The quantity of black pepper depends on one's preference. Black mustard seeds and dry red chilli are also needed to add tadka to the pahadi dal. Hing is something that makes the pahadi dal smell more desirable.

6. Flour

Wheat flour in a very small quantity is what you need. It is needed to thicken the dal. Those who are looking for gluten free food can avoid it.

7. Mustard Oil

Mustard oil was underestimated with the emergence of so many new types of oil in the market, but it has several health benefits for sure. This oil is sure to add an additional aromatic flavour to the dal.

The preparation of the pahadi dal is as simple as the ingredients mentioned above. You need to try it to ensure it ranks first in your favourite dal. You would never have thought a simple dal could be so delicious.

More About The Major Ingredient of The Pahadi Dal- Urad Dal

You must have heard of the term superfood. It refers to a list of pahadi millet, grains, seeds, and cereals. Another category that lies under it is of legumes, and it is led by urad dal. Urad dal appears unappealing at first sight, but this small dal has several strings attached to traditional cooking recipes. Its earthy and nutty taste is something which people cannot forget.

The biggest attraction that lies here is that one can make sweets and salty dishes with it. One more tricky thing about urad dal is that no matter how many times you wash it, you will get some earthy substance at the bottom of the water. With urad dal recipes, you can make several dishes, including hearty bedmi poori, savoury vadas, laddos, panjeeri, doshas, and more.

Urad dal has several other names, such as black matte bean, black lentil, urd bean, and urad bean. It is found in the mountainous region of Uttarakhand, the Himalayas, Asia, Africa, and Madagascar.

Pahadi Dal Types

Pahadi dal can be prepared in several ways, such as by mixing different ingredients. Let us explore a few.

1. Bhatt ki Dal

This dish is made with the help of black soybeans. If you travel to Uttarakhand, you will find it to be an integral part of the Kumaoni cuisine.

2. Kulthi or Gahat Dal

This dal is traditionally made in Uttarakhand with nutritious horse gram or the Lal Chana, as common people address it.

3. Chainsoo or Chaisu Dal

This dal recipe needs roasted black gram. After adding spices, this Garhwali dish is prepared and is consumed with rice.

4. Pahadi Bhat Dal

This food is a combination of black soybeans and spices. It is served with dal.

Step By Step of Pahadi Dal Recipe

The steps to prepare the pahadi dal recipe are very simple. You just need to remember and match some simple steps. Let us explore:

1. Start by roasting the broken black urad dal in not so high heat. Make sure you don't end up burning the lentils.
2. Wait for the dal to cool. Once it has cooled down, grind it either in a mixie or the traditional Momjasta. Do not add any water to it.
3. Grind it into a coarse texture. Do not make it a powder.
4. Take a stone mortar pestle and add some fresh ginger, garlic (optional), salt, and black pepper seeds. Crush it slowly till it becomes a paste.
5. In a strong bottom pan, pour some mustard oil. Warm it and add some mustard seeds and red chilli. Boil it till you get the pop-up sound. It will be done in a few seconds.  
6. Add the paste of garlic, salt, ginger, and black pepper.
7. Keep stirring and let it cook for a whole minute or so.
8. Add a pinch of hing to it for additional taste and digestion convenience. Slowly mix it.
9. Slowly add the ground urad dal to it. Let it stay on heat for two minutes or more.
10. Do not speed up to add water now, and let it cook like this at medium low heat.
11. Add a small amount of flour to it. Again, it is optional.
12. Now add a sufficient amount of water to it and keep stirring.
13. Now comes the turn of spices. Add turmeric powder, fine coriander powder, and cumin powder. Don't stop stirring. Mix it properly and let it be on the heat for another five minutes.
14. Now it's time to add salt as per your taste. If you think your pahadi dal is thick, you can add some water.
15. Your Chaunsa dal is ready to be served. Enjoy it with rice to have that unforgettable flavour. Add aloo bhujia too, to make your serving plate complete.

The Pahadi Dal- Taking You Back In The Lap of Nature With Its Uniqueness

Travelling in the mountains already feels like heaven, and imagine tasting the food of heaven, the thought itself is amazing! No one would have ever thought some food that can be prepared so easily would taste so well and be so healthy. Is it the magic of Pahad or simply the ingredients? It's tough to say, but the combination is indeed incredible!

Sometimes the taste lies in the place you prepare it or the water you use, but the overall taste is exclusive. You need to try it to get convinced properly. For sure, once you try it, you will not be able to forget the mouthwatering taste of it.