Posted in GARHWALI CUISINE

GARHWALI DISH- CHENSU/CHAUNSA

INGREDIENTS

  • Urad dal – 1/2 bowl
  • Ginger – 1inch piece
  • Garlic pods – 7-8
  • Green chilies – 4-5
  • Asafoetida – 1tsp
  • Dry kashmiri red chillies – 2-3
  • Cumin seeds – 1tbsp
  • Turmeric powder – 1tsp
  • Coriander powder – 1 tbsp
  • Salt to taste
  • Cooking oil – 2tbsp
  • Ghee – 1tbsp

PROCEDURE

  • Grind the urad dal in fine or coarse texture.Chensu can be made with both textures.IMG_20180718_122343.jpg
  • Heat an iron kadhai and add oil to it.
  • As oil gets heated, add asafoetida, kashmiri red chillies and cumin seeds.Saute for few seconds and add crushed ginger- garlic- green chilies paste.
  • Saute for few minutes in low flame till it turns little brown in colour.
  • Now add grinded dal powder & turmeric powder and saute for 3-4 minutes in low flame.
  • Now add water( 5bowls) to mixture and bring a boil in high flame.
  • After first boil comes, lower the flame and stew for 20 minutes in low flame.Keep stirring in between.Add salt at last as chaunsa gets thicken.Chensu is ready. Garnish with chopped coriander leaves. Add 1tsp of Clarified butter for enhancing the taste.

IMG_20181002_121508.jpg

  • Have it with steamed rice.

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Author:

Hi all, I am Kanchan from devbhoomi Uttarakhand(INDIA). Cooking is my passion.Here I am sharing those secrets of cooking,which I have acquired over the period of time from my mother. I hope you will like it. Keep supporting this blog for more such recipes and do leave your valuable feedback.

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