The talented actress Tripti Dimri, who has mesmerised audiences with her performances in many films, remains deeply connected to her Pahadi roots and has a deep love for Pahadi cuisine. One of her favourite dishes is Chaisu Bhaat, a delicious and comforting dish that represents the spirit of the Himalayan region. The hearty dish consists of rice and urad dal and is infused with local spices to reflect the authenticity of Uttarakhand.
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What Is Chaisu Bhaat?
Chaisu is made from black lentils and is paired with rice. It’s simple yet full of flavour. It reflects the natural ingredients and traditions of Uttarakhand, making it a favourite in many Pahadi homes.
Recipe For Chaisu
Ingredients:
- 1/2 cup urad dal
- 1/4 cup chopped onions
- 2-3 green chilies
- 4-5 Garlic cloves
- 1-2 tablespoons ghee or oil
- 1 teaspoon cumin seeds
- 1/2 teaspoon turmeric powder
- Salt to taste
- Fresh coriander leaves for garnishing
- Jamboo
Instructions:
- First, place a pan on the gas stove and let it heat up slightly. Once hot, add the whole urad dal and roast it lightly. Roast for about four to five minutes, but keep checking to ensure it doesn’t burn. If the whole urad dal burns, it will spoil the flavour. Therefore, roast it on medium flame.
- After roasting, add the urad dal to a mixer and grind it coarsely. Once ground, transfer it to a bowl and set it aside. Now, add oil to the pan and let it heat up. Once hot, add cumin seeds, whole red chilies, green chilies, asafoetida, jamboo spice and a paste of ginger and garlic paste. After sautéing for a while, add the finely chopped onion.
- When the onions turn light brown, add the ground urad dal and continue to saute on medium flame for a while. After lightly roasting, add water as needed to thin it out. After three or four minutes, add all the spices and keep stirring. Add salt to taste and let the mixture cook.
- When the mixture starts to boil in the pan, cover it and let it simmer on medium flame for 10 to 15 minutes. During this time, check regularly to ensure that the dish doesn’t burn, stirring continuously. After 15 minutes, when it is cooked, garnish with fresh coriander and mix in some ghee before serving it with hot rice.
