For 4 Person(s)


  • 250 g black gram seeds
  • 25 g oil (preferably mustard oil)
  • 5 cloves garlic
  • 1 tbsp cumin seeds
  • 4 nos. black pepper
  • 5 red chillies, whole
  • a pinch of asafoetida
  • 1/2 tbsp dry coriander powder
  • 1/4 tbsp turmeric poweder
  • 1/2 tbsp red chilli powder
  • 3 cups water
  • 1 tbsp salt (or to taste)
  • 1/2 tbsp garam masala


Place an iron frying pan (kadhai) on a moderate flame. Put the sabuturad (black gram) in it and roast it without oil for about 3 to 5 minutes or until the seeds begin to release a pleasant roasted aroma. Do not overcook it. Take off the flame. Grind the roasted seeds into a coarse powder.

Heat oil in the kadhai and add the garlic cloves. When the garlic turns light brown, add cumin seeds, red chillies, black pepper and hing (asafoetida).

Immediately add the dal powder and fry it for 1-2 minutes or so. Add turmeric powder, red chilli powder, salt and water. Bring it to a boil.

Cover and cook till the dal becomes very soft, simmer for 20-30 minutes. Before taking off the heat, sprinkle garam masala over the chainsoo.

Garnish with pure ghee and chopped coriander leaves. Serve with hot steamed rice.