Chausa recipe is a healthy and delicious dish made in the mountain. Which is made from black lentils (urad dal). This is a traditional dish of the mountain l which is made in almost all the houses. You can try a different Pahadi recipe Chausa with rice in the day meal. You can make all these recipes of Dal, Kadi, Chausa, phana, Jholi from Monday to Sunday to eat in the menu of the week. Chausa is very tasty to eat with rice during the day time, Pahadi Chausa recipe is very easy to make. It is made in different ways. Method of preparation of chausa recipe which is made as a traditional dish in the mountain –
How to cook pahadi chausa?
1-: First of all, heat a pan on medium heat. When the pan is slightly hot, add the whole urad dal (black lentils) and roast them lightly for 4 to 5 minutes. Keep stirring the dal in between so that it does not burn.
2-: After the dal is roasted, put the urad dal in the mixer grinder and grind it until it becomes coarse. Take out the ground lentils in a vessel. Put two spoons of oil in a pan on medium heat and let it get slightly hot. After the oil is hot, add cumin, whole red chili, black pepper, asafoetida, and ginger-garlic paste and fry until the aroma of spices comes.
3-: After frying it for a while, add finely chopped onion to it. When the onions turn light brown, add the chopped tomatoes and a teaspoon of salt and cook till the tomatoes melt, about 2 minutes. Mix one teaspoon coriander powder, half a teaspoon turmeric powder, and half a teaspoon red chilli powder in the spices.
4-: After the masala is cooked, put the ground lentils in it after making a slurry in a bowl. Add water as required and cook on medium flame for 15 to 20 minutes while stirring occasionally.
5-: After cooking for about 15 to 20 minutes, adjust the salt level and garnish with green coriander leaves.
Chausa recipe without onion & garlic ?
1-: First of all, put urad dal in the mixer grinder and grind it until it becomes coarse. Take out the ground lentils in a vessel.
2-: Put two spoons of oil in a pan on medium heat and let it get slightly hot. After the oil becomes hot, put the ground lentils in it and roast them.
3-: After roasting for 2 to 3 minutes, add water as required. Grind the spices on the silbatta and put them in the pan. Cook for 15 to 20 minutes. Add salt to taste and temper it.
4-: For tempering, you can heat one spoon of oil in a ladle and temper it with coriander seeds or cumin seeds.
5-: Garnish the chausa with green coriander leaves and serve it with rice.