Chainsoo

Wash the black urad dal thoroughly. Dry roast the dal in a heavy pan over medium heat for 6–8 minutes, stirring constantly, until it turns fragrant and slightly darker. This dry roasting is the defining step of chainsoo.

Allow the roasted dal to cool completely, then grind it coarsely in a grinder — it should have a rough, grainy texture, not a fine powder.

Heat mustard oil in a heavy-bottomed pan over medium-high heat until it smokes lightly, then reduce to medium.

Add cumin seeds and let them splutter. Add finely chopped onion and sauté until golden brown, about 6–7 minutes.

Add minced garlic, grated ginger, and slit green chillies. Cook for 2 minutes.

Add chopped tomatoes and cook until they break down completely, about 5–6 minutes.

Add turmeric powder, coriander powder, and red chilli powder. Stir and cook for 2 minutes.

Add the coarsely ground roasted dal to the pan. Stir well to mix with the masala.

Add 400 ml water and salt. Stir to combine. Bring to a boil.

Reduce heat to low, cover, and cook for 15–20 minutes, stirring occasionally, until the dal is cooked through and the mixture has a thick, porridge-like consistency.

Add garam masala and stir. Cook for 2 more minutes.

Garnish with fresh coriander leaves and serve hot with mandua (finger millet) roti or steamed rice.