Pahadi Chausa daal & Aaloo ke gutkhe

Ingredients

• 0.5 cup Black Urad Dal (whole) (roasted lightly, coarsely ground)
• 2 tbsp Wheat Flour (roasted before adding to dal)
• 2 tbsp Mustard Oil (preferably cold‑pressed, divided between dal and potatoes)
• 1 tsp Cumin Seeds (for tempering)
• 1 tsp Mustard Seeds (Jakhia or wild mustard) (adds authentic pungency)
• 2 pieces Dry Red Chilies (whole, for tempering)
• 2 tbsp Coriander Seeds (part of spice paste)
• 1 tsp Black Peppercorns (part of spice paste)
• 1 inch Fresh Ginger (peeled, coarsely chopped for paste)
• 2 pieces Green Chilies (adjust to heat preference)
• 5 pieces Garlic Cloves (more than usual for flavor)
• ½ tsp Turmeric Powder (for color and earthiness)
• 1 tsp Red Chili Powder (adjust to taste)
• to taste Salt
• ½ tsp Garam Masala (added at end for aroma)
• 2 tbsp Fresh Cilantro (chopped, for garnish)
• 3 pieces Potatoes (medium) (boiled, peeled and cut into bite‑size pieces)

Instructions

1. Roast the Urad Dal

   Heat the iron kadhai over medium heat, add the whole black urad dal and roast, stirring continuously, until you hear a faint crackling sound and a pleasant roasted aroma develops. Do not let it burn.

   Time: PT5M

2. Coarsely Grind the Dal

   Transfer the roasted dal to a mortar and pestle (or use a spice grinder on pulse) and grind just enough to break it into coarse particles – not a fine powder.

   Time: PT3M

3. Prepare the Spice Paste

   In the mortar, combine coriander seeds, cumin seeds, black peppercorns, ginger, green chilies, and garlic. Grind coarsely into a rough paste; keep the garlic portion slightly larger for extra flavor.

   Time: PT5M

4. Temper the Oil

   Add 1 tbsp mustard oil to the hot kadhai. When it shimmers, add cumin seeds, mustard seeds (jakhia), the two whole dry red chilies, and half of the prepared spice paste. Roast on low flame until the raw aroma of ginger and garlic disappears.

   Time: PT3M

5. Roast Wheat Flour

   Stir in 2 tbsp wheat flour and roast for about 2 minutes, stirring continuously, until the flour turns light golden and loses its raw smell.

   Time: PT2M

6. Add Roasted Dal and Spices

   Add the coarsely ground dal, turmeric powder, red chili powder, and salt. Roast for another 2 minutes, allowing the dal to absorb the spices.

   Time: PT2M

7. Cook the Dal

   Pour in 3 cups water (for ½ cup dal). Increase heat to bring to a boil, then cover and simmer on medium heat for 15‑17 minutes until the dal is soft and the mixture thickens.

   Time: PT17M

8. Boil and Prep Potatoes

   While the dal simmers, place 3‑4 medium potatoes in a pot, cover with water and boil until tender (about 10‑12 minutes). Drain, peel, and cut into bite‑size pieces.

   Time: PT12M

9. Temper Oil for Potatoes

   In a separate small pan, heat 1 tbsp mustard oil, add cumin seeds, mustard seeds, two dry red chilies, and the remaining half of the spice paste. Roast briefly on low flame; add a splash of water if it starts to stick.

   Time: PT3M

10. Coat the Potatoes

    Add the boiled potato pieces and salt to the spiced oil. Stir‑fry for 5‑7 minutes until each piece is well‑coated and slightly crisp on the edges.

    Time: PT7M

11. Finish the Dal

    Check the dal’s consistency; if too thick, add a little hot water. Stir in garam masala and half of the chopped cilantro. Simmer for another 2 minutes.

    Time: PT2M

12. Serve

    Transfer the hot chausa dal to a serving bowl, garnish with the remaining cilantro, and serve alongside the spicy potato guttke and steamed rice or flatbread.

    Time: PT1M

Nutrition Facts

Calories

250

Protein

10g

Carbohydrates

35g

Fat

8g

Fiber

5g

Ingredient Substitutions

• Instead of Black Urad Dal (whole): Split urad dal, Toor dal
• Instead of Wheat Flour: All‑purpose flour
• Instead of Mustard Oil: Vegetable oil (use less)
• Instead of Cumin Seeds: Coriander seeds
• Instead of Mustard Seeds (Jakhia or wild mustard): Regular black mustard seeds
• Instead of Dry Red Chilies: Broken red chili flakes (½ tsp)
• Instead of Coriander Seeds: Coriander powder (1 tbsp)
• Instead of Black Peppercorns: Ground black pepper (½ tsp)
• Instead of Fresh Ginger: Ground ginger (¼ tsp)
• Instead of Green Chilies: Red chili powder (¼ tsp)
• Instead of Garlic Cloves: Garlic paste (1 tsp)
• Instead of Turmeric Powder: Fresh turmeric (¼ tsp grated)
• Instead of Red Chili Powder: Paprika (1 tsp)
• Instead of Garam Masala: All‑spice blend (½ tsp)
• Instead of Fresh Cilantro: Fresh parsley
• Instead of Potatoes (medium): Sweet potatoes

Equipment Needed

• Iron Kadhai or Heavy‑Bottomed Wok
• Mortar & Pestle or Spice Grinder
• Mixing Bowl
• Spatula or Wooden Spoon
• Ladle
• Pot for Boiling Potatoes
• Colander

Critical Steps — Do Not Skip

• Roasting the urad dal until fragrant but not burnt
• Grinding the dal only coarsely
• Roasting wheat flour before adding liquid
• Ensuring the dal reaches a thick yet pourable consistency
• Coating the boiled potatoes with the spice paste without them becoming soggy

Chef Tips from the Video

• Use cold‑pressed mustard oil for authentic pungency
• If you cannot find jakhia mustard seeds, use regular black mustard seeds but increase the quantity slightly
• Roasting the dal on a low flame prevents bitterness
• Garnish with fresh cilantro just before serving for bright color

Troubleshooting

Storage

Refrigerator: Dal keeps 3‑4 days in an airtight container; potatoes stay fresh 2‑3 days

Freezer: Dal freezes well for up to 1 month; thaw before reheating

Room temperature: Do not leave at room temperature for more than 2 hours

Make-Ahead Tips

• The chausa dal can be prepared a day ahead and reheated gently; add a splash of water when reheating
• Potato guttke can be made up to 2 hours ahead; keep them covered to retain moisture

Frequently Asked Questions