Bollywood actress Triptii Dimri has been captivating audiences with her performances in hit films like Bad Newz, Animal, and Bhool Bhulaiyaa 3. Despite her growing fame, she keeps her food preferences grounded, enjoying simple, traditional meals that connect her to her roots. Originally from Uttarakhand’s Pauri Garhwal district, Triptii finds comfort in coming home to a bowl of Chainsoo (or Chaunsa) Dal after a busy day. In a recent conversation with Ranveer Allahbadia, also known as BeerBiceps, she shared her love for this unique regional dish.
The Legacy of Garhwali Cuisine
Garhwali cuisine reflects the food traditions of Uttarakhand’s Garhwali people, commonly referred to as Pahadis (or Paharis). Although from the same mountainous area, Garhwali food differs in simplicity from the more elaborate Kashmiri and Himachali cuisines. Historically, the Garhwal region’s harsh climate has posed challenges to agriculture and trade, resulting in a reliance on local, seasonal ingredients. Staples like rice, millet, and a variety of lentils form the foundation of Garhwali diets.
Garhwali cuisine is distinct from Kumaoni cuisine, though both are rooted in similar cultural practices. While Garhwali dishes often feature dals like urad, tor, and gehat, Kumaoni cuisine leans more towards bhatt (black soybeans) and soya dal. These regional variations highlight the diverse agricultural practices and local produce of Uttarakhand.
What Is Chainsoo Dal?
Chainsoo, also known as Chaunsa, is a nourishing dal dish from Garhwal, valued for its high protein content and warming qualities. Traditionally made with black gram (urad dal), there is also a variation using black soybeans, known as bhattwani. The dal is roasted and ground, creating a smooth texture and a deep, earthy flavor. Cooked with a blend of spices and vegetables, this preparation method imparts a unique aroma to Chainsoo, distinguishing it from other Indian dals.
This humble yet hearty dish is filling and energizing, making it an ideal staple for people living in the chilly Himalayan region. Its simplicity, high protein content, and satisfying flavors make it a favorite among the locals and an excellent example of Garhwali culinary heritage.
