Himachali Chana Madra Recipe (Chickpeas In Yogurt Based Gravy)

Name: Himachali Chana Madra Recipe (Chickpeas In Yogurt Based Gravy)
Prep time: 520 min
Cook time: 30 min
Total time: 550 min
Yield: 4
Cuisine: Himachal
Ingredients: 2 cups Kabuli Chana (White Chickpeas) soaked overnight and boiled; 2 to 3 tablespoons Mustard oil; 1/4 teaspoon Asafoetida (hing); 2 to 3 null Cloves (Laung); 1 inch Cinnamon Stick (Dalchini); 3 to 4 null Whole Black Peppercorns; 1-1/2 teaspoon Cumin seeds (Jeera); 1 null Onion chopped (optional); 3/4 teaspoon Garam masala powder; 1 tablespoon Coriander Powder (Dhania); 1/2 tablespoon Turmeric powder (Haldi); null Red Chilli powder as required; null Salt to taste; 2 to 3 null Green Chillies slit; 2 cups Hung Curd (Greek Yogurt) beaten till smooth; 1-1/2 tablespoons Rice flour; 1 tablespoon Ghee

Pooja Thakur

November 17, 2016

16266 Ratings

Himachali Chana Madra Recipe (Chickpeas In Yogurt Based Gravy)

Time:Prep: 8h 40m|Cook: 30 M|Total: 9h 10min

Makes:4 Servings

Meal:Lunch

Cuisine:Himachal

Madra is a thick yogurt based gravy which is a very popular dish in Himachal. Most of the time it is prepared in Himachal’s traditional function called Dhaam and is eaten along with rice and other similar delicacies.

Serve Himachali Chana Madra with steamed rice and Kachumber Salad for a perfect meal.

If you like this recipe, you can also try other Chickpea recipes such as

Serve Himachali Chana Madra with steamed rice and Kachumber Salad for a perfect meal.

If you like this recipe, you can also try other Chickpea recipes such as

Ingredients

2 cups Kabuli Chana (White Chickpeas), soaked overnight and boiled

2 to 3 tablespoons Mustard oil

1/4 teaspoon Asafoetida (hing)

2 to 3 Cloves (Laung)

1 inch Cinnamon Stick (Dalchini)

3 to 4 Whole Black Peppercorns

1-1/2 teaspoon Cumin seeds (Jeera)

1 Onion, chopped (optional)

3/4 teaspoon Garam masala powder

1 tablespoon Coriander Powder (Dhania)

1/2 tablespoon Turmeric powder (Haldi)

Red Chilli powder, as required

Salt, to taste

2 to 3 Green Chillies, slit

2 cups Hung Curd (Greek Yogurt), beaten till smooth

1-1/2 tablespoons Rice flour

1 tablespoon Ghee

Instructions for Himachali Chana Madra Recipe (Chickpeas In Yogurt Based Gravy)

To begin making the recipe, grind together black cardamoms, black peppercorns and cloves in a mixer grinder. Make sure it doesn’t turn into a fine powder, it should be granulated.

Mix rice flour with water and keep it aside. Heat 2 tablespoons of mustard oil to smoking point on medium heat.

Add a pinch of asafoetida, cumin seeds and cinnamon.

Next, add all the dry spice which we grinded earlier.

Add onion and saute it for a minute (this step is optional). Add garam masala powder and coriander powder.

Add cooked chickpeas and mix it well with the masala. Add salt and chilli powder to taste.

Add some slit green chillies and let it cook for 2 to 4 minutes more.

Now turn the heat on low and add beaten yogurt while stirring chickpeas. Keep stirring the mixture until yogurt mixes well.

Increase the heat to medium and continue stirring till yogurts starts to boil. Stirring is important to avoid the yogurt from breaking up or cuddle.

Add rice flour mixture and ghee and keep stirring. Cook it for another 5-6 minutes until it is cooked and reaches the right consistency.

Do remember that the gravy thickens as it cools down. Serve Himachali Chana Madra with steamed rice and Kachumber Salad for a perfect meal.