Chana Madra Recipe From Himachal Pradesh

Indian cuisine is a combination of so many different varieties of food. Every region of the country has its own special food which makes the cuisine of the place unique in itself. So, today we have a special dish from the beautiful and cold state of Himachal Pradesh.

Madra is basically a gravy made out of yogurt. It is a popular Pahadi dish which is made with chickpeas or other beans. Madra is a simple dish and tastes simply delicious with chapati or rice. The most important step while preparing this recipe is that you have keep stirring the gravy while it cooks to get the perfect dish. It is a perfect recipe for the vegetarians as this dish is cooked without onions and garlic.

So, enjoy the taste of Himachal Pradesh on your table by preparing this delicious chana madra recipe. Take a look.

Serves: 4
Preparation time: 6 hours
Cooking time: 20 minutes

Ingredients

• Chickpeas (Kabuli chana)- 3 cups
• Yogurt- 2 cups
• Hing- a pinch
• Cloves- 2-3
• Cinnamon stick- 1
• Black cardamom- 2 pods
• Cumin seeds- 1tsp
• Bay leaves- 2
• Fennel seeds (saunf)- 1tsp
• Turmeric powder- 1tsp
• Coriander powder- 2tsp
• Sugar- ½ tsp
• Salt- as per taste
• Mixed dried fruits- 2tbsp (chopped)
• Ghee- 4tbsp

Procedure
1. Soak the chickpeas in water overnight or at least for 6 hours.
2. After that, pressure cook the chickpeas with salt and wait for 4 whistles to blow.
3. Once done, drain the excess water from the chickpeas and keep it aside.
4. Heat ghee in a pan and add hing, cumin seeds, cloves, cinnamon, fennel seeds, black cardamoms one by one and saute for a minute.
5. Add turmeric powder, coriander powder and saute for a few seconds.
6. Beat the yogurt in a bowl with sugar and pour it into the pan.
7. Keep the heat on low and keep stirring to avoid lumps.
8. Now add in the boiled chickpeas, salt and the dried fruits to the pan and mix well.
9. Cook for about 10 minutes on low heat and then serve.

Delicious chana madra recipe is ready to be served. It can be paired with chapatis or steamed rice.