Authentic Himachali Chana Dal Madra V2 with Warm Makki Roti
Experience the rich, aromatic flavors of Himachal Pradesh with this slow-cooked chana dal simmered in a velvety yogurt and spice-infused gravy. Traditionally prepared during festive feasts, it pairs wonderfully with freshly baked flatbreads.
65min
Total Time
4
Servings
Himachali
Cuisine
Recipe
1
Drain the soaked chana dal and boil it with enough water and a pinch of salt until cooked but still holding its shape.
2
Heat ghee in a heavy-bottomed pan and add cumin seeds, black cardamom, green cardamoms, cinnamon sticks, cloves, and bay leaf until fragrant.
3
Add ginger paste and sauté for a minute over medium heat.
4
Reduce the heat to low and slowly whisk in the beaten curd, stirring continuously to prevent curdling.
5
Add fennel powder, red chili powder, turmeric, and dry coconut powder to the simmering yogurt gravy.
6
Cook the gravy on low heat until the oil begins to separate from the edges.
7
Add the boiled chana dal along with a little of its cooking water into the gravy.
8
Simmer everything together for 10 to 15 minutes so the dal absorbs all the rich flavors.
9
Check for seasoning, garnish with a pinch of roasted cumin, and serve hot with freshly prepared warm makki roti.
Ingredients
1 cup chana dal, soaked for 4 hours
2 cups thick whisked curd or yogurt
2 tbsp ghee
1 tsp cumin seeds
2 black cardamoms
4 green cardamoms
2 cinnamon sticks
4 cloves
1 bay leaf
1 tsp ginger paste
1 tsp fennel powder
1/2 tsp Kashmiri red chili powder
1/4 tsp turmeric powder
1 tbsp dry coconut powder
Salt to taste
Warm makki roti for serving
*This AI-generated recipe may contain inaccuracies.