Authentic Himachali Chana Dal Madra V3 with Warm Makki Roti
Indulge in a rich and comforting Pahadi delicacy made with protein-rich chana dal simmered in a spiced, creamy yogurt gravy. Best enjoyed warm alongside rustic corn flatbreads.
60min
Total Time
4
Servings
Himachali
Cuisine
Recipe
1
Rinse the soaked chana dal and pressure cook with 2 cups of water and a pinch of salt for 4 to 5 whistles until tender yet holding its shape.
2
Heat ghee in a heavy-bottomed pan over medium heat and add cumin seeds, black cardamom, green cardamom, cloves, cinnamon, and bay leaf until fragrant.
3
Stir in the ginger paste and sauté for a minute until raw aroma disappears.
4
Lower the heat completely and slowly pour in the whisked yogurt, stirring continuously to prevent curdling.
5
Add fennel powder, dry ginger powder, turmeric powder, and Kashmiri red chilli powder, continuing to stir until the gravy comes to a gentle simmer and oil separates slightly.
6
Add the cooked chana dal along with its residual cooking water into the yogurt gravy and mix well.
7
Simmer on low heat for 10 to 12 minutes so the dal absorbs all the rich aromatic flavors of the spiced yogurt sauce.
8
Garnish with freshly chopped coriander leaves and serve piping hot alongside freshly pressed warm Makki Roti.
Ingredients
1 cup chana dal soaked for 4 hours
1.5 cups whisked full-fat yogurt
2 tablespoons ghee
1 teaspoon cumin seeds
2 black cardamom pods
3 green cardamom pods
2 cloves
1 inch cinnamon stick
1 bay leaf
1 tablespoon ginger paste
1 teaspoon fennel powder
1/2 teaspoon dry ginger powder
1/2 teaspoon turmeric powder
1 teaspoon Kashmiri red chilli powder
Salt to taste
2 cups water
Fresh coriander leaves for garnish
4 freshly made warm Makki Roti for serving
*This AI-generated recipe may contain inaccuracies.