Authentic Himachali Chana Dal Madra V4 with Warm Makki Roti
A rich and comforting Himachali delicacy featuring split chickpeas simmered in a luscious, spiced yogurt gravy. Served alongside warm, rustic corn flatbreads, this dish offers a delightful harmony of earthy flavors and creamy textures.
60min
Total Time
4
Servings
Himachali
Cuisine
Recipe
1
Drain the soaked chana dal and pressure cook it with 2 cups of water and a pinch of salt for 3 to 4 whistles until tender yet holding its shape.
2
Heat ghee in a heavy-bottomed pan over medium heat, then add cumin seeds, black cardamom, green cardamom, cinnamon, cloves, and asafoetida, letting them splutter.
3
Lower the heat and add ginger paste, fennel powder, dry ginger powder, turmeric powder, and Kashmiri red chili powder, sautéing briefly without burning.
4
Whisk the yogurt thoroughly and pour it into the pan while stirring continuously to prevent curdling.
5
Bring the yogurt mixture to a gentle boil, then add the cooked chana dal along with its remaining cooking water.
6
Simmer the curry on low heat for 15 minutes until the gravy thickens and absorbs all the aromatic spices.
7
Garnish with freshly chopped coriander leaves and serve piping hot with warm makki roti.
Ingredients
1 cup chana dal, soaked for 4 hours
2 cups whisked full-fat yogurt
2 tablespoons ghee
1 teaspoon cumin seeds
2 black cardamom pods
3 green cardamom pods
1 cinnamon stick
2 cloves
1 pinch asafoetida
1 teaspoon ginger paste
1 teaspoon fennel powder
1/2 teaspoon dry ginger powder
1/2 teaspoon turmeric powder
1 teaspoon Kashmiri red chili powder
Salt to taste
2 cups water
Chopped coriander leaves for garnish
Warm makki roti for serving
*This AI-generated recipe may contain inaccuracies.