Authentic Himachali Chana Dal Madra V5 with Warm Makki Roti
A rich and comforting Himachali delicacy featuring split chickpeas simmered in a luscious, spiced yogurt gravy. Perfect when paired with hot, rustic corn flatbreads.
75min
Total Time
4
Servings
Himachali
Cuisine
Recipe
1
Heat ghee in a heavy-bottomed pan and add whole spices (cumin, cardamoms, cloves, cinnamon, bay leaf) along with asafoetida until fragrant.
2
Stir in the ginger-garlic paste and sauté for a minute until raw aroma disappears.
3
Lower the heat completely and gradually whisk in the beaten curd, stirring continuously to prevent curdling.
4
Add turmeric powder, coriander powder, fennel powder, and salt, simmering the gravy until the oil begins to separate.
5
Add the boiled chana dal along with a little water, mixing well to coat the lentils in the rich yogurt sauce.
6
Cover and simmer on low heat for 15 to 20 minutes so the dal absorbs all the rich flavors.
7
Garnish with lightly toasted raisins and cashews, and serve piping hot alongside freshly pressed warm makki roti.
Ingredients
1 cup chana dal, soaked overnight and boiled until tender
2 cups thick whisked curd or plain yogurt
2 tablespoons ghee
1 teaspoon cumin seeds
2 green cardamoms
1 black cardamom
2 cloves
1 small cinnamon stick
1 bay leaf
1 teaspoon ginger-garlic paste
1/2 teaspoon turmeric powder
1 teaspoon coriander powder
1/2 teaspoon fennel powder
A pinch of asafoetida
Salt to taste
1 tablespoon chopped raisins and cashews for garnish
Makki roti for serving
*This AI-generated recipe may contain inaccuracies.