Authentic Himachali Chana Dal Madra with Warm Makki Roti
Indulge in a rich, slow-cooked Himachali delicacy featuring protein-packed split chickpeas simmered in a velvety, spiced yogurt gravy. This traditional festive dish offers a comforting blend of earthy flavors that pairs perfectly with rustic flatbreads.
65min
Total Time
4
Servings
Himachali
Cuisine
Recipe
1
Drain the soaked chana dal and rinse it thoroughly under running water.
2
Pressure cook the dal with 2 cups of water and a pinch of salt for 3 to 4 whistles until tender yet retaining its shape.
3
Heat ghee in a heavy-bottomed pan over medium heat and add cumin seeds, fennel seeds, cardamom, cinnamon, cloves, and bay leaf until they crackle.
4
Stir in the ginger paste and green chilli paste, sautéing for a minute until the raw aroma disappears.
5
Lower the heat completely and slowly pour in the whisked yogurt, stirring continuously to prevent it from curdling.
6
Add turmeric powder, red chilli powder, and coriander powder, cooking the yogurt mixture until the oil begins to separate.
7
Add the cooked chana dal along with its remaining water into the simmering gravy.
8
Mix in the grated coconut and jaggery, letting the curry simmer on low heat for 10 minutes so the flavors meld together richly.
9
Adjust salt to taste and serve hot with freshly made warm Makki Roti.
Ingredients
1 cup chana dal (split Bengal gram), soaked for 4 hours
1.5 cups thick plain yogurt, whisked
2 tablespoons ghee or mustard oil
1 teaspoon cumin seeds
1 teaspoon fennel seeds
2 green cardamoms
1-inch cinnamon stick
2 cloves
1 bay leaf
1 teaspoon ginger paste
1 teaspoon green chilli paste
1/2 teaspoon turmeric powder
1 teaspoon Kashmiri red chilli powder
1 tablespoon coriander powder
1 tablespoon desiccated coconut or grated fresh coconut
Salt to taste
1 tablespoon jaggery (optional)
2 cups water
*This AI-generated recipe may contain inaccuracies.