Authentic Himachali Chana Madra V7 with Warm Pahadi Sidu
A rich and comforting Himachali delicacy made with soaked chickpeas simmered in a spiced yogurt and cashew gravy, perfectly paired with traditional steamed sidu bread.
75min
Total Time
4
Servings
Himachali
Cuisine
Recipe
1
Heat ghee in a heavy-bottomed pan and temper the cumin seeds, black cardamom, cinnamon sticks, and cloves until aromatic.
2
Add the ginger-garlic paste and sauté until the raw smell disappears.
3
Lower the heat completely and slowly whisk in the beaten yogurt, stirring continuously to prevent curdling.
4
Cook the yogurt mixture on medium heat until the ghee begins to separate from the gravy.
5
Add turmeric powder, coriander powder, red chili powder, and fennel seed powder, mixing well into the sauce.
6
Toss in the boiled chickpeas along with a little water and let the curry simmer for 15 minutes so the flavors meld.
7
Stir in the chopped cashews and raisins, adjust salt to taste, and cook for another 5 minutes.
8
Serve the warm, rich chana madra alongside freshly steamed Pahadi Sidu.
Ingredients
2 cups boiled white chickpeas
1.5 cups whisked full-fat yogurt
2 tbsp ghee
1 tsp cumin seeds
2 black cardamom pods
2 cinnamon sticks
4 cloves
1 tbsp ginger-garlic paste
1 tsp fennel seed powder
1 tsp coriander powder
1/2 tsp turmeric powder
1/2 tsp Kashmiri red chili powder
2 tbsp chopped cashews and raisins
Salt to taste
Pahadi Sidu bread for serving
*This AI-generated recipe may contain inaccuracies.