Authentic Himachali Chana Madra V8 with Warm Pahadi Sidu
A rich and comforting Himachali yogurt-based chickpea curry simmered with aromatic whole spices and dry fruits. Served alongside fluffy stuffed wheat bread, this traditional hill delicacy offers a perfect balance of tangy and savory notes.
60min
Total Time
4
Servings
Himachali
Cuisine
Recipe
1
Heat ghee in a heavy-bottomed pan and temper with cumin seeds, black cardamom, green cardamoms, cinnamon, and cloves until aromatic.
2
Add the ginger-garlic paste and sauté for a minute until the raw aroma disappears.
3
Lower the heat completely and slowly add the whisked yogurt, stirring continuously to prevent curdling.
4
Cook the yogurt mixture on medium-low heat until the ghee begins to separate from the sides.
5
Add fennel powder, coriander powder, turmeric powder, and Kashmiri red chili powder, mixing well into the gravy.
6
Stir in the boiled chickpeas along with a little water and simmer for 15 minutes so the flavors absorb well.
7
In a separate small pan, roast the cashews and raisins in a touch of ghee until golden and fragrant.
8
Garnish the rich Madra with the roasted dry fruits and serve hot alongside freshly steamed warm Pahadi Sidu.
Ingredients
2 cups boiled chickpeas
1.5 cups whisked full-fat yogurt
2 tablespoons ghee
1 teaspoon cumin seeds
2 black cardamoms
4 green cardamoms
2 cinnamon sticks
4 cloves
1 tablespoon ginger-garlic paste
1 teaspoon fennel powder
1 teaspoon coriander powder
1/2 teaspoon turmeric powder
1 teaspoon Kashmiri red chili powder
1/4 cup chopped cashews and raisins
Salt to taste
Warm Pahadi Sidu for serving
*This AI-generated recipe may contain inaccuracies.