Authentic Himachali Chana Madra with Madra Roti
A rich and fragrant Himachali delicacy featuring boiled chickpeas simmered in a spiced, velvety yogurt and ghee gravy. Perfumed with aromatic whole spices, this traditional festive dish offers a comforting blend of tangy and savory flavors.
60min
Total Time
4
Servings
Himachali
Cuisine
Recipe
1
Heat ghee in a heavy-bottomed pan over medium heat and add the cumin seeds, black cardamom, green cardamom, cinnamon, cloves, and bay leaf until they crackle and release their aroma.
2
Lower the heat and add the whisked yogurt continuously, stirring vigorously to prevent curdling.
3
Add the turmeric powder, red chilli powder, dry ginger powder, and fennel seed powder to the yogurt mixture, cooking until the oil begins to separate.
4
Stir in the roasted chickpea flour dissolved in a little water to thicken the gravy nicely.
5
Add the boiled chickpeas and salt, mixing well to coat them in the rich yogurt masala.
6
Pour in half a cup of water, cover the pan, and simmer on low heat for 15 to 20 minutes so the flavors meld deeply.
7
Serve hot with traditional madra roti or steamed rice.
Ingredients
2 cups boiled kabuli chana (chickpeas)
1.5 cups thick whisked yogurt (curd)
3 tablespoons ghee
1 teaspoon cumin seeds
2 black cardamom pods
4 green cardamom pods
2 cinnamon sticks
4 cloves
1 bay leaf
1 tablespoon fennel seed powder
1 teaspoon dry ginger powder
1/2 teaspoon turmeric powder
1 teaspoon Kashmiri red chilli powder
2 tablespoons roasted chickpea flour (sattu or besan)
Salt to taste
1/2 cup water
*This AI-generated recipe may contain inaccuracies.