Authentic Himachali Chana Madra with Warm Madradi Roti
Indulge in a rich and fragrant Himachali delicacy featuring boiled chickpeas simmered in a luscious, spiced yogurt gravy. Infused with aromatic whole spices and ghee, this traditional festive dish offers a comforting blend of savory and mildly sweet notes.
55min
Total Time
4
Servings
Himachali
Cuisine
Recipe
1
Whisk the curd in a bowl along with the gram flour and a splash of water until smooth to prevent curdling while cooking.
2
Heat pure desi ghee in a heavy-bottomed pan over medium heat and add cumin seeds, green cardamom, cinnamon, cloves, and bay leaf until they crackle and release their aroma.
3
Reduce the heat to low and slowly pour in the whisked yogurt mixture, stirring continuously until it starts to simmer.
4
Add fennel powder, dry ginger powder, turmeric powder, red chilli powder, and coriander powder to the gravy, mixing well.
5
Add the boiled kabuli chana along with half a cup of water, season with salt, and stir gently to combine.
6
Cover the pan with a lid and let the madra simmer on low heat for 15 to 20 minutes until the gravy thickens and the flavors meld together.
7
Garnish with freshly chopped coriander leaves and serve hot alongside warm traditional madradi roti.
Ingredients
2 cups boiled kabuli chana (white chickpeas)
1.5 cups thick whisked curd (yogurt)
2 tablespoons pure desi ghee
1 teaspoon cumin seeds
2 green cardamom pods
1 inch cinnamon stick
2 cloves
1 bay leaf
1 teaspoon fennel powder
1/2 teaspoon dry ginger powder
1/4 teaspoon turmeric powder
1/2 teaspoon Kashmiri red chilli powder
1 tablespoon coriander powder
1 tablespoon gram flour (besan)
Salt to taste
1 tablespoon chopped fresh coriander leaves for garnish
*This AI-generated recipe may contain inaccuracies.