Authentic Himachali Chana Madra with Warm Makki Roti

Name: Authentic Himachali Chana Madra with Warm Makki Roti
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Cuisine: Himachali
Ingredients: 2 cups boiled chickpeas (kabuli chana); 1.5 cups fresh whisked yogurt; 2 tbsp ghee; 1 tsp cumin seeds; 2 green cardamoms; 1 inch cinnamon stick; 2 cloves; 1 bay leaf; 1 tsp fennel powder; 1/2 tsp dry ginger powder; 1/2 tsp turmeric powder; 1 tsp Kashmiri red chili powder; 1 tbsp raisins and cashew nuts; Salt to taste; 1 cup water

A rich and comforting Himachali delicacy featuring boiled chickpeas simmered in a spiced, creamy yogurt gravy. Best enjoyed hot with rustic corn flatbreads.

Photo by Muhammad Khawar Nazir on Pexels

55min Total Time

4 Servings

Himachali Cuisine

Recipe

Heat ghee in a heavy-bottomed pan and add whole spices including cumin seeds, cardamom, cinnamon, cloves, and bay leaf until they crackle.

Lower the heat and add the whisked yogurt slowly, stirring continuously to prevent it from curdling.

Add turmeric powder, red chili powder, fennel powder, and dry ginger powder to the yogurt mixture, cooking until the oil separates.

Add the boiled chickpeas and water, mixing well, and let it simmer on low heat for about 15 minutes so the flavors meld.

Stir in the raisins and cashew nuts for a hint of traditional sweetness and richness.

Serve hot alongside freshly prepared warm Makki Roti.

Ingredients

2 cups boiled chickpeas (kabuli chana)

1.5 cups fresh whisked yogurt

2 tbsp ghee

1 tsp cumin seeds

2 green cardamoms

1 inch cinnamon stick

2 cloves

1 bay leaf

1 tsp fennel powder

1/2 tsp dry ginger powder

1/2 tsp turmeric powder

1 tsp Kashmiri red chili powder

1 tbsp raisins and cashew nuts

Salt to taste

1 cup water

*This AI-generated recipe may contain inaccuracies.