Authentic Himachali Chana Madra
A rich and comforting Himachali delicacy featuring boiled chickpeas simmered in a spiced, tangy yogurt gravy thickened with roasted chickpea flour. Infused with aromatic whole spices and ghee, this traditional dish is a festive centerpiece in the mountains.
50min
Total Time
4
Servings
Himachali
Cuisine
Recipe
1
Dry roast the besan in a pan on low heat for 2 minutes until fragrant, then mix it into the whisked yogurt along with a little water to avoid lumps.
2
Heat ghee in a heavy-bottomed pan and add cumin seeds, green cardamom, cinnamon, cloves, and bay leaf, letting them crackle.
3
Add the ginger-green chili paste and sauté for a few seconds until the raw aroma disappears.
4
Lower the heat completely and slowly pour in the yogurt-besan mixture, stirring continuously to prevent the yogurt from curdling.
5
Add turmeric powder, red chili powder, coriander powder, and fennel powder, continuing to stir until the gravy comes to a gentle simmer.
6
Add the boiled chickpeas and salt, mixing well to coat them in the rich yogurt gravy.
7
Cover the pan and simmer on low heat for 15 to 20 minutes, allowing the flavors to infuse deeply into the chickpeas and the gravy to thicken.
8
Garnish with freshly chopped coriander leaves and serve warm with steamed rice or traditional madra bread.
Ingredients
2 cups boiled chickpeas (kabuli chana)
1.5 cups thick yogurt (curd), whisked
2 tablespoons ghee or mustard oil
1 teaspoon cumin seeds
2 green cardamom pods
1 inch cinnamon stick
2 cloves
1 bay leaf
1 teaspoon ginger-green chili paste
1 tablespoon besan (gram flour)
1/2 teaspoon turmeric powder
1 teaspoon Kashmiri red chili powder
1 teaspoon coriander powder
1/2 teaspoon fennel powder
Salt to taste
1 cup water
Fresh coriander leaves for garnish
*This AI-generated recipe may contain inaccuracies.