Authentic Himachali Madra with Warm Makki di Roti
A rich and comforting Himachali delicacy featuring boiled chickpeas simmered in a spiced, velvety yogurt and ghee gravy. This traditional festive dish pairs wonderfully with rustic cornflatbreads for a truly wholesome mountain meal.
60min
Total Time
4
Servings
Himachali
Cuisine
Recipe
1
Heat desi ghee in a heavy-bottomed pan and add cumin seeds, bay leaf, green cardamoms, cinnamon, and cloves until they crackle and release their aroma.
2
Lower the heat completely and add the whipped yogurt gradually, stirring continuously to prevent it from curdling.
3
Cook the yogurt mixture on medium-low heat, stirring frequently, until the ghee begins to separate from the sides.
4
Add the ginger-green chili paste, fennel powder, coriander powder, turmeric powder, and red chili powder, and sauté for a minute.
5
Toss in the boiled chickpeas along with a little water, and mix well to coat them in the spiced yogurt gravy.
6
Cover and simmer the curry on low heat for about 15 minutes so the chickpeas absorb all the rich flavors.
7
Stir in the chopped cashews and raisins, adjust salt to taste, and cook for another 2 minutes.
8
Serve hot alongside freshly prepared warm makki di roti.
Ingredients
2 cups boiled kabuli chana (white chickpeas)
1.5 cups full-fat whipped yogurt (dahi)
2 tablespoons desi ghee
1 teaspoon cumin seeds
2 green cardamoms
1 inch cinnamon stick
2 cloves
1 bay leaf
1 teaspoon ginger-green chili paste
1 teaspoon fennel powder
1/2 teaspoon coriander powder
1/4 teaspoon turmeric powder
1/2 teaspoon kashmiri red chili powder
1 tablespoon raisins and chopped cashews
Salt to taste
Water as required
*This AI-generated recipe may contain inaccuracies.