Himachali Chana Madra
Himachali Chana Madra is a delicious Himachali dish. Ready in about 45 minutes and serves 4 — a great addition to your daily meals.
45min
Total Time
4
Servings
Himachali
Cuisine
Recipe
1
Boil the pre-soaked chickpeas with salt and a pinch of turmeric until soft; drain and set aside.
2
In a heavy pan, heat mustard oil to smoking point, then reduce the heat to medium.
3
Add cumin seeds, asafoetida, green cardamom, black cardamom, cinnamon stick, and cloves; fry for 30 seconds until aromatic.
4
Add cashews and raisins, cooking until cashews turn light golden.
5
In a bowl, mix whisked yogurt with turmeric powder, Kashmiri red chili powder, coriander powder, and the rice flour slurry.
6
Turn the stove heat to low and gradually pour the yogurt mixture into the pan, stirring constantly in one direction to prevent curdling.
7
Continue stirring continuously over low-medium heat until the mixture reaches a simmer and oil separates.
8
Fold in the cooked chickpeas and salt to taste, mixing gently to coat with the yogurt sauce.
9
Simmer uncovered on low heat for 10 to 12 minutes until the gravy thickens to a rich consistency.
10
Drizzle warm ghee over the dish right before serving hot with steamed Basmati rice.
Ingredients
1 cup white chickpeas (kabuli chana), soaked overnight and pressure cooked until tender
1.5 cups fresh full-fat yogurt, whisked smoothly
2 tablespoons mustard oil
1 tablespoon ghee
1 pinch asafoetida (hing)
1 teaspoon cumin seeds
2 green cardamom pods, lightly crushed
1 black cardamom pod
1 inch cinnamon stick
4 cloves
1/2 teaspoon turmeric powder
1 teaspoon Kashmiri red chili powder
1 teaspoon coriander powder
1 tablespoon rice flour mixed with 2 tablespoons water
12 raisins
10 cashews, split in halves
Salt to taste
*This AI-generated recipe may contain inaccuracies.