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CHANA MADRA By Nisha Walia

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Nisha Walia
Chana Madra Chana Madra is a thick yogurt based gravy which is a one of the traditional dishes of Himachal Pradesh. Most of the time it is prepared for Himachal's grand celebration called Dhaam and is eaten along with rice and other similar delicacies.

Serves

04

Cooking Time

70

Meal Type

Main Course

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INGREDIENTS

  • 2 cups Kabuli Chana (chickpesoaked overnight and boiled 2 to 3 tablespoons Mustard oil 1/4 teaspoon Asafoetida (hin2 to 3 Cloves 1 inch Cinnamon Stick 2  Black cardamon 3 to 4 Whole Black Peppercorns 1 tsp Cumin seeds 1 tbs Coriander Powder 11/2 tbs Turmeric powder 1Red Chilli powder , as required 1Salt, to taste 13 ) 2 cups Hung Curd, beaten till smooth 11-1/2 tablespoons Rice flour. 1Sliced dry coconut and cashew.

PREPARATION

  1. 1

    Method :- Heat mustard oil in a pan on medium flame. When the oil is adequately heated, add jeera, asafoetida, black cardamom, cloves, black pepper, tej patta and cinnamon stick. Saute the spices for about a minute. In a bowl add curd then add red chilli powder, turmeric powder, grammasala, jeera powder, dhaniya powder and rice flour in a bowl and whisk it. Using plain flour is completely optional but it is added so that the curd does not split when it is added to the curry. Add this mixture to the pan and stir it continuously until it boils. Stirring is important to avoid the yogurt from breaking up or cuddles. Add cooked chickpeas and mix it well with the masala. Add salt, sauted dry fruits & desi ghee and Cook it for another 10 minutes until it is cooked and reaches the right consistency. Gravy thickens as it cools down. Serve Himachali Chana Madra with steamed rice and enjoy !.