Himachali Channa Madra: A Himachali Recipe (Chickpeas With Yogurt Gravy)
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Madra is a thick, yogurt based gravy that is a popular dish in Himachal Pradesh.
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Ingredients
- 3 -4 cup chickpeas soaked overnight and boiled )
- 2-3 cloves & Cardamom
- 1 stick cinnamon
- 2 -3 pieces of black cardamom
- 1 tsp fennel seeds
- 2 tsp. coriander powder
- 1 tsp Turmeric Powder
- 1 tsp garam masala
- 1 tsp Sugar
- Salt
- 1 kg curd
- Cashew nuts chopped dry coconut & Raisins
- Desi Ghee 6-7 tsp
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Instructions
- Heat Desi Ghee in a pan to smoking point on medium heat.
- Add cloves, cinnamon, black cardamom, cardamom 7 fennel seeds
- Now add coriander powder, garam masala, salt and turmeric powder and stir well (do not let it burn or blacken.)
- Add the curd to pan and keep stirring continuously
- After 5-10 minutes add the cashew nut & raisins (stir continuously)
- Add dry chopped coconut. Do not stop stirring or the curd will curdle.
- Add 1 tsp of sugar turn the heat on low and cook the gravy on a slow fire for about 30 minutes until it leaves the ghee on top.
- Now add the boiled chickpeas and cover it and cook for 10 minutes mix well. Your Madra is ready. Serve hot
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