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Himachali Channa Madra: A Himachali Recipe (Chickpeas With Yogurt Gravy)
Abhinav Dhiman
Madra is a thick, yogurt based gravy that is a popular dish in Himachal Pradesh.
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Prep Time
30
minutes
mins
Cook Time
1
hour
hr
Total Time
1
hour
hr
30
minutes
mins
Served As
Dinner
,
Lunch
Recipe Cuisine Type
Indian
,
North Indian
Servings
4
Ingredients
1x
2x
3x
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
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
Keyword
indian recipe
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