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Authentic Himachali Chana Madra Recipe

Authentic Himachali Chana Madra Recipe

blessmyfoodbypayal
Authentic Himachali Chana Madra Recipe is a rich, creamy yogurt-based dish from Himachal Pradesh, offering comforting flavors and traditional charm.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Himchal Pradesh, Indian
Servings 4

Ingredients
  

1 cup = 250 ml

  • 1 Cup white chickpeas
  • 500 gram Curd (fresh & thick)
  • 1 bay leaf
  • 1/2 tsp cumin seeds
  • 1 dry red chilli
  • 1 tsp coriander seeds
  • 3-4 cloves
  • Small piece of mace
  • Small piece of cinnamon
  • Small piece of nutmeg
  • 1 star anise
  • 2 green cardamoms
  • 2 black cardamoms
  • 8-10 black pepper corns
  • Pinch of hing
  • 1/2 tsp garam masala
  • 1 tbsp fennel seeds
  • 1 tbsp desiccated coconut
  • Salt to taste
  • 18-20 dry coconut slivers
  • 3 tbsp desi ghee

Instructions
 

  • Wash, soak overnight and boil chickpeas in pressure cooker with water for 6-7 whistles or until the chickpeas are soft enough to eat.
  • Heat desi ghee in a pan.
  • When ghee is gently hot, add hing, bay leaf, cumin seeds, dry red chilli, coriander seeds, cloves, mace, cinnamon, nutmeg, star anise, green cardamoms, black cardamoms and black pepper corns.
  • Saute for couple of seconds.
  • Add kashmiri red chilli powder and turmeric powder. Mix.
  • Add curd.
  • Start whisking it continuously without stopping otherwise curd will curdle.
  • Stop the whisking only after curd will begin to boil.
  • Add salt, fennel seeds and desiccated coconut.
  • Boil for 2-4 minutes.
  • Add boiled chickpeas. Do not add water in which they were boiled.
  • Also add garam masala and dry coconut slivers.
  • Mix and boil for 3-4 minutes.
  • Chana Madra is ready. Enjoy hot with steamed rice.

Notes

  1. Chana madra is traditionally made in desi ghee but you can make it in oil as well.
  2. Make sure the curd should be fresh and not sour. Actually the gravy of this Traditional Himachali Chana Madra is completely based on curd with no water at all, so there will be no chance of balancing the sour curd with water, like what happens to kadhi.
  3. In case you don't have some special spices but having only regular and basic one, go with them. Madra will still taste good.
  4. Do not discard the water in which chickpeas were boiled. That can be used to make aquafaba or for simply make some lentils or rice in that water.
Keyword authentic chana madra recipe, himachali chana madra