Himachali Chana Madra Recipe (Chickpeas In Yogurt Based Gravy)
A vegetarian Himachal recipe with kabuli chana (white chickpeas) - soaked overnight and boiled, to 3 tablespoons mustard oil, asafoetida (hing). Ready in 9h 10m, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
19 steps- 1
To begin making the recipe, grind together black cardamoms, black peppercorns and cloves in a mixer grinder
to 3 cloves (laung)(2)black cardamom (badi elaichi)(1)to 4 whole black peppercorns(3) - 2
Make sure it doesn’t turn into a fine powder, it should be granulated
garam masala powder(3/4 teaspoon)coriander powder (dhania)(1 tablespoon)turmeric powder (haldi)(1/2 tablespoon)red chilli powder - as required - 3
Mix rice flour with water and keep it aside
-/2 tablespoons rice flour(1) - 4
Heat 2 tablespoons of mustard oil to smoking point on medium heat
to 3 tablespoons mustard oil(2)-/2 tablespoons rice flour(1) - 5
Add a pinch of asafoetida, cumin seeds and cinnamon
asafoetida (hing)(1/4 teaspoon)inch cinnamon stick (dalchini)(1)-/2 cumin seeds (jeera)(1 teaspoon) - 6
Next, add all the dry spice which we grinded earlier
- 7
Add onion and saute it for a minute (this step is optional)
onion - chopped (optional)(1) - 8
Add garam masala powder and coriander powder
garam masala powder(3/4 teaspoon)coriander powder (dhania)(1 tablespoon)turmeric powder (haldi)(1/2 tablespoon)red chilli powder - as required - 9
Add cooked chickpeas and mix it well with the masala
garam masala powder(3/4 teaspoon) - 10
Add salt and chilli powder to taste
garam masala powder(3/4 teaspoon)coriander powder (dhania)(1 tablespoon)turmeric powder (haldi)(1/2 tablespoon)red chilli powder - as requiredsalt - to taste - 11
Add some slit green chillies and let it cook for 2 to 4 minutes more
red chilli powder - as requiredto 3 green chillies - slit(2) - 12
Now turn the heat on low and add beaten yogurt while stirring chickpeas
hung curd (greek yogurt) - beaten till smooth(2 cups) - 13
Keep stirring the mixture until yogurt mixes well
- 14
Increase the heat to medium and continue stirring till yogurts starts to boil
hung curd (greek yogurt) - beaten till smooth(2 cups) - 15
Stirring is important to avoid the yogurt from breaking up or cuddle
- 16
Add rice flour mixture and ghee and keep stirring
-/2 tablespoons rice flour(1)ghee(1 tablespoon) - 17
Cook it for another 5-6 minutes until it is cooked and reaches the right consistency
- 18
Do remember that the gravy thickens as it cools down
- 19
Serve Himachali Chana Madra with steamed rice and Kachumber Salad for a perfect meal
kabuli chana (white chickpeas) - soaked overnight and boiled(2 cups)-/2 tablespoons rice flour(1)
Rate this recipe
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Himachali Chana Madra Recipe (Chickpeas In Yogurt Based Gravy)
A vegetarian Himachal recipe with kabuli chana (white chickpeas) - soaked overnight and boiled, to 3 tablespoons mustard oil, asafoetida (hing). Ready in 9h 10m, serves 4.
Curated byKavya Sharma🇮🇳
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Directions
19 steps- 1
To begin making the recipe, grind together black cardamoms, black peppercorns and cloves in a mixer grinder
to 3 cloves (laung)(2)black cardamom (badi elaichi)(1)to 4 whole black peppercorns(3) - 2
Make sure it doesn’t turn into a fine powder, it should be granulated
garam masala powder(3/4 teaspoon)coriander powder (dhania)(1 tablespoon)turmeric powder (haldi)(1/2 tablespoon)red chilli powder - as required - 3
Mix rice flour with water and keep it aside
-/2 tablespoons rice flour(1) - 4
Heat 2 tablespoons of mustard oil to smoking point on medium heat
to 3 tablespoons mustard oil(2)-/2 tablespoons rice flour(1) - 5
Add a pinch of asafoetida, cumin seeds and cinnamon
asafoetida (hing)(1/4 teaspoon)inch cinnamon stick (dalchini)(1)-/2 cumin seeds (jeera)(1 teaspoon) - 6
Next, add all the dry spice which we grinded earlier
- 7
Add onion and saute it for a minute (this step is optional)
onion - chopped (optional)(1) - 8
Add garam masala powder and coriander powder
garam masala powder(3/4 teaspoon)coriander powder (dhania)(1 tablespoon)turmeric powder (haldi)(1/2 tablespoon)red chilli powder - as required - 9
Add cooked chickpeas and mix it well with the masala
garam masala powder(3/4 teaspoon) - 10
Add salt and chilli powder to taste
garam masala powder(3/4 teaspoon)coriander powder (dhania)(1 tablespoon)turmeric powder (haldi)(1/2 tablespoon)red chilli powder - as requiredsalt - to taste - 11
Add some slit green chillies and let it cook for 2 to 4 minutes more
red chilli powder - as requiredto 3 green chillies - slit(2) - 12
Now turn the heat on low and add beaten yogurt while stirring chickpeas
hung curd (greek yogurt) - beaten till smooth(2 cups) - 13
Keep stirring the mixture until yogurt mixes well
- 14
Increase the heat to medium and continue stirring till yogurts starts to boil
hung curd (greek yogurt) - beaten till smooth(2 cups) - 15
Stirring is important to avoid the yogurt from breaking up or cuddle
- 16
Add rice flour mixture and ghee and keep stirring
-/2 tablespoons rice flour(1)ghee(1 tablespoon) - 17
Cook it for another 5-6 minutes until it is cooked and reaches the right consistency
- 18
Do remember that the gravy thickens as it cools down
- 19
Serve Himachali Chana Madra with steamed rice and Kachumber Salad for a perfect meal
kabuli chana (white chickpeas) - soaked overnight and boiled(2 cups)-/2 tablespoons rice flour(1)
Rate this recipe
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