New Delhi: Chana Madra is a popular dish from the state of Himachal Pradesh, known for its yoghurt-based gravy. Unlike many other dishes, this recipe avoids using onions, garlic, or tomatoes. Instead, whole spices are crushed and added to the gravy, imparting a delightful and mild flavour. This creamy madra pairs beautifully with babru, a black gram (urad dal) filled puri.
Chana madra recipe can be made easily at home and does not require any elaborate preparations. The only requirement remains of dipping the chana or the white chickpeas in water for at least 12 hours before cooking so that it boils easily later.
Ingredients for Making Chana Madra
2 cups chickpeas
8 tbsp mustard oil
2 bay leaves
4 dry red chillies
2 teaspoons cumin
1 teaspoon hing/asafoetida
20 cashew nuts
2 tbsp raisins
2 inches cinnamon
8 cloves
4 green cardamoms
2 black cardamoms
1 teaspoon turmeric powder
6 teaspoons cumin coriander powder
4 teaspoons red chilli powder
Salt to taste
4 cups curd
2 tbsp plain flour (optional)
400 grams cottage cheese (optional)
2 tbsp rice flour
4 teaspoons sugar
4 tbsp ghee
4 tbsp coriander leaves
Method for Making Chana Madra
Wash and soak chickpeas for 8 to 10 hours. Add 2 pieces of cinnamon, 4 cardamoms, 2 black cardamoms, and 2 bay leaves with the chickpeas to a pressure cooker and boil.
In a mixer jar, make a coarse powder out of cinnamon, cloves, green cardamom, and black cardamom.
Heat oil in a pot and add pieces of red chilli and bay leaf. Add cumin and sauté until light brown. Add hing, cashew nuts, and raisins, and sauté until light pink. Add the whole spice powder to the mixture. Then add turmeric, red chilli powder, cumin coriander powder, and salt, and mix well.
Add the boiled chickpeas and mix. Cook on low heat for 2 to 3 minutes.
Mix curd and plain flour in a bowl and whisk well. The plain flour is optional but helps prevent the curd from splitting. Add this mixture to the gravy and stir continuously until it comes to a boil.
Add cottage cheese pieces to the gravy, if using. Mix rice flour with some water to make a slurry, then add this to the gravy along with sugar. Mix well and cook the curry for 10 minutes on medium heat.
Add 4 tbsp of ghee and coriander leaves. Mix well and turn off the heat.
Serve chana madra with babru, paratha, or rice.
This recipe, with its careful balance of whole spices and creamy yoghurt, delivers a flavourful experience that is both authentic and satisfying.
Chana Madra is a classic Himachali dish celebrated for its creamy yoghurt-based gravy and subtle spice blend. For a comforting and authentic taste of Himachal Pradesh, check out the recipe and bring a piece of this regional specialty to your table. Food & Drink Lifestyle News -Fashion Trends, Beauty Tips, Celebrity Party News, Relationship advice, Travel and Food Tips
