Himachali Chana Madra Recipe
Description
Himachali Chana Madra is a delectable and aromatic dish from the Himachal region, known for its rich flavors and comforting texture. This popular recipe features chickpeas (Kabuli Chana) simmered in a creamy yogurt-based gravy, infused with a variety of spices that give it a deep, aromatic taste. A cherished dish in Himachal, Chana Madra is often prepared during festive occasions like Ghaam and is typically served with rice and Boondi Raita, making it a hearty and satisfying meal for lunch.
Cuisine: Himachali
Course: Lunch
Diet: High Protein Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Chickpeas (Kabuli Chana), boiled | 1 cup |
| Curd (Yogurt) | 1 cup |
| Ghee | 3 tbsp |
| Cumin Seeds | 1 tsp |
| Asafoetida (Hing) | A pinch |
| Coriander Powder | 1 tsp |
| Turmeric Powder | 1/4 tsp |
| Red Chilli Powder | 1 tsp |
| Salt | To taste |
| Cinnamon | 1 stick |
| Cloves | 6 whole |
| Cardamom | 4 whole |
| Whole Black Pepper | 6 whole |
| Raisins | 2 tbsp |
Preparation Time
15 minutes
Cooking Time
30 minutes
Total Time
45 minutes
Instructions
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Grind the Whole Spices: Begin by coarsely grinding the cardamom, black pepper, and cloves in a mixer or spice grinder to release their aromatic oils and create a flavorful masala.
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Prepare the Ghee Base: In a deep pan or kadhai, heat 3 tablespoons of ghee over medium heat. Once the ghee is hot, add a pinch of asafoetida (hing) followed by cumin seeds. Let the cumin seeds splutter and release their fragrance.
-
Fry the Ground Spices: Immediately add the cinnamon stick and the coarsely ground cardamom, black pepper, and cloves to the pan. Fry the mixture for about a minute until the spices are well roasted and aromatic.
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Add the Dry Spices: Now, sprinkle in the turmeric powder, coriander powder, and red chilli powder. Stir to combine and cook the spices for another minute, allowing their flavors to blend together.
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Incorporate the Chickpeas: Add the boiled chickpeas (Kabuli chana) to the pan and mix well, ensuring they are coated in the fragrant spice mixture.
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Add Raisins and Curd: Stir in the raisins, followed by the curd (yogurt). Mix everything thoroughly and cook the mixture on medium flame for 2 minutes, allowing the yogurt to thicken slightly and blend with the spices.
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Season with Salt: Add salt to taste and give the curry a good stir. Let the dish simmer on low heat for a few minutes to allow the flavors to meld together.
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Finish and Serve: Turn off the heat once the curry has reached a creamy consistency. Garnish with freshly chopped coriander leaves for a burst of color and freshness.
Serving Suggestions
Himachali Chana Madra is best enjoyed with steamed basmati rice and Boondi Raita, making it a complete, nutritious meal for lunch. The rich and creamy curry pairs perfectly with the cooling raita, creating a delicious balance of flavors and textures.
Tip: For an extra touch of authenticity, adjust the spice levels to your preference. If you like it spicier, feel free to add more red chilli powder or fresh green chilies.
