Himachali Chana Madra Recipe (Chickpeas in Yogurt-Based Gravy)
A comforting and rich vegetarian dish from the hills of Himachal Pradesh, India, Himachali Chana Madra features chickpeas cooked in a spiced yogurt gravy. The unique combination of spices and creamy yogurt makes this dish a delightful main course, perfect when paired with steamed rice.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Kabuli Chana (White Chickpeas) | 2 cups (soaked overnight and boiled) |
| Mustard Oil | 2 to 3 tablespoons |
| Asafoetida (Hing) | 1/4 teaspoon |
| Cloves (Laung) | 2 to 3 pieces |
| Cinnamon Stick (Dalchini) | 1-inch piece |
| Black Cardamom (Badi Elaichi) | 1 pod |
| Whole Black Peppercorns | 3 to 4 pieces |
| Cumin Seeds (Jeera) | 1-1/2 teaspoons |
| Onion (chopped) | 1 (optional) |
| Garam Masala Powder | 3/4 teaspoon |
| Coriander Powder (Dhania) | 1 tablespoon |
| Turmeric Powder (Haldi) | 1/2 tablespoon |
| Red Chilli Powder | As required |
| Salt | To taste |
| Green Chillies (slit) | 2 to 3 |
| Hung Curd (Greek Yogurt) | 2 cups (beaten till smooth) |
| Rice Flour | 1-1/2 tablespoons |
| Ghee | 1 tablespoon |
Preparation Time: 520 minutes (includes soaking time)
Cook Time: 30 minutes
Total Time: 550 minutes
Servings: 4
Cuisine: Himachali
Course: Lunch
Diet: Vegetarian
Instructions:
-
Prepare the Whole Spices:
Begin by grinding the black cardamoms, black peppercorns, and cloves together in a mixer grinder. The goal is to achieve a granulated texture, not a fine powder, which will enhance the flavor of the dish without overpowering it. -
-
Prepare Rice Flour Mixture:
In a small bowl, mix the rice flour with water to create a smooth slurry. Set this mixture aside. -
Heat Mustard Oil:
Heat 2 tablespoons of mustard oil in a large pan or wok over medium heat until it starts smoking. This step is crucial for enhancing the flavor of the oil. -
Add Asafoetida and Whole Spices:
Once the oil is hot, add a pinch of asafoetida (hing), cumin seeds, and the cinnamon stick. Let these spices infuse their flavors into the oil for about 30 seconds. -
Add Ground Spices:
Next, add the ground spice mix (black cardamoms, black peppercorns, and cloves) to the oil. Stir for a few seconds until the spices release their aromatic oils. -
Saute Onion:
If using, add the chopped onion to the pan and sauté it for 1 minute, until softened. This step is optional, but it adds a slight sweetness to the dish. -
Add Dry Spices:
Stir in the garam masala powder, coriander powder, and turmeric powder. Let the spices cook for another minute, allowing them to release their fragrant oils. -
Add Chickpeas:
Add the boiled chickpeas (Kabuli Chana) to the pan, mixing them thoroughly with the spices. Stir gently to coat the chickpeas with the spice mixture. -
Season the Dish:
Add salt and red chilli powder to taste. Stir well to ensure the chickpeas are evenly seasoned. Add the slit green chilies to give the dish an additional burst of flavor. -
Cook the Chickpeas:
Allow the chickpeas to cook in the spices for 2 to 4 minutes, ensuring they absorb the flavors. Stir occasionally. -
Add Yogurt:
Lower the heat to medium-low and gradually add the beaten yogurt, stirring constantly to prevent it from curdling. Continue stirring the chickpeas and yogurt mixture until well combined. -
Bring to a Simmer:
Increase the heat to medium and let the mixture simmer. It’s important to keep stirring so the yogurt doesn’t break or separate. Once the yogurt begins to heat up and the gravy starts to thicken, you’ll know it’s time for the next step. -
Add Rice Flour and Ghee:
Add the rice flour mixture and ghee to the pan. Stir continuously for 5 to 6 more minutes, until the gravy reaches the desired consistency. The rice flour will help thicken the gravy while the ghee adds a rich, creamy texture. -
Final Adjustments:
Remember that the gravy will thicken as it cools, so it’s important to achieve a slightly runny consistency while cooking. Taste and adjust the seasoning with more salt or red chili powder if needed. -
Serve:
Serve the Himachali Chana Madra hot, alongside steamed rice and a refreshing Kachumber Salad for a balanced and hearty meal.
Tips & Variations:
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Yogurt: Ensure the yogurt is well-beaten to prevent curdling during the cooking process. Greek yogurt works best because of its smooth texture.
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Spices: Adjust the quantity of spices based on your preference. If you enjoy a milder taste, reduce the amount of garam masala and chili powder.
-
Rice Flour: If you prefer a thicker gravy, you can add a bit more rice flour, but be careful not to make it too thick.
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Optional Garnishes: Top the Chana Madra with freshly chopped cilantro or mint for an extra layer of freshness.
Nutritional Information (Per Serving):
| Nutrient | Amount |
|---|---|
| Calories | 350 kcal |
| Protein | 13 g |
| Carbohydrates | 45 g |
| Fiber | 9 g |
| Fat | 14 g |
| Saturated Fat | 2 g |
| Sodium | 620 mg |
Himachali Chana Madra is a perfect dish to enjoy the richness of Himachali cuisine in the comfort of your home. With its blend of spices, tangy yogurt, and hearty chickpeas, it provides a unique twist on traditional curry dishes. Enjoy it with a side of steamed rice and a crunchy Kachumber Salad for a truly satisfying meal.
