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
You might also like
Scan to Cook
Open this recipe page on your phone instantly by scanning the QR code.
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🇮🇳
Estimated Nutrition Highlights
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
Ingredients Checklist
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
You might also like · Himachal
Himachali Chana Madra Recipe (Himachali Chana Madra)
⏱️ 45 min
Himachal Style Panchkuti Khichdi Recipe
⏱️ 50 min
Kala Chana Mithaas Liye Recipe (Chickpeas & Lotus seed In Date Curry)
⏱️ 25 min
Sepu Vadi Recipe (Himachali Split Urad Dal Dumplings In Spinach Gravy)
⏱️ 55 min
Himachal Pahari Style Teliah Mah Recipe (Brown Horse Gram Curry)
⏱️ 145 min
Himachali Khatta Recipe (Tangy Black Chickpea Curry)
⏱️ 580 min