Chana Madra
by BETHICA DAS
02 Apr 2013
This recipe has been viewed 22867 times
This is a recipe from the state of himachal pradesh. It is chickpeas cooked in yoghurt gravy. Very simple to make and tastes absolutely delicious.
Chana Madra recipe - How to make Chana Madra
Preparation Time: Cooking Time: Total Time:
Makes 2 servings
1 cup boiled kabuli chana (white chick peas)
2 cardamoms
1 stick cinnamon (dalchini)
4 cloves (laung / lavang)
1/4 tsp asafoetida (hing)
1/2 tsp cumin seeds (jeera)
1/2 tsp coriander (dhania) powder
1/2 tsp turmeric powder (haldi)
1 tbsp rice (chawal)
salt to taste
1 cup curds (dahi)
1 tbsp ghee
2 tbsp mustard (rai / sarson) oil
1 tbsp chopped coriander (dhania)
Method
- Method
- Soak the rice overnight or for atleast an hour and grind into a paste. Keep aside.
- Heat oil in a pan and temper with cumin seeds, cardamoms, cinnamon, cloves and asafoetida.
- Add the turmeric powder and coriander powder and saute for few seconds.
- Add the boiled chickpeas and combine well. Then add the blended yoghurt and keep stirring continuously on low flame for 7-8 minutes.
- Now add the ground rice paste, ghee and salt and cook for 4-5 minutes.
- At this point the gravy should have reduced and become slightly thick.
- Remove from the fire and serve, garnished with coriander leaves
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