Name: Chana Madra / Chickpeas in Yoghurt gravy recipe by Vidya Narayan at BetterButter
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 3
Ingredients: 1.5 cups Chickpeas; 1 cup Yoghurt or Dahi or Thick Curd; 5-6 nos. cloves or Lavang; ½ inch piece of Cinnamon or Dalchini; 4 nos. Green cardamom or Choti Elaichi; 1 no. Black Cardamom or Badi Elaichi; Couple of Bay leaves or Tej patta; ½ tsp turmeric powder or haldi; 1 tsp Red chilli powder or Laal Mirch; ½ tsp Coriander powder or Dhania powder; ½ tsp roasted and crushed methi seeds / Fenugreek seeds; ½ tsp Jeera or cumin seeds; 1 tsp Sugar; 2 tblsp Besan or Gram flour; A pinch of Hing or asafoetida; 1 tsp garam masala powder; 1 tsp Ghee or Clarified butter; ½ cup of water to adjust the consistency of the gravy + as required to cook the chickpeas in the pressure cooker; Salt as per taste

ABOUT Chana Madra / Chickpeas in Yoghurt gravy RECIPE

Chana Madra is a Himachali Main Course Vegetarian Option. The Himachali cuisine uses a variety of spices in their cuisine and usually have their gravies based with yoghurt. Pair this with Phulkas, Rotis or any flatbreads of your choice or enjoy it piping hot with a bowl of steamed rice too. Madra or Chana Madra is a delicacy that belongs to the Chamba and Kangra district of Himachal Pradesh. Not only it is cooked as part of everyday meals, but during festive occasions, it’s a must.

Ingredients Serving: 3

1.5 cups Chickpeas
1 cup Yoghurt or Dahi or Thick Curd
5-6 nos. cloves or Lavang
½ inch piece of Cinnamon or Dalchini
4 nos. Green cardamom or Choti Elaichi
1 no. Black Cardamom or Badi Elaichi
Couple of Bay leaves or Tej patta
½ tsp turmeric powder or haldi
1 tsp Red chilli powder or Laal Mirch
½ tsp Coriander powder or Dhania powder
½ tsp roasted and crushed methi seeds / Fenugreek seeds
½ tsp Jeera or cumin seeds
1 tsp Sugar
2 tblsp Besan or Gram flour
A pinch of Hing or asafoetida
1 tsp garam masala powder
1 tsp Ghee or Clarified butter
½ cup of water to adjust the consistency of the gravy + as required to cook the chickpeas in the pressure cooker
Salt as per taste

Instructions

Soak the chickpeas for atleast 8 hours or preferably overnight and pressure cook them (with salt) for atleast 4-5 whistles until well cooked.
1.5 cups of soaked chickpeas will give you good quantity enough for atleast 3 to 4 persons.
Dry roast the fenugreek seeds and crush them in a mortar and pestle. Heat a kadhai, add Jeera or cumin seeds and roast it well.
Add all the whole masalas like cloves, cinnamon, elaichis, bay leaf and saute for a few seconds.
Then add coriander powder, turmeric, hing, red chilli and saute for a few seconds.
Add the boiled chickpeas and mix well and let it simmer with a lid on for atleast 10 minutes.
Take some besan and mix with ¾ cup of water, whisk well so that there are no lumps.
Add the above mixture to the chickpeas along with some coarsely crushed fenugreek seeds powder.
Stir well and you will see that the chickpeas gravy will start to thicken.
Add some salt at this stage and then add the whisked yoghurt along with some sugar.
Let it simmer for 5 minutes on low flame and then add the garam masala powder. Mix well and let it once again simmer for 3-5 minutes before switching off the flame.
Serve it hot with phulkas or steamed rice.

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