Pahadi Rajma Madra/Chamba Ka Madra | How to make Pahadi Rajma Madra/Chamba Ka Madra

By Rina Vora  |  24th Apr 2016  |  
4.8 from 4 reviews Rate It!
  • Pahadi Rajma Madra/Chamba Ka Madra, How to make Pahadi Rajma Madra/Chamba Ka Madra
Pahadi Rajma Madra/Chamba Ka Madraby Rina Vora
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About Pahadi Rajma Madra/Chamba Ka Madra Recipe

A dish prepared in Dham or as the Food Fest in Chamba region is called. Simple yet rich, it uses Rajma/Kidney Beans, cooked in yoghurt gravy along with desi ghee and few spices.What makes it more interesting is the way of cooking yoghurt, let's see how it's prepared. I learned the technicalities of Himachali cuisine from a friend's mom, thank you Gaurav & Aunty for the guidance!

Pahadi Rajma Madra/Chamba Ka Madra

Ingredients to make Pahadi Rajma Madra/Chamba Ka Madra

  • rajma 100 gms/1 tea cup
  • Fresh yoghurt/dahi 200 ml
  • Desi ghee 2 tbsp
  • cloves 2-3
  • cinnamon 1"stick
  • Green cardamoms 2
  • Black cardamom 1
  • jeera/ Cumin Seeds 1/4 tsp
  • Hing/asafoetida a pinch
  • Saunf/fennel seed Powder 1/4 tsp
  • Methi/fenugreek Powder 1/4 tsp
  • turmeric Powder/Haldi a pinch
  • Rice flour 1 tsp or soaked and ground rice 1 tsp (optional)
  • red chilli Powder 1/2 tsp + 1 pinch (optional)
  • Garam masala Powder 1/4 tsp (optional)
  • salt to taste

How to make Pahadi Rajma Madra/Chamba Ka Madra

  1. Wash and soak the rajma for 6-8 hours. Add salt, water and pressure cook till it's tender but whole. Drain, keep aside, reserve the cooking liquid too. Whisk the yoghurt till its smooth and mix in the rice flour/paste.
  2. Take a heavy bottomed kadai. Heat 2 tbsp ghee, adding the whole spices except jeera. Once the spices puff up, add jeera and let it crackle followed by hing. Now take the vessel off the flame, add turmeric powder and youghurt.
  3. Mix gently and return the vessel to the flame. Keep stirring the yoghurt continuously, let it boil. Continue stirring it on a low to medium flame, once it starts thickening it will stick to the bottom and sides, scrape it off and add it back.
  4. Keep cooking the yoghurt till it starts browning, this will take about 30-40 mins. (You can sprinkle water to ensure it does not burn while frying.)
  5. Add methi powder, saunf powder and red chilli powder. Mix well, add the cooked rajma and some water. Adjust salt, cook till it's of desired consistency on a low flame. Sprinkle garam masala (optional) and a pinch of red chilli powder (optional).
  6. Cover the pan and cook on a low flame for 5 minutes. You will see specks of ghee on the surface when it's done.
  7. Serve with rice/bread of your choice.

My Tip:

The original recipe does not use red chilli powder, that's my addition. Personally I feel it tastes better without garam masala, the way it evolved didn't include garam masala, the addition was adapted later with time. Rice flour/paste is added only to ensure that the yoghurt dosent curdle, I didn't add, you can skip it too. It dosent make a difference to the taste or flavor of the dish. Almost all recipes of madra mention adding dryfruits or even coconut but even that has evolved over time in order to add richness, the original recipe didn't call for dry fruits, I didn't add any but you can, it will give you the present day version of Madra. Also the original recipe uses much more amount of ghee, I've tampered with that, reducing it to a fourth of the quantity used.

Reviews for Pahadi Rajma Madra/Chamba Ka Madra (4)

divya parmar2 years ago

Thanks a ton for sharing this recipe !

Lopamudra Mohanty2 years ago


Kakoli Bhattacharyya3 years ago

I was looking for this recipe for a long time. Thank you so much for sharing this himachali recipe.

Lata Lala3 years ago

Congratulations Rina :smiley:

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