Himachal Pradesh is part of northern states of Indian. This state is well known for it natural beauty.
Chana Madra is a mildly spiced dish from the state of Himachal pradesh. This dish is made of chickpeas cooked in yogurt gravy along with spices & served along with rice & roti or chapati.
Prep Time-8hrs | Cook Time-45mins | Serves-2people
Recipe by : Bethica Das
Ingredients
1/2Cup dry chickpeas or 1Cup cooked chickpeas
1Inch cinnamon
2Cloves
2Cardamon
1Tsp coriander powder {Dhaniya powder}
1Cup yogurt
1Tsp rice flour + 2Tbs water
1Tsp red chili powder
1&1/2Tsp garam masala
1/4Tsp turmeric
1Tsp jeera {Cumin}
1/4Tsp hing {Asafetida}
1Tsp ghee
2Tsp oil
Coriander leaves chopped for garnish
Directions
{ If using dried chick peas. Wash & soak them over night. They yield to 1cup of chickpeas because they grow their size. Pressure cook with 1Cup water for 2whistles}
- Heat pan with oil. To that add hing, turmeric, cloves, cardamon, cinnamon & jeera to pan. Now add coriander powder, chili powder & garam masala powder to pan.
- Now add chana dal to pan & to that add yogurt to that.
- Keep stirring it for 5-6mins so that the curd won't curdle up.
- Add water to rice flour, ghee & salt to make a paste of it.
- Mix it to pan & cook for 4mins. Adjust taste if needed.
- Garnish with coriander leaves & serve as you like.
Note:
- You can use 1Tbs raw rice soaked in water for over night & grind it smooth paste in place of rice flour.
- This recipe doesn't call for chili powder or garam masala. I had to add it to give a lift to the dish.
