Chana Madra

Name: Chana Madra
Cuisine: Indian
Ingredients: 1 cup kabuli chana (White chickpea), soaked overnight and boiled; 2-3 cardamoms; 1 " cinnamon stick; 3-4 cloves; 1 mace; 1 tsp cumin seeds; 1 tbsp coriander powder; 1/2 tsp turmeric powder; 1/2 tsp red chilli powder; 1/2 tsp cumin powder; 1/2 tsp garam masala powder; to taste salt; 1 cup yoghurt; 1 tsp ghee (clarified butter); 2 tbsp mustard oil; 1 tsp raw rice; 3-4 green chilies; 1 tbsp coriander leave, chopped

Bethica Das @kitchen_flavours

Sharjah (UAE)

#Navratrisatvikfood -
This is one of the signature dishes of Himachal Pradesh. It is very nutritious dish where boiled chickpeas are cooked in a yogurt based gravy. Very simple to make and tastes absolutely delicious. It is truly a vegetarian delight with no onion or garlic involved. It can be enjoyed with any form of rice or Indian bread.

Bethica Das @kitchen_flavours

Saved

Ingredients

1 cupkabuli chana (White chickpea), soaked overnight and boiled
2-3cardamoms
1" cinnamon stick
3-4cloves
1mace
1 tspcumin seeds
1 tbspcoriander powder
1/2 tspturmeric powder
1/2 tspred chilli powder
1/2 tspcumin powder
1/2 tspgaram masala powder
to tastesalt
1 cupyoghurt
1 tspghee (clarified butter)
2 tbspmustard oil
1 tspraw rice
3-4green chilies
1 tbspcoriander leave, chopped

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Steps

1

Boil the chana in 1 1/2 cups water for 5 minutes on a low flame after the first whistle. Soak the rice in water for 15 minutes and grind to a fine paste. Keep aside.
2

Heat oil in a pan and temper with cumin seeds, cinnamon, cardamoms, cloves and mace.
3

Add all the dry spices and give it a stir. Then add the boiled chickpeas and combine well. Add the yoghurt and the rice paste.
4

Keep stirring continuously on medium flame for 8-10 minutes or till the gravy slightly thickens. Add ghee and green chilies.
5

Simmer for 1-2 minutes and switch off the flame. Transfer to a serving bowl and garnish with coriander leaves. Relish with steamed rice, jeera rice, pulao, paratha, poori or chapatti.