Name: Homemade Himachali Chana Madra Recipe (Chickpeas In Yogurt Based Gravy)
Prep time: 520 min
Cook time: 30 min
Total time: 550 min
Yield: 4 servings
Cuisine: Himachal
Ingredients: 2 cups Kabuli Chana (White Chickpeas) - soaked overnight and boiled; 2 to 3 tablespoons Mustard oil; 1/4 teaspoon Asafoetida (hing); 2 to 3 Cloves (Laung); 1 inch Cinnamon Stick (Dalchini); 1 Black cardamom (Badi Elaichi); 3 to 4 Whole Black Peppercorns; 1-1/2 teaspoon Cumin seeds (Jeera); 1 Onion - chopped (optional); 3/4 teaspoon Garam masala powder; 1 tablespoon Coriander Powder (Dhania); 1/2 tablespoon Turmeric powder (Haldi); Red Chilli powder - as required; Salt - to taste; 2 to 3 Green Chillies - slit; 2 cups Hung Curd (Greek Yogurt) - beaten till smooth; 1-1/2 tablespoons Rice flour; 1 tablespoon Ghee

Ingredients

2 cups Kabuli Chana (White Chickpeas) - soaked overnight and boiled
2 to 3 tablespoons Mustard oil
1/4 teaspoon Asafoetida (hing)
2 to 3 Cloves (Laung)
1 inch Cinnamon Stick (Dalchini)
1 Black cardamom (Badi Elaichi)
3 to 4 Whole Black Peppercorns
1-1/2 teaspoon Cumin seeds (Jeera)
1 Onion - chopped (optional)
3/4 teaspoon Garam masala powder
1 tablespoon Coriander Powder (Dhania)
1/2 tablespoon Turmeric powder (Haldi)
Red Chilli powder - as required
Salt - to taste
2 to 3 Green Chillies - slit
2 cups Hung Curd (Greek Yogurt) - beaten till smooth
1-1/2 tablespoons Rice flour
1 tablespoon Ghee

Instructions

To begin making the preparation guide, grind together black cardamoms, black peppercorns and cloves in a mixer grinder.

Make sure it doesn’t turn into a fine ground mix, it should be granulated.swirl around rice ground mix with moisture and keep it aside.

burning up 2 tablespoons of mustard cooking oil to smoking point on medium burning up.introduce a pinch of asafoetida, cumin seeds and cinnamon.Next, introduce all the dehydrated perfumed element which we grinded earlier.introduce bulb produce and saute it for a minute (this step is optional).

introduce garam masala ground mix and coriander ground mix.introduce cooked chickpeas and swirl around it well with the masala.

introduce table salt and chilli ground mix to palate.introduce some slit green chillies and let it burning up for 2 to 4 moments more.Now turn the burning up on low and introduce beaten yogurt while stirring chickpeas.

Keep stirring the mixture until yogurt mixes well.Increase the burning up to medium and continue stirring till yogurts starts to heat to boiling point.

Stirring is important to avoid the yogurt from breaking up or cuddle.introduce rice ground mix mixture and ghee and keep stirring.

burning up it for another 5-6 moments until it is cooked and reaches the right consistency.Do remember that the curry base thickens as it cools down. offer Himachali Chana Madra with steamed rice and Kachumber Salad for a ideal meal.

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Homemade Himachali Chana Madra Recipe (Chickpeas In Yogurt Based Gravy)

520 Min Prep

30 Min Cook

4 Servings

Vegetarian

Ingredients

Instructions

Recipe Information

Recipe Time chart

Preparation Time

Cooking Time

Total Time

Master Chef

Homemade Himachali Chana Madra Recipe (Chickpeas In Yogurt Based Gravy)

520 Min Prep

30 Min Cook

4 Servings

Vegetarian

Ingredients

Instructions

Recipe Information

Recipe Time chart

Preparation Time

Cooking Time

Total Time

Master Chef

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