Chana Madra (Himachali Chickpeas in Yogurt Gravy)

KP
Servings: 4 Total Time: 9 hrs 15 mins
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Chickpeas simmered in a spiced yogurt and ghee gravy from the Himachali dham feast

Illustrative stock photos, not this exact recipe. Photo credits are at the bottom of the page.

Ingredients in this recipe

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Madra is a famous dish of Himachal Pradesh, traditionally served at the dham, the festive meal cooked by hereditary cooks called botis. Chickpeas are simmered in a gravy of yogurt cooked slowly with ghee and whole spices until thick and creamy. Unlike many curries, it has no onion or tomato base in the classic dham style. Himachali food is often described as hearty mountain cooking, built on wheat, rice, lentils, yogurt, ghee and warming whole spices, with a feasting tradition called dham. Read more in Indian regional cuisines.

It is served with rice, as part of a leaf-plate meal.

Recipe label: Based on traditional technique. Photo: illustrative stock photo, not the finished dish from this exact recipe. Regional recipes vary by family and village.

Photo credits: Photo 1: Muhammad Khawar Nazir on Pexels; Photo 2: Muhammad Khawar Nazir on Pexels; Photo 3: Filipp Romanovski on Pexels. Free stock photos, used under the Unsplash or Pexels license and shown here as illustrations only.

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Chana Madra (Himachali Chickpeas in Yogurt Gravy)

Author: KP Cooking Method: Cuisine: , Courses: , Recipe Keys: Gluten Free Vegetarian Meals
Prep Time 15 mins Cook Time 60 mins Rest Time 480 mins Total Time 9 hrs 15 mins
Servings: 4

Description

Chana madra: a Himachali dham specialty of chickpeas slowly simmered in a spiced yogurt and ghee gravy flavored with fennel, cardamom and cloves.

Ingredients

For the madra

Instructions

  1. Cook the soaked chickpeas until very soft, in a pressure cooker for about 6 whistles, or simmer for 1 hour. Keep some of the cooking water.
  2. Whisk the yogurt with a spoonful of gram flour so it does not curdle.
  3. Heat the ghee in a heavy pan and add the cloves, cardamom, cinnamon and bay leaf. Let them sizzle for 30 seconds.
  4. Lower the heat, add the yogurt and stir continuously for 10 to 12 minutes until it thickens and the ghee begins to separate.
  5. Add the fennel, ginger, turmeric and chili powder and cook for 2 minutes.
  6. Add the chickpeas, salt and about 1 cup of the cooking water. Simmer on low heat for 20 minutes until the gravy is thick and creamy.
  7. Serve hot with rice.

Note

Stir constantly while cooking the yogurt so it does not split. Follow your pressure cooker's instructions. Contains milk (yogurt, ghee). Vegetarian and gluten-free. Tastes better the next day; keeps 3 days in the refrigerator.
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Frequently asked questions

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Why did the yogurt split?

The heat was too high or the yogurt was not whisked and stabilized. Keep the heat low and stir.

Can I use canned chickpeas?

Yes, use 2 cups drained and simmer them in the gravy for 20 minutes.

What else is madra made with?

Rajma (kidney beans) and sometimes black gram.