Himachali Channa Madra is a creamy and delicious dish that is popular in Himachal Pradesh.
Himachali Channa Madra is a yogurt based gravy dish which is served as a part of the main course along with Indian bread Roti or with rice. The idea of cooking chickpeas and yogurt is may feel a little unique at first but once we cook it, you’ll understand what I am talking about.
What makes Himachali Channa Madra so special?
This dish is very creamy, has delicate and unique flavors, quite simple to make. The best part of it is that it is creamy without all the cream!
Himachali Channa Madra Recipe:
- Chole / Chickpeas – 1 tin ( 15.5oz / 14oz whatever is available)
- Fresh yogurt – 1 cup
- Ghee – 1 tbsp
- Cloves – 4
- Cinnamon stick – 1 inch
- Cardamom seeds of 3 pods
- Cumin seeds – 1/2 tsp
- Asafoetida – 1/8 tsp
- Fennel seeds – 1/2 tsp
- Turmeric powder – 1/8 tsp
- Rice flour – 3 tbsp
- Red chili powder – 1/2 tsp (optional)
- Salt to taste
- Sugar – 1/2tsp
- Coconut cream – 2-3 tbsp
- Water – 1 cup
- First, coarsely ground all spices except cinnamon in a small mortar and keep it aside.
- Next, mix rice flour and yogurt without lumps and keep it aside.
- After that place, a heavy bottomed pot on low – medium heat and put ghee in it.
- Next, add the coarsely ground spice mix along with cinnamon stick and let it fry for a minute until good fragrance comes out.
- Next switch off the stove and add yogurt – rice flour mix.
- Later, mix the spices and put it on low – medium heat.
- Let it cook for 3-4 minutes on low heat and bring it to a simmer. Keep stirring it every half minute.
- Next, add chickpeas and water and boil everything together until the mix gets thick for about 15 minutes.
- After around 10 minutes add chilly powder, sugar and coconut cream.
- Remove it from heat and serve it warm with rice or roti.
Eat healthy! Live Happy!
Soumya
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