Chana Madra

Name: How to cook Chana Madra - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Us

Introduce

Chef :

Bethica Das

Chana Madra

#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.

Ingredient

1 cup

kabuli chana (White chickpea), soaked overnight and boiled

2-3

cardamoms

" cinnamon stick

3-4

cloves

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

Cooking instructions

* Step 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.

* Step 2

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

* Step 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.

* Step 4

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

* Step 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.

Note: if there is a photo you can click to enlarge it