How to make Chana Madra - A Himalayan Recipe from Chef Ranveer Brar

Chana Madra is a traditional and popular recipe from the Himachali cuisine. Cooked at almost every Dhaam (banquet), it is a dish of chickpeas cooked in a spicy yoghurt-based gravy (Madra). Enjoyed with steamed rice and kachumber.

Preparation Time: 10 Minutes + overnight soaking
Cooking Time: 30 Minutes
Serves: 2
Course: Main

INGREDIENTS:
• 1 cup kabuli chana (soaked overnight)
• 1 tbsp mustard oil / ghee
• 1 tsp cumin seeds
• 1-inch cinnamon
• 2 green cardamom
• 1 black cardamom pods
• 2-3 cloves
• 1 tsp coriander powder
• 1⁄2 tsp turmeric powder
• 1 tsp red chilli powder (optional)
• 1 1⁄2 cups yoghurt
• 2 tbsp raisins (optional)
• 2 tbsp ghee
• Salt as required
PROCESS:
• Wash and soak the kabuli chana in 3 cups of water overnight. Do not discard the water, use it to cook chana.
• Pressure cook the kabuli chana with a pinch of salt up to 5-6 whistles or until it is cooked completely.
• Remove the chana, drain and keep it aside. Reserve the drained chana water for later use.
• Heat mustard oil in a pan. Add cumin seeds, cinnamon, green cardamom, cloves and sauté for a minute.
• Addcookedkabulichana.Stirwellandaddsalt,redchillipowder,coriander powder and turmeric powder and cook for a minute.
• Now,pourinyoghurt,reservedchanawaterandkeepstirringcontinuously for 5-7 minutes.
• Once it starts boiling, reduce the flame, cover and allow it to cook for 15-20 minutes on a low flame. The Madra should be a little thin in consistency.
• Remove the lid and add ghee, raisins and give it a nice stir. Ghee will help it get a smooth texture and sharpness.
• Once done, turn off the flame and serve it hot, along with rice.

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