Channa Madra - Himachali Cuisine (Chickpeas with Yogurt gravy)

Himachal Pradesh is located in the Western Himalayas and is a beautiful scenic state. This state is well known for its natural beauty.

Channa Madra is a thick yogurt based curry from the Pahari region of Himachal Pradesh. Cooked chickpeas are cooked in yogurt to make this gravy. Recipe called for raisins but I did not use. The spice level of the gravy was mild and the first day I served it with rice. The second day, I added some chili powder, water and simmered it for few minutes. I served it with poori. This is an onion and garlic free recipe.This dish is made of chickpeas cooked in yogurt gravy along with spices & served along with rice & roti or chapati. The dish is also very rich (thanks the amount of Pure Ghee which goes into it).The original Himachali recipe calls for equal amounts of pure ghee and yogurt but I cook it with much less. 

This month Shhhh secretly cooking challenge concept is Himachal Pradesh cuisine.My partner is Sujata Shukla,blogs at Pepperonpizza (https://www.pepperonpizza.com/split-urad-dal-vadi-in-spinach-gravy)

She gave me two secret ingredients Mustard oil and Chickpeas.Being new to all these types of cuisines, finally I have attempted to prepare Channa Madra..That was lovely experiences to come across yogurt gravy with legumes. Thanks dear for the ingredients and we love the gravy.

 

Prep  time	Cook time	Serves
10 mins	5 mins	2  persons

Recipe type:  Side Dish for roti

Cuisine:  Himachali cuisine

Ingredients Dry Chickpeas – ½ cup Cinnamon  -1” Cloves   -2 no’s Cardamom   - 2 no’s Mustard oil -2 tbsp. Cumin seeds -1 tsp Hing –pinch Salt – to taste Yogurt – ½ cup Cilantro –few sprigs Spice powders Turmeric powder – ¼ tsp Red chili powder -2-1/2 tsp Coriander powder -1 tabs Rice mixture Raw white rice -1/4 cup Water -1 cup Green cardamom -2 pods

Method

1. If using dried chick peas. Wash & soak them over night. They yield to 1cup of chickpeas because they grow their size. Pressure cook with 1Cup water for 2whistles.

2. Heat 2 tbsp. mustard oil to smoking point on medium heat.Add a pinch of asafetida, 2 cloves, 1 stick cinnamon, and 1 black cardamom seed. Add 1 tsp. whole cumin seeds. When cumin seeds are light brown and add asafetida if using and fry it for few seconds. Mix rice flour with water and keep aside.

3. Add the coriander powder, turmeric powder, and chili powder, salt and mix properly and fry for 2-3 minutes until spices coat well. Stir for 30 seconds (do not let it burn or blacken.)Add the chickpeas and stir well.

Turn the heat to low, gradually add beaten yogurt while stirring the chickpeas. 

4. Keep stirring until yogurt mixes well. Increase the heat to medium and continue cooking until yogurt starts to boil. All the while, keep stirring the mixture to avoid the yogurt from breaking up or curdling. Do remember the gravy thickens as it cools.If using raisins add them and fry for few seconds. 

5.When it comes to a boil add the ground rice/water mixture. Stir the mixture very frequently and let it cook for about 20 minutes.

6.Add salt to taste and iurn the heat on low and cook the Mandra on a slow fire for about 30 minutes stirring often until the entire mixture thickens.Garnish with cilantro and serve with roti, puri or rice.

Notes

This recipe doesn't call for chili powder or garam masala. I had to add it to give a lift to the dish

While adding the whole spices keep the flame on low.