Himachali Channa Madra

Himachali Channa Madra

Chickpeas cooked in spicy yogurt based gravy

Ingredients

  • 3 cups chickpeas, soaked overnight and boiled
  • 2 cups yogurt
  • 1 teaspoon turmeric powder
  • 2 teaspoons coriander powder
  • 1 teaspoon cumin seeds
  • 2 black cardamom
  • 1 stick cinnamon / dalchini
  • 2 cloves
  • 1 pinch asafoetida (hing)
  • 3 tablespoons ghee

Instructions

  1. Heat oil. Roast hing, cloves, cinnamom, black cardamom, cumin seeds.
  2. Add spice powders. Stir for few minutes and add chickpeas.
  3. Mix well till spices are coated on chickpeas.
  4. Add yogurt and stir continuously. Add cup of water. Bring to boil and cook for 20 minutes.
  5. Add ghee. Adjust taste with salt.
  6. Serve channa madra with hot rice.

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