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Thursday, 21 August 2014

Chana Madra (Kabuli Chana / White Chickpeas Curry - Himachali Style)


          This is one of the signature dishes of Himachal Pradesh. It is very nutritious dish where boiled chickpeas are cooked in a yoghurt based gravy. Very simple to make and tastes absolutely delicious. It is truly a vegetarian preparation with no onion or garlic involved. It can be enjoyed with any form of rice or Indian bread. Please check for a step by step method with pictures to prepare it.





  • 1 cup kabuli chana (White chickpea), soaked overnight and boiled
  • 2-3 cardamoms
  • 1" cinnamon stick
  • 3-4 cloves
  • 1 mace
  • 1/4 tsp. asafoetida (hing)
  • 1 tsp. cumin seeds
  • 1 tbsp. coriander powder
  • 1/2 tsp. turmeric powder
  • 1/2 tsp. red chili powder
  • 1/2 tsp. cumin powder
  • 1/2 tsp. garam masala powder
  • salt to taste
  • 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





          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. 

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

          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. 

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

          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.




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



                                Add all the dry spices and give it a stir. 



                              Then add the boiled chickpeas and combine well. 



                               Add yoghurt and the rice paste. 



                    Keep stirring continuously on medium flame for 8-10 minutes or till the
                    gravy slightly thickens. 



                              Add ghee and green chilies. Simmer for 1-2 minutes.



                   Garnish with coriander leaves. Relish with steamed rice, jeera rice, pulao,
                   paratha, poori, appam, idiyappam or chapatti.








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