About this chana madra recipe
Chana Madra is a traditional dish from Himachal Pradesh in northern India. This exquisite recipe features chickpeas (chana) simmered in a rich, creamy yogurt-based gravy, infused with a medley of aromatic spices. It is a quintessential part of the Himachali dham – a festive meal served during celebrations and special occasions.
Recipe highlights –
- Chickpeas cooked in a yogurt-based gravy
- Traditional Himachali dham recipe
- No onion no garlic
- Good amount of protein from chickpeas and yogurt
- Includes ghee and dry fruits for rich flavor
Chana Madra boasts a delightful blend of tangy, creamy, and aromatic flavors. The slow-cooked yogurt gravy, combined with the earthy spices, creates a dish that is both comforting and tantalizingly flavorful. It is also a nice change from the more popular chickpea dishes like chana masala cooked in onion-tomato gravy.
About Himachali dham
Himachali Dham is a traditional feast from Himachal Pradesh, served during festivals, weddings, and religious ceremonies. This purely vegetarian meal is prepared with locally sourced ingredients and follows a specific order of serving.
Guests sit on the ground and enjoy dishes served on leaf plates. The meal begins with rice, followed by a variety of meticulously prepared and spiced lentil and vegetable dishes.
Chana Madra holds a special place in the dham, being one of the key dishes that represent the rich culinary heritage of Himachal Pradesh. Its inclusion in the feast highlights the region’s traditional cooking methods and the age-old recipes passed down through generations, highlighting the importance of preserving these culinary traditions.
Main ingredients of chana madra
The following are the main ingredients used in chana madra recipe –
- White Chickpeas (kabuli chana) – The main ingredient of the dish, the chickpeas need to be soaked for at least 8 hours or overnight, then pressure-cooked until tender. For a quicker option, you can use canned chickpeas after draining the canning liquid.
- Yogurt – Provides a rich and creamy base for the gravy, contributing a tangy flavor that complements the spices.
- Spices – A blend of coriander powder, cardamom, cloves, cinnamon, mace, and bay leaves infuses the dish with a distinctive aromatic profile.
- Ghee – The dish is traditionally made in ghee, which adds richness and depth of flavor to the dish. If you don’t have you can make it in any vegetable oil instead.
- Dry Fruits – In the authentic chana madra recipe, dry fruits like cashews, almonds and raisins are added for richness and texture. Dry coconut is also sometimes added and goes really well with this dish.
Handy tips for making this dish
Here are a few handy tips for making replicating the authentic flavors of chana madra –
- Don’t overcook the chickpeas – They should be tender but still firm and able to hold their shape. This typically takes about 15-20 minutes in a pressure cooker on high heat or up to 2 whistles.
- Flavor the chickpeas while cooking – Adding some rock salt and garam masala to the chickpeas while cooking them gives them a really nice flavor.
- Slightly crush the whole spices – Gently pound the whole spices, specially the cardamom pods, before adding to get maximum flavor.
- Don’t use sour yogurt – The gravy should have a mild warm flavor. Using sour yogurt will overpower the flavors of the dish.
- Simmer on low heat for best flavor – Allow the dish to simmer on low heat for sometime to let the flavors meld together beautifully.
How to prevent the yogurt from curdling?
One of the biggest issues while making this dish, as with any other yogurt based gravy, is that the yogurt might get curdling. This spoils the taste, texture and look of the dish. Here are a few tips to prevent the yogurt from curdling while cooking –
- Use high-fat yogurt – The fat in the yogurt binds to proteins and protects the yogurt from curdling. Non-fat yogurt has a higher protein-to-fat ratio, which makes it more likely to curdle.
- Don’t add any water – Cook the yogurt first and add water if needed after it comes to a boil.
- Use room temperature yogurt – Avoid a sudden change in temperature of the yogurt.
- Stabilize the yogurt – Add some rice flour or cornstarch to the yogurt to help prevent it from curdling.
- Cook on low heat – Turn the heat to low or turn it off completely before adding in the yogurt. The cook it on low heat.
- Stir continuously – Keep stirring the gravy continuously till it comes to a boil to prevent curdling.
- Add salt at the end – Adding it earlier might lead to curdling.
Health and nutrition
Chana Madra is a nutritious dish packed with a number of health benefits
- The primary ingredient, chickpeas, are rich in protein, fiber and essential vitamins and minerals, which contribute to muscle growth, digestive health, and overall well-being.
- The yogurt-based gravy also provides a substantial amount of protein and probiotics, aiding digestion and supporting a healthy gut.
While chana madra has a decent amount of protein, it is also quite rich and hearty due to the generous amount of ghee and dry fruits included in the recipe.
If you are making the dish at home, you can go for a lighter, healthier version, by reducing the quantity of ghee used and opting for low-fat yogurt. These modifications can help reduce the calorie content while still retaining the dish’s overall flavor and nutritional benefits, making it a perfect addition to your regular meal rotation.
Serving suggestions
Chana Madra, with its rich and creamy yogurt-based gravy, is best enjoyed with simple, complementary sides that allow its flavors to shine. In a traditional Himachali dham, it is served with simple steamed rice.
At home you can serve it with steamed basmati rice or jeera rice. It also goes well with rotis, pooris and other Indian breads. If you are looking to add more protein to your diet, you can also serve it with quinoa.
To make Himachali chana madra at home follow the detailed step by step recipe with pictures posted below.
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Himachali Chana Madra Recipe | Chickpeas in Yogurt Gravy
Recipe Info
Nutrition
Ingredients For Himachali Chana Madra Recipe | Chickpeas in Yogurt Gravy
For cooking the chickpeas
- 2/3 Cup White Chickpeas (Safed Chane)
- 1/4 Teaspoon Salt
- 1 Teaspoon Rock Salt (Kala Namak)
- 1/2 Teaspoon Garam Masala
For making the gravy
- 2 Cups Plain Curd (Yogurt)
- 1 Teaspoon Rice Flour
- 1/2 Teaspoon Turmeric Powder (Haldi)
- 1/2 Teaspoon Red Chilli Powder
- 2 Teaspoon Coriander Powder
- 1 Teaspoon Salt
- 2 Bay Leaves (Tej Patta)
- 2-3 Whole Dried Red Chillies
- 4 Laung (Cloves)
- 5-6 Black Peppercorn (Sabut Kali Mirch)
- 1 Javitri (Mace Strand)
- 2 Inch Dalchini (Cinnamon Stick)
- 2 Green Cardamom (Hari Elaichi)
- 2 Black Cardamom (Badi Elaichi)
- 1 Teaspoon Cumin Seeds (Jeera)
- 1 Tablespoon Ghee (Clarified Butter)
- 2 Tablespoons Cashew Nuts (Kaju)
- 2 Tablespoons Raisins (Kishmish)
- 2 Tablespoon Coriander Leaves (Cilantro or Dhaniya)
Step By Step Instructions for Himachali Chana Madra Recipe | Chickpeas in Yogurt Gravy
Cooking the chickpeas
- If using dried chickpeas, soak the chickpeas in water for at least 8 hours or preferably overnight. If using canned or cooked chickpeas, you can just take 2 cups.2/3 Cup White Chickpeas (Safed Chane)
- Then drain the soaking water and add them to the pressure cooker, along with some salt, rock salt and garam masala. This really enhances the flavor of the chickpeas. Pressure cook them for 15-20 minutes, or for 2-3 whistles. The chickpeas should be cooked, but not very soft.1/4 Teaspoon Salt, 1 Teaspoon Rock Salt (Kala Namak), 1/2 Teaspoon Garam Masala
Preparing the gravy
- Take yogurt in a bowl and beat it to a smooth consistency.2 Cups Plain Curd (Yogurt)
- Add some rice flour to the yogurt. This is optional, but helps prevent the yogurt from curdling. You can also use cornstarch.1 Teaspoon Rice Flour
- Then mix in turmeric powder, red chilli powder and coriander powder. Don't add salt at this stage.1/2 Teaspoon Turmeric Powder (Haldi), 1/2 Teaspoon Red Chilli Powder, 2 Teaspoon Coriander Powder
- Mix all the spices with the yogurt.
- Gather the whole spices – tej patta (bay leaves), dried red chillies, laung (cloves), black peppercorn, javitri (mace), dalchini (cinnamon), badi elaichi (black cardamom), hari elaichi (green cardamom) and cumin seeds.2 Bay Leaves (Tej Patta), 2-3 Whole Dried Red Chillies, 4 Laung (Cloves), 5-6 Black Peppercorn (Sabut Kali Mirch), 1 Javitri (Mace Strand), 2 Inch Dalchini (Cinnamon Stick), 2 Green Cardamom (Hari Elaichi), 2 Black Cardamom (Badi Elaichi), 1 Teaspoon Cumin Seeds (Jeera)
- Slightly grind all the spices except bay leaf and dried red chillies, with the help of a mortar and pestle.
- Heat ghee in a pan and add all the whole spices. Roast for 1-2 mins.1 Tablespoon Ghee (Clarified Butter)
- Lower or turn off the heat completely and add the yogurt mixture prepared earlier to the pan.
- Stir and cook on low-medium heat continuously till the mixture comes to a boil.
- Then add in the cooked chickpeas along with salt and simmer on low heat for 10 minutes. The gravy should be of slightly thick consistency. However, you can add a little bit of water if needed.1 Teaspoon Salt
- Roast some dry fruits in ghee on low flame. I have used almonds and raisins. You can use almonds too. Thinly sliced dry coconut also goes great here, if available to you.2 Tablespoons Cashew Nuts (Kaju), 2 Tablespoons Raisins (Kishmish)
- Add the roasted dry fruits to the gravy and mix well.
- Chana madra is ready. Garnish with chopped coriander leaves and serve hot with rice or roti.2 Tablespoon Coriander Leaves (Cilantro or Dhaniya)
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