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)