By Suprita Mitter
June 7, 2024
Madra is a traditional dish from Himachal Pradesh. It is typically made with chickpeas (chana) or rajma (kidney beans). It is cooked on festivals and occasions as part of the Himachali Dham. Try this recipe out now!
1 cup chickpeas (chana soaked) overnight and drained 2 cups yoghurt (whisked) 2 tbsp Ghee 2 bay leaves 4-5 cloves 4- 5 cardamoms 1 inch cinnamon stick 1 tsp ginger paste 1 tsp garlic paste ½ tsp turmeric 1 tsp red chilli powder 1 tsp coriander powder ½ tsp garam masala
In a pressure cooker, add the chickpeas with enough water to cover them. Pressure cook for about 4-5 whistles.
Heat ghee in a large pan. Add the bay leaves, cloves, cardamoms, cinnamon stick, and cumin seeds. Add a pinch of asafoetida and the ginger and garlic paste.
Lower the heat and add turmeric powder, red chili powder, coriander powder, and salt.
Gradually add the room temperature whisked yoghurt, stirring continuously to avoid it from curdling.
Add the cooked chickpeas to the yoghurt gravy. Add a little water and simmer for about 10-15 minutes on low heat.
Stir in the garam masala, garnish with fresh coriander leaves and serve.