Chane ka Madra

Chane ka Madra

Ingredients

• 120 g chickpeas

• 80 g curd

• 2 tbsp desi ghee

• 20 g ginger

• 20 g garlic

• 15 g raisins

• 15 g almonds

• 1 bay leaf

• 2 black cardamoms

• 2 g black peppercorns

• 2 g cloves

• 1 tbsp turmeric powder

• 3 green chillies

• 1/5 tbsp jeera seeds

• 1/5 tbsp coriander, whole

• 2 red chillies, whole

• 1/2 tbsp hing

• 40 g onion

• salt as per taste

• fresh coriander, for garnish

Method

Soak the chickpeas overnight.

Heat mustard oil, add hing, jeera seeds and coriander seeds, ginger, whole red chilli, black cardamom, peppercorn, bay leaf and cloves.

Add onion, ginger-garlic paste, green chilli and turmeric powder, and sauté. Add cooked chickpeas, raisins and almonds, mix it well with the masala.

Now turn the heat on low and add beaten curd while stirring chickpeas. Keep stirring the mixture until the curd mixes well.

Increase the heat to medium and continue stirring till the curd starts to boil. Stirring is important to prevent it from breaking up or curdling.

Add desi ghee and keep stirring. Cook it for another 5-6 minutes until it is cooked and reaches the right consistency. Garnish with coriander.

Serve Himachali Chana Madra with steamed rice.