I really like chickpeas and often cook with them. Also, being nutritious, chickpeas are a popular choice for meals in our house. However, I was quite bored of the usual Chhole, Pindi Chana and Chana Masala, the typical onion tomato based gravy variations. So when I came across this Himachali Maah Ka Madra Recipe while reading Saransh Goila’s India on My Platter, I knew I had to try. The recipe in the book uses Whole Black Lentils or Urad Daal. I have substituted the lentils with Chickpeas. However, this gravy base will work fantastically with Rajma or Kidney Beans too.
Himachali Chana Madra ( or Madhara ?) and Fulkas for dinner! Madra is a curry made out of legumes ( usually Chana, Rajma or Urad Daal ) with curd / yogurt as the base and fresh spice mix out of cloves, cinnamon, pepper and cardamom fried in mustard oil. It is a refreshing change from Chana Masala and Chhole version of Chickpea curry because it is a No Onion No Garlic No Tomato gravy. The recipe is adapted based on Maah ka Madra from @saranshgoila 's book #IndiaOnMyPlatter . The only change I have made it replacing Urad Daal with Kabuli Chana / chickpeas. Saransh, the curry is so fragrant, my whole kitchen smelled of freshly ground spices after making it. Thanks a lot for the recipe! ☺☺ And finally, I think managed to learn how to cook with mustard oil, so it was another Yay of the Day! Ingredients: 1/2 cup of dried chickpeas, soaked in water for about 6-8 hours, yielding about 1 cup finally, 1 black cardamom or 3-4 green cardamom, shelled / seeds removed 3 cloves, 3-4 peppercorns, 1/2 inch piece of cinnamon, 1 tbsp of rice flour, mixed with 1/4th cup of water 2 tbsp mustard oil, 1 tsp cumin seeds, pinch of asafetida (hing), optional, 1/2 tsp coriander powder 1/4th tsp turmeric powder, 1/2 tsp chilli powderSalt, to taste 3/4th cup thick curd / greek yogurt, beaten, coriander leaves, for garnish Method continued in the comment below. Clickable link to the recipe available in the profile. #madra #madhara #chanamadra #chickpea #yogurtbasedgravies #himachalicuisine #indiancurries #vegetariancooking #indiancuisine #whatsfordinner #whatsonmyplate #vscocam #vscofood #whatvegetarianseat #himachalifood #sadakchef #pahadikhana #pahadicuisine #kumaonicuisine #unusualcurries #unusualsabzis
The curry derives its flavors heavily from whole Indian spices like cinnamon, cloves and cardamom and goes easy on green or red chilies. The base of the gravy is yogurt, that has been thickened with rice flour.
- 1/2 cup of dried chickpeas, soaked in water for about 6-8 hours, yielding about 1 cup finally,
- 1 black cardamom or 3-4 green cardamom, shelled / seeds removed
- 3 cloves,
- 3-4 peppercorns,
- 1/2 inch piece of cinnamon,
- 1 tbsp of rice flour, mixed with 1/4th cup of water
- 2 tbsp mustard oil,
- 1 tsp cumin seeds,
- pinch of asafetida (hing), optional,
- 1/2 tsp coriander powder
- 1/4th tsp turmeric powder,
- 1/2 tsp chilli powder
- Salt, to taste
- 3/4th cup thick curd / greek yogurt, beaten
- coriander leaves, for garnish
- Pressure cook the chickpeas with salt, until cooked but not mushy. Drain and set aside.
- Grind the cardamom seed, cloves, peppercorns and cinnamon to a fine powder.
- Heat mustard oil in a pan and once it starts smoking, turn the heat off and let it cool. Once it stops smoking, turn on the heat again and add cumin seeds and asafoetida.
- Add the powdered spices and fry of a few seconds.
- Add the chickpeas and mix well. Season with the remaining dry spices.
- Turn the heat to low, gradually add beaten yogurt while stirring and continue doing so until the yogurt mixes well. Keep stirring and cooking the mixture to prevent it from curdling.
- After cooking for a few minutes, add the rice flour paste. Keep stirring and cook on a low flame until the curry thickens.
- Serve hot, garnished with coriander, with rotis or rice. I found the curry to taste even better with a squirt of lemon on top.