Chana Madra

This classic Himachali recipe is wholesome and full of the warming flavours of whole spices.

INGREDIENTS

  • 1 cup kabuli chana, soaked overnight 
  • ½ cup curd 
  • Whole spices (bay leaf, cinnamon, cardamom, black peppercorns and cloves) 
  • 1 teaspoon each garam masala, turmeric powder, chilli powder, coriander powder and cumin powder 
  • ½ teaspoon amchur powder 
  • 1 teaspoon cumin seeds 
  • 2 Kashmiri red chillis 
  • Chopped coriander leaves 
  • Salt to taste 
  • Mustard oil 

METHOD

  • In a pressure cooker, add some water and the soaked chana. Add 1 bay leaf, ½ teaspoon garam masala and salt to taste. 
  • Pressure cook the chana for 3 to 4 whistles (or until well cooked). 
  • In a bowl, mix the curd and add all the powdered spices, amchur powder and salt. 
  • Now heat the mustard oil in a kadai. When it is hot, add the cumin seeds, Kashmiri red chillis, bay leaf, cinnamon, cardamom, black peppercorns and cloves. 
  • Now add the spiced curd and mix well. 
  • Keep stirring continuously on a low flame or else it will curdle. 
  • Now add the boiled chana and its stock and mix well. 
  • Mash a few chanas to thicken the gravy. 
  • Put the lid on and let the curry cook for 5 to 7 minutes on a low flame. 
  • Sprinkle some coriander leaves and serve with rice or roti. 

Mayura Sidharth is a nutritionist, health coach and founder of The Tiny Tiffins. The Tiny Tiffins is a venture that aims to inculcate healthy eating habits in kids. You can reach her on Instagram and Facebook @thetinytiffins
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