Chana Madra

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.