Recipe – Himachali Chana Madra


A few friends have been asking me for the recipes of the dishes I had been cooking during the lockdown. I am wondering if a separate food blog is needed to catalog all the recipes but till I decided that I will use this space to share them. Excuse me for the photos. I hadn’t thought of blog post while clicking. Will add more later. 

I have been thinking of the hills and our road trips, my trekking years and the local food eaten in homes or local eateries of Himachal and Uttarakhand.

Light and aromatic yogurt based gravies are summer’s soul food. Desi khana or traditional meal made with locally sourced ingredients is something I root for even though I love to explore other cuisines. Summer is also season for nostalgic eating.

I first had madra at the home of a local in kangra during a road trip. A family from the village had a small tea stall and provided meals if possible. Though not as part of the menu. It all depended on what’s available and we were lucky to get madra, kale chane ka khatta and rice.

The slow cooked scrumptious Chana Madra is not just quintessential part of authentic Himachali Dham but also of the wedding menu. The whole and ground spices, creamy tangy curd and the buttery chickpeas fill the dish with melange of flavours. Madra is made with Rajma too. The Chamba rajmah tastes delicious in madra but I love the Kangra version with chickpeas.

Today’s thali had one dish each from a few parts of india to which I belong in some way. Aamras from Maharashtra (Mother’s side), old vintage nimbu pickle from Uttarpradesh ( father’s side), madra from Himachal ( In-law’s side) and kelya upkari from Konkan ( nani’s maternal side). Comfort and love in every bite. I’m thinking of making a few more dishes that are close to my heart in the coming days.

Ingredients :

Kabuli Chana / Chickpeas ( Soaked overnight and boiled) – 2 Cup ( can use canned chickpeas too)

Asafoetida – 2 pinch

Cloves – 3-4

Cinnamon – 1/2 inch stick

Black Cardamom – 2-3

Green Cardamom Powder – 1/4 tsp

Sugar – 1/4 tsp

Black Peppercorn – 3-4

Cumin Seeds – 1/2 tsp

Coriander Powder – 2 tsp

Turmeric Powder – 1 tsp

Salt – as required

Raisins – 3 tsp ( soaked and drained)

Thick whipped curd – 2 cups

Ghee/ clarified butter or Mustard Oil – 2 tbs

For the Rice Paste –

¼ cup raw white rice

1 cup water

1-2 pods of green cardamom

Soak  ¼ cup rice in 1 cup of water and cardamom. Grind this mixture and set aside.

Method –

In a heavy bottom pan heat mustard oil to the smoking point and then reduce the heat. ( For ghee you just need to warm it)

Add asafoetida, black cardamom, cloves and cinnamon stick

Stir and add cumin seeds. When they crackle add coriander and turmeric powder and stir. Make sure the masala doesn’t burn.

Add boiled chickpeas and stir properly.

Add the whisked yogurt and keep stirring continuously. Keep the lame low or the yogurt will curdle. Add salt and green cardamom powder.

Cook on medium heat for 10-15 minute. Stir occasionally.

Once the mixture comes to a boil add he rice paste water and mix well.

Continue to stir and cook for another 20-25 minutes.

I usually add a tablespoon or two of hot homemade ghee on top, stir and let it simmer for another ten minutes thicken the gravy.

Turn off the heat, add chopped fresh coriander greens and mix.

Serve with plain boiled / steamed rice or roti.

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