Chana Madra Recipe of Himachal Pradesh | Himanchali Chickpeas in Yogurt Gravy

Chana Madra is a popular Himachali vegetarian dish from the state of Himachal Pradesh in India. It is a creamy and rich curry made with chickpeas (chana) cooked in a yogurt-based gravy. 

Chana means “chickpeas” and Madra in Himachali language means “thick yogurt curry” So Chana Madra is a curry from the Pahari cuisine where white chickpeas are boiled and added to a yogurt based gravy .Though the recipe is simple, but its spicy and tangy. 

Here's a traditional recipe for Chana Madra:

Here is another very popular lentil recipe of Andhra Pradesh  for you:

1. Ulava Charu Recipe | Authentic Andhra Lentil Soup

Ingredients of Chana Madra :

For Boiling Chickpeas:

• 1 cup dried chickpeas (chana), soaked overnight
• 4-5 cups of water
• 1/2 tsp salt

For the Gravy:

• 1 cup plain yogurt (curd), whisked
• 2 tbsp ghee or vegetable oil
• ¼ teaspoon Hing
• 1 tsp cumin seeds
• 1finely chopped large onion
• 2-3 minced garlic cloves 
• 1-inch piece of ginger, grated
• 1-2 green chilies, chopped (adjust to taste)
• 1/2 tsp turmeric powder
• 1 tsp coriander powder
• 1/2 tsp red chili powder (You can use more or less to adjust your taste)
• 1/2 tsp garam masala
• 1/2 tsp dry fenugreek leaves (kasuri methi)
• Salt to taste
• Fresh coriander leaves for garnish

Instructions of Making Chana Madra:

1. Boil Chickpeas:

• Drain the remaining water from soaked chickpeas and rinse them well under cold water.
• Take the soaked chickpeas, water, and 1/2 tsp salt in a large pot and bring it to a boil, 
• When the chickpeas start boiling, reduce the heat to simmer.
• Cook the chickpeas until they are tender. This may take about 20-30 minutes, depending on the chickpeas' age and size.
• Drain the chickpeas and set them aside.

2. Prepare the Gravy:

• Heat ghee or oil in another pan or kadai over medium heat.
• Once the oil is hot, add Hing and cumin seeds to it and let them splutter for few seconds.
• Add the chopped onions and sauté it until the color of onions  turn golden brown.

3. Add Ginger, Garlic, and Green Chilies:

• Now add grated ginger, minced garlic and chopped green chilies and  sauté for a few more minutes until the raw smell disappears.

4. Spices and Yogurt:

• Reduce the heat to low and add turmeric powder, coriander powder, red chili powder, and a pinch of salt.
• Mix everything well and cook all the spices for a minute or two.
• Now, add the whisked yogurt gradually, stirring continuously to prevent it from curdling.
• Cook the yogurt mixture on low heat, stirring constantly, until it simmers and the ghee/oil starts to separate from it. This may take about 7-10 minutes.

5. Add Cooked Chickpeas:

• Once the yogurt mixture is well-cooked, add the boiled chickpeas and stir to combine.
• Add garam masala, kasuri methi, and more salt if needed.

6. Cook on Simmer:

• Simmer the Chana Madra on low heat for about 10-15 minutes, allowing the flavors to meld together and the chickpeas to absorb the creamy gravy.

7. Garnish Chana Madra:

• Garnish your Chana Madra with fresh coriander leaves.

8. Serve:

• Your Chana Madra is ready to be served. Serve your Chana Madra with steamed rice or roti.

Enjoy your delicious Himachali Chana Madra!

 Recipe Card

Cuisine: Himachal Pradesh, Country: India, Course: Main Course,  Prep Time: 10 minutes, Cook Time: 20 minutes, Total Time: 30 minutes,  Servings: 4 people