The meals are mainly rich in lentils, rice, meat and green leafy vegetables. Nevertheless these are yummy treats, full of flavored, textured and cultured goodness. Himachali cuisine has a unique aroma and flavor due to the usage of a lot of ghee, yogurt, cardamom and of course, slow flame cooking style. Well, this is Monday again ! The theme for 129th Foodie Monday Blog Hop is decided as ‘Himachal Pradesh Cuisine’. So among all the delectable Himachali cuisine, I have contributed madra of Chamba district for the theme.
The yogurt play the key role in this dish, particularly always have to keep eye on not to cuddle the curd after adding to the dish. Some rice flour is also used in this dish to make the gravy a bit thick. This dish, madra is a perfect side dish for plain roti, paratha, poori or simple steamed rice as well. Madra is a must prepared dish in Himachal Pradesh’s traditional function named as dham. So lets go in details method of preparation of this most delectable madra, a delicacy of Chamba district of Himachal Pradesh.
Ingredients :
Ingredients
|
Measurements
|
Chickpea (soaked)
|
1 cup
|
|
2 cup
|
Rice flour
|
1 tbsp
|
Cinnamon
|
1 inch
|
Black cardamom
|
1 no
|
Black Pepper
|
4-5 no
|
Clove
|
3-4 no
|
Cumin seed
|
1 tsp
|
Asafoetida (hing)
|
1 pinch
|
Kashmiri red chili powder
|
2 tsp
|
Coriander powder
|
1 tbsp
|
Garam masala powder
|
1 tsp
|
Turmeric powder
|
½ tsp
|
Oil
|
3 tbsp
|
Ghee
|
2 tsp
|
Salt
|
As needed
|
Water
|
As needed
|
Method :
- First roughly cr
ush cloves, black pepper, black cardamom, cinnamon and keep aside. - In a pressure cooker, add all the soaked chickpeas / kabuli channa, salt, water and cook until chickpeas are properly done.
- Now in a pan, heat oil.
- Add cumin seeds, asafoetida and allow to splutter.
- Add all the roughly crushed whole spices and fry for 4-5 seconds.
- Add coriander powder, turmeric powder, garam masala powder and red chili powder. Give a quick stir.
- Then add boiled chickpeas, salt and mix everything well.
- Cook for 2-3 minutes.
- Turn off heat.
- Now in a mixing bowl beat curd and rice flour to form a smooth texture.
- Add this yogurt mixture to the cooked chickpea pan and mix everything well.
- Again turn on heat and place the pan over low heat.
- Add ghee, give a stir and cook for 8-10 minutes.
- Turn off heat and serve hot with roti or paratha or steamed rice !
Notes :
This looks awesome! I've been wanting to make madra for quite some time. Should try it out now. 🙂
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I find myself enjoying Madra more than Chole at times. Your version looks so delectable.
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have had Chana Madra with Paneer!Yours looks so awesome,so delicious and fantastically presented!
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Among all the dishes i tried from Himachal dham , Madra is my favourite..you have presented it so beautifully Sasmita..making it all the more tempting !
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When I was searching for a dish to make for this theme, I wanted to make all the yogurt based curries… including this one. Your preparation looks very tempting Sasmita.
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Chickpeas looks awesome Sasmita. Saving it to try later.
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Lovely and easy dish.. I had also seen it in Northern Flavours – Doosra Tadka show on Food Food Channel By Chef Ajay Chopra. Will surely give it a try soon.
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Channa Madra looks so inviting. Fab share dear. Bookmarking the recipe.
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Delicious share 🙂
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I must say its an exotic recipe…Currently I am hosting MY LOVE LEGUME AFFAIR event at my page…I would request you to add this recipe there.
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Thank you for adding this lovely recipe
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Thank you amrita 🙂
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