Chana Madra Delight for Home #ChanaMadra #cookingwithchefchris #flavorfulcurry #chefchris #food

Description and Recipes
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Chana Madra is a signature dish of Himachal Pradesh, particularly from the Chambal and Kanga regions. Traditionally served at celebrations and religious feasts, especially during the state’s famous Dham (community meals), this dish holds a special place in Himachali cuisine. The word Madra refers to the use of yogurt-based gravy, which is slow-cooked with a variety of spices to create a rich and tangy curry.

The origins of Chana Madra can be traced back to the traditional Brahmin kitchens of Himachal, where vegetarian dishes were prepared with a strong emphasis on simplicity and nutrition. Chickpeas, being a rich source of protein, are a staple in many parts of North India, but what sets Chana Madra apart is its use of yogurt, which gives the dish its characteristic creamy tang. The yogurt is carefully cooked to avoid curdling, and the dish is flavored with whole spices such as cinnamon, cardamom, and cloves.

Chana Madra is more than just a curry; it represents the essence of Himachali hospitality and community dining. The dish is often prepared in large quantities for Dham feasts, where people gather to celebrate religious occasions and festivals. It’s traditionally served with rice, allowing the rich, spiced yogurt gravy to coat the grains, creating a satisfying and warming meal—perfect for the colder Himalayan climate.

Ingredients:
Chickpeas (soaked overnight): 200g
Yogurt: 250g
Ghee: 3 tablespoons
Cloves: 4
Cinnamon stick: 1-inch piece
Green cardamom pods: 3
Cumin seeds: 1 teaspoon
Coriander powder: 1 teaspoon
Turmeric powder: 1/2 teaspoon
Red chili powder: 1/2 teaspoon
Garam masala: 1 teaspoon
Water: 500ml
Salt: to taste
Method:
1. Cook the Chickpeas: Boil the soaked chickpeas in water with a pinch of salt until tender. Drain and set aside.
2. Prepare the Tempering: Heat ghee in a pan and add cumin seeds, cloves, cinnamon, and cardamom. Sauté until aromatic.
3. Add Yogurt and Spices: Lower the heat and slowly add the whisked yogurt, stirring continuously to prevent curdling. Add coriander powder, turmeric, red chili
powder, and salt. Cook the mixture until it thickens slightly.
4. Combine with Chickpeas: Add the cooked chickpeas to the yogurt gravy. Mix well and let it simmer on low heat for about 10-15 minutes to allow the flavors to meld.

Finish: Sprinkle garam masala on top before serving. Serve hot with rice or roti.
Comments and suggestions are highly recommended and answered.

Видео Chana Madra Delight for Home #ChanaMadra #cookingwithchefchris #flavorfulcurry #chefchris #food канала Chef Chris