coarsely grind together black cardamom, black peppercorns, green cardamom and cloves. keep aside.
mix rice flour with little water and keep it aside
heat mustard oil and add asafoetida, cumin seeds.
Add all the ground spices kept aside and let them splutter.
Take curd in a bowl and add turmeric powder, red chillipowder, coriander powder and garam masala powder in it and mix nicely.
Keeping the heat low, Add this curd mixture to the pan and cook it by stirring continuously until curd is mixed well with the spices.
Now increase the heat to medium and continue stirring till curd starts to boil.
Stirring is important to avoid the curd from breaking up and curdle.
Now add kabuli chana and mix well .
Add salt, cinnamon powder, green chillies and let it cook for 3 to 4 minutes.
Now add rice flour mix to the gravy and continue stirring it.
Add the clarified butter and cook the chana for 5 to 6 minutes until it is cooked and reaches the consistency.
Do keep in mind that gravy thickens as it cools down
Serve this traditional Himachali Chana Madra with steamed rice and salad.
