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Himachali Chana Madra

Himachali Chana Madra


Cooking Time

Preparation Time : 20

Cook Time : 20

Total Time : 40


Serves 4

  • Chickpeas, 2 cans or 250g soaked

  • Full fat Yogurt, 2 cups

  • Stock from Boiled Chickpeas, 1 cup

  • Ghee/Clarified Butter, 2 tbsp (or Mustard Oil, more preferred)

  • Rice flour, 1 tbsp

  • Salt, 2 tsp or per taste

  • Chopped Coriander leaves/Cilantro, 2 tbsp for garnish

  • Grated paneer, 1 tbsp for garnish (optional)

  • Whole Spices (

  • Cinnamon stick, 1 inch

  • Star anise, 1

  • Cloves, 3

  • Black cardamon (crushed), 2

  • Cumin seeds, 1 tsp)

  • Powdered Spices(Turmeric Powder, 1/2 tsp

  • Red Chilli Powder (Kashmiri, low heat preferred), 2 tsp

  • Coriander Powder, 2 tsp

  • Asafoetida (optional), 1/4 tsp)


  • 01

    1. Boil the chickpeas with a little salt for 10 minutes in a pressure cooker or an instant pot. Or if you are boiling on the stove, you need to cover and cook in enough water for 1 hour. Test a chickpea if it can be mashed with fingers, and that's when it is done. Save a cup of stock aside.

  • 02

    2. In a large bowl, mix the yogurt, stock from boiled chickpeas, salt per taste and powdered spices and whisk until they are well combined.

  • 03

    3. In a pan, heat ghee and add in the whole spices. Saute the whole spices on low flame until a nice aroma is released. (You can remove the whole spices after they infuse their flavors in ghee if you don't like to bite into them)

  • 04

    4. Add in yogurt mixture and keep stirring on low flame to avoid curdling of yogurt. Cook for 3-4 minutes.

  • 05

    5. Increase the flame to medium and add the boiled and strained chickpeas. Keep stirring until they are well combined. Cook for 5-6 minutes with cover.

  • 06

    6. In a small bowl, combine rice flour and 1 tbsp of water to make a paste. Add the paste and salt in the gravy and mix well.

  • 07

    7. Garnish with chopped, fresh coriander leaves and grated paneer (optional)



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