Himachal channa madra recipe
Himachal is a”Land of Gods” with incredible scenic beauty and wonderful traditions. With time, Himachalis have evolved and grown with their tradition. Food forms a large part of popular culture and Madra is one such wonderful delicacy. The Himachal channa madra recipe comes from a very experienced cook whose love for Himachali food has grown with time. She values traditional food and love cooking it.
- Kabuli Channa – 250gms (chick peas) : Soak kabuli channa overnight
- Turmeric (Haldi) – 1/2 teaspoon
- Curd (Dahi) – 1 kg : Whisked
- Ghee – 3 tablespoon
- Cinnamon (Dalchini) – 2 sticks
- Green Cardamom (Choti Elaichi) – 5 to6
- Clove (Laung) – 1
- aniseed (Saunf) – 1 Teaspoon
- Coriander (dhania) – 1 teaspoon
- Cuminseed ( Jeera ) – 1 teaspoon
- Asafetida (Hing) – 2 pinches
- Salt to taste
Soak kabuli channa overnight in water
Boil them in pressure cooker till they are tender. Drain water and keep aside. click here to check texture
Take thick bottom pan and put ghee and spices and hing. Keep on low heat for a minute as spices should not get burned. Put whisked dahi in the pan along with Turmeric. Keep stirring on high flame continuously till the mixture starts boiling. Keep cooking on low heat till the gravy is thick and ghee separates. Add salt as per your taste. Keep stirring and scraping the pan to prevent the gravy from sticking and burning
Add our main ingredients, the boiled channa. Add warm water. Let it cook till you see a thick gravy. Take pan off the stove and cover it with lid.
Your tasty Madra following this Himachal channa madra recipe is ready.
Checkout our quick potato recipe here
Colossal Umbrella would like to thank Mrs Narottma Sharma for such a wonderful and easy recipe. I am sure we will be hearing from her soon