Himachali Chana Madra Recipe (Chickpeas In Yogurt Based Gravy)

Step 1: To begin making the recipe, grind together black cardamoms, black peppercorns and cloves in a mixer grinder

Step 2: Make sure it doesn’t turn into a fine powder, it should be granulated

Step 3: Mix rice flour with water and keep it aside

Step 4: Heat 2 tablespoons of mustard oil to smoking point on medium heat

Step 5: Add a pinch of asafoetida, cumin seeds and cinnamon

Step 6: Next, add all the dry spice which we grinded earlier

Step 7: Add onion and saute it for a minute (this step is optional)

Step 8: Add garam masala powder and coriander powder

Step 9: Add cooked chickpeas and mix it well with the masala

Step 10: Add salt and chilli powder to taste

Step 11: Add some slit green chillies and let it cook for 2 to 4 minutes more

Step 12: Now turn the heat on low and add beaten yogurt while stirring chickpeas

Step 13: Keep stirring the mixture until yogurt mixes well

Step 14: Increase the heat to medium and continue stirring till yogurts starts to boil

Step 15: Stirring is important to avoid the yogurt from breaking up or cuddle

Step 16: Add rice flour mixture and ghee and keep stirring

Step 17: Cook it for another 5-6 minutes until it is cooked and reaches the right consistency

Step 18: Do remember that the gravy thickens as it cools down

Step 19: Serve Himachali Chana Madra with steamed rice and Kachumber Salad for a perfect meal