Himachali Chana Madra - By Chef Reetu Uday Kugaji

Madra is a curd & legume based lip-smacking vegetarian dish of Himachal Pradesh. Legumes like white chickpeas or sometimes prepared either with Red Kidney Beans or Cowpeas (Black-eyed Peas) are added along with spices, that impart great flavours to the dish. It is served in Dham, an immensely popular traditional feast of Himachal Pradesh, prepared during marriages, local festivals, and special occasions, is a meal which is a powerhouse of Nutrition, according to Ayurveda.

Soaking Time of Chickpeas- Overnight

Preparation Time: 15 minutes

Cooking Time: 25 minutes

Serves- 4           

Ingredients:

• White Chickpeas, washed & soaked overnight & pressure cooked for 4 whistles with ½ tsp salt, ½ tsp turmeric powder, and water - 1 ½ cup

• Desi Ghee - 4 tbsp

• Paneer, cut into cubes - 125 gm

• Rice Flour / Bengal Gram Flour Paste - 2 tbsp

• Slit Green Chillies - 2 (Optional)

• Asafoetida - ¼ tsp

• Salt - to taste

• Sugar - ¼ tsp

• Whole Garam Masala (WGM):

- Dried Whole Red Chillies - 2 Nos.

- Cumin Seeds - ½ tsp

- Bay Leaf - 1 No.

- Black Cardamom - 1 No.

- Green Cardamom - 2 Nos.

- Cinnamon Stick - 1 Inch Piece

- Cloves - 2 Nos.

- Star Anise - 1 No.           

For the curd mixture:

• Hung Curd - 2 cups

• Deggi Mirch Powder - ½ tsp

• Turmeric Powder - ¼ tsp

• Coriander Powder - 1 tsp

• Dry Ginger Powder - ¼ tsp

• Fennel Seed Powder - ½ tsp

• Lightly Roastes & Crushed

• Kasoori Methi - ½ tsp           

For the sprinkling:

• Garam Masala Powder - ½ tsp           

 For the garnish (lightly stir-fried in Desi Ghee):

• Cashew Nuts - 12 Nos.

• Raisins - 12 Nos.

• Thinly Sliced Dried Coconut  - 1 tbsp

Method:

1. In a heavy-bottomed Kadai, heat 4 tbsp Desi Ghee.

2. Stir-fry the cashew nuts, raisins, and sliced dry coconut separately until light golden. Remove and set aside.

3. In the same ghee, add ¼ tsp Asafoetida and the Whole Garam Masala. Stir well.

4. Add the curd mixture and keep stirring until the oil oozes out.

5. Add the boiled chickpeas and let them come to a boil.

6. Add the rice flour/Bengal gram flour paste.

7. Add ¼ tsp sugar to balance the flavors.

8. Add salt to taste and ½ tsp Garam Masala powder, then mix well.

9. Add half of the fried cashews, raisins, and dry coconut. Mix well.

10. Serve hot, garnished with the remaining fried nuts and dry coconut. Goes best with steamed rice.