Madra is the pride of Chamba and a must at every Himachali dham. Chickpeas are cooked in yogurt that is stirred patiently over low heat with ghee and whole spices until thick, creamy and fragrant — no onion, no tomato.
It is rich, tangy and best eaten with steamed rice.
Chana Madra (Chamba-style)
- Prep
- 8 hr 10 min
- Cook
- 45 min
- Total
- 8 hr 55 min
- Makes
- 4 servings
- Diet
- Vegetarian
Ingredients
Method
- Cook the chickpeas
Pressure-cook the soaked chickpeas with a little salt for 4–5 whistles until soft but whole. Drain, keeping ½ cup of the cooking water.
- Fry the whole spices
Heat the ghee in a heavy pan. Add cumin, bay leaves, cardamom, cloves and cinnamon and let them crackle. Add turmeric, coriander and chilli powder with a splash of water.
- Add the chickpeas
Add the chickpeas and fry them in the spiced ghee for 3–4 minutes.
- Add the yogurt slowly
Turn the heat to the lowest setting. Add the whisked yogurt a little at a time, stirring constantly in one direction so it does not split.
- Simmer until thick
Add the salt and raisins and simmer on low for 15–20 minutes, stirring often, until the gravy is thick and the ghee shines on top. Add a little reserved water if it gets too thick.
- Finish
Sprinkle garam masala and coriander and serve hot with rice.
Tips from our kitchen
- Never stop stirring after the yogurt goes in — that is what keeps madra smooth.
- Rajma (kidney beans) makes an equally classic Rajma Madra.
