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    Whisk Affair » Recipes » Dal & Curries » Veg Curries » Chana Madra (Himanchali Chickpeas in Yogurt Sauce)

    Published: Dec 4, 2018 | Last Updated On: Apr 8, 2022 by Neha Mathur

    Chana Madra (Himanchali Chickpeas in Yogurt Sauce)

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    Jump to Recipe

    Chana Madra is a popular Himachali curry prepared with chickpeas, yogurt and spices. It is best served with simple steamed rice. Here is how to make it.

    Try a few more chickpea recipes – Chana Masala, Achari Chana Pulao, Chole, Palak Chole, Amritsari Chole and Achari Chole.

    Chana Madra served in a bowl.

    About This Recipe

    Chana means “chickpeas” and Madra means “thick yogurt curry” in Himachal. So Chana Madra is nothing but a simple curry from the Pahari cuisine where white chickpeas are boiled and added to a spicy and tangy yogurt based gravy.

    It is a quintessential part of the Himachali weddings/festivals and is popularly served in a traditional meal called Dham.

    Chana Madra is best served with steamed rice. In the weddings, it is served along with other vegetarian delicacies mostly prepared with vegetables, beans and legumes.

    Ingredients

    Chickpeas – This recipe uses white chickpeas or kabuli chana that is soaked overnight and then boiled to add in the yogurt gravy.

    Yogurt/Curd – Use fresh homemade or store bought yogurt! Avoid the one that tastes too sour.

    I also mix a little maida/all purpose flour in the yogurt to avoid curdling. It’s totally optional!

    Paneer – Paneer is optional, but tastes great in the curry. Homemade or store bought, use any fresh paneer.

    Ghee – Make Chana Madra in only ghee for the authentic taste. You can substitute it with oil as well.

    Spice powders – This simple chickpeas curry is spiced with basic spice powders such as coriander powder, turmeric powder, cumin powder and Kashmiri red chilli powder.

    Regular red chilli powder can also be used, but Kashmiri powders gives the curry a nice colour without making it too spicy.

    Whole spices – Cumin seeds, cloves, black cardamom, cinnamon and dry red chillies are added to hot oil, that lends a beautiful aroma and flavour to the curry.

    Nuts – Addition of cashew nuts and raisins makes it richer. You can avoid adding it if making for your everyday meals.

    Others – Hing, salt, sugar and fresh coriander are other few ingredients required for the curry.

    Avoid hing for a gluten free version.

    Health Benefits

    As it has chickpeas as its star ingredient, this curry is rich in protein. It is an apt recipe to include in your weight loss meals.

    Also rich in fibre, it will keep you filled for longer.

    It maintains good gut health.

    Yogurt in the curry is great for your stomach and promotes digestion. It also improves bowel movement.

    Serving Suggestions

    Himachali Chana Madra and Steamed Rice is a comforting combination you need to try for your weekday meals. You can also serve it in your festive meals with other North Indian delicacies.

    It will even taste great with jeera rice, matar pulao or any other lightly spiced pulao.

    Storing Suggestions

    As this curry has curd as its one of the main ingredients, it won’t last for long. Store the leftovers for 1-2 days in an air tight container in the fridge. It is not freezer friendly, as the curd will split while thawing.

    Reheat in a pan or microwave. Add in a little water while reheating, if you feel the curry has become thick after refrigeration.

    Step by Step Recipe

    Wash the chana and soak in 3-4 cups water for 6-8 hours.

    Chickpeas soaked in water.

    Drain the water and add the chana in a pressure cooker along with 2 cups of water and 2 teaspoon salt. Pressure cook until chana are nicely cooked. Remove the pressure cooker from heat and let the pressure release.

    Soaked chickpeas added in a pressure cooker along with water and salt.

    Heat ghee in a pan.

    Ghee heating in a pan.

    Once the oil is hot, add hing and cumin seeds and let them crackle for a few seconds.

    Hing and cumin seeds added in the pan.

    Add bay leaves, crushed cloves, black cardamom, peppercorn, cinnamon and dry red chillies and fry for a few seconds.

    Whole spices and dry red chillies added in the pan.

    Whisk curd with Maida, coriander powder, cumin powder, turmeric powder and red chilli powder and add it in the pan.

    Spice powders and maida mixed with curd.

    Cook for 3-4 minutes.

    Curd added in the pan.

    Add cooked chana, paneer, cashew nuts and raisins and cook for 2-3 minutes.

    Cooked chana, cashew nuts, paneer and raisins added in the pan.

    Add salt to taste and ghee and cook for 5-6 minutes. Add more water if you like the gravy thinner and cook for 2-3 minutes.

    Salt and ghee added in the pan.

    Garnish with fresh coriander. Serve madra with naan or rice.

    Ready chana madra garnished with coriander.
    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    Chana Madra is a Himanchali style curry where Chickpeas are cooked in a yogurt Sauce along with spices. Serve it with steamed rice for a perfect meal. 

    Chana Madra Recipe

    Chana Madra is a Himanchali style curry where Chickpeas are cooked in a yogurt Sauce along with spices. Serve it with steamed rice for a perfect meal. 
    4.89 from 9 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Indian
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 4 people
    Calories: 403kcal
    Author: Neha Mathur

    Ingredients 

    • 1 cup Kabuli Chana
    • 3 tablespoon Ghee
    • ¼ teaspoon Hing
    • 1 teaspoon Cumin Seeds
    • 3-4 Cloves (Crushed)
    • 2 Black Cardamom (Crushed)
    • 1 inch Cinnamon (Crushed)
    • 2-3 Dry Red Chillies
    • 2 cups Curd
    • 2 teaspoon Maida (I add it to avoid separation of curd. But it’s totally optional.)
    • 2 teaspoon Coriander Powder
    • ½ teaspoon Cumin Powder
    • ½ teaspoon Turmeric Powder
    • 2 teaspoon Kashmiri Red Chilli Powder
    • 200 g Paneer (Cubed)
    • 10-12 Cashew Nuts
    • 10-12 Raisins
    • Salt to taste
    • ½ teaspoon Sugar
    • 1 tablespoon Ghee
    • 2 tablespoon Fresh Coriander (Chopped)
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    Instructions

    • Wash the chana and soak in 3-4 cups water for 6-8 hours.
    • Drain the water and add the chana in a pressure cooker along with 2 cups of water and 2 teaspoon salt.
    • Pressure cook until chana are nicely cooked.
    • Remove the pressure cooker from heat and let the pressure release.
    • Heat ghee in a pan.
    • Once the oil is hot, add hing and cumin seeds and let them crackle for a few seconds.
    • Add crushed cloves, black cardamom, cinnamon and dry red chillies and fry for a few seconds.
    • Whisk curd with Maida, coriander powder, cumin powder, turmeric powder and red chilli powder and add it in the pan.
    • Cook for 3-4 minutes.
    • Add cooked chana, paneer, cashew nuts and raisins and cook for 2-3 minutes.
    • Add salt to taste, sugar and ghee and cook for 5-6 minutes.
    • Garnish with fresh coriander.
    • Serve madra with naan or rice.

    Notes

    maida is not used traditionally but I add to avoid curd from splitting.

    Nutrition

    Calories: 403kcal | Carbohydrates: 15g | Protein: 13g | Fat: 34g | Saturated Fat: 20g | Cholesterol: 87mg | Sodium: 97mg | Potassium: 358mg | Fiber: 1g | Sugar: 8g | Vitamin A: 765IU | Vitamin C: 34.8mg | Calcium: 408mg | Iron: 1.7mg
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    More Dal & Curry Recipes

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      Recipe Rating




    1. Mini

      February 11, 2018 at 4:58 am

      5 stars
      I tried this recipe yesterday. Very interesting flavors and different from the curd based gravies I have eaten before.
      I like its quicker to make as I’m always short of time.
      Definitely going to make it again.

      Reply
      • Neha Mathur

        February 12, 2018 at 5:49 am

        Thnx a lot for trying and leaving your feedback here. Looking forward to more from you. Have a great day.

        Reply
    2. Kiran

      March 21, 2019 at 10:30 am

      5 stars
      Thanks, everybody liked it a lot. You made my day. Happy Holi. Keep updating us with such delicious recipes.

      Reply
      • Neha Mathur

        March 24, 2019 at 1:32 pm

        Thnx a lot for trying 🙂

        Reply
    3. Laura

      May 27, 2019 at 10:16 am

      5 stars
      I ended up making this to get rid of some vegan yogurt I had in the fridge – the dish was good! Like another commenter mentioned, it was very different from other curries I’ve made in the past that have been based heavily on onion/garlic/ginger. It had a nice kick to it 🙂 Thank you!

      Reply
      • Neha Mathur

        May 27, 2019 at 2:28 pm

        Thnx for trying it Laura. It is a very different style of curry. I am glad you liked it 🙂

        Reply
    4. Michelle

      June 10, 2019 at 2:42 am

      5 stars
      Is there some vegetable side dish we can serve w this?

      Reply
      • Neha Mathur

        June 10, 2019 at 7:02 am

        It pairs best with steamed rice or paratha.

        Reply

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