Channa Madra Recipe – Chickpeas in Yogurt Sauce

    chana maadra

    Chana Madra Recipe – Chickpeas with Yogurt Gravy Recipe

    Chana Madra is a lip smacking recipe from Himachal which is a rich blend of kabuli chickpeas and curd. Today we have a lip smacking recipe of chana madra for you all. This dish is really easy and quick to make.

    Many of us often include this dish in our meals and it tastes absolutely delicious. This thick and flavorful curry, here chanas are simmered in curd gravy goes well with chapatis, paranthas, naan or plain rice. Trust me; it comes off really yummy and super scrumptious! Try out this recipe yourself and impress everyone at your home. Enjoy!

    Directions

    Getting ready:

    Soak chickpeas in water for 8-10 hours or overnight. Then boil them in 1.5 cup of water along with ¾ tsp salt and ¼ tsp baking soda (optional) in pressure cooker. Let them boil till one whistle and then cook for 4-5 minutes on low flame. Drain the excess water and place them in a bowl.

    chana madra

    Ground the whole spices first for making chana madra curry. For this, peel the brown cardamom and use the seeds. Coarsely ground the seeds along with clove, black peppercorns and cinnamon stick in a mortar pestle.

    chana madraMaking:

    Now let us prepare the tempering for chana madra curry. Heat 2 tbsp ghee in a wok or pan. When the ghee melts, add cumin seeds, asafoetida and saute for a while. After the seeds crackle add coarsely ground spices, cinnamon stick and mix well. Saute the spices for a while.

    chana maadra
    To the pan now add turmeric powder, coriander powder, boiled chana, red chilly powder and mix all the ingredients really well. Now add raisins and saute for 1 to 2 more minutes until the chickpea gets nicely coated with the spices.

    chana maadra

    After sautéing the masala, add curd into it and keep stirring constantly until the curry starts simmering again. When you see gentle boil in the gravy add salt, followed by rest of the ghee and mix all the ingredients nicely.

    chana maadraServing:

    Chana madra is now ready to serve. Turn off the flame and transfer the sabzi into a serving bowl. Garnish this tempting chana madra sabzi with some chopped green coriander and serve with chapatti, naan or rice and relish eating.

    chana madra

    • For 4 members
    • Time – 30 minutes
    Channa Madra Recipe - Chickpeas in Yogurt Sauce chana maadra
    Author: 
    Recipe type: Main Course
    Cuisine: Indian
    Prep time: 
    Cook time: 
    Total time: 
    Serves: 4
     
    Ingredients
    • Kabuli chana - 1 cup
    • Curd - 1 cup
    • Desi ghee - 4 tbsp
    • Asafoetida - 1 pinch
    • Cumin seeds - ½ tsp
    • Cinnamon stick - 1 inch piece
    • Brown cardamom - 2
    • Clove - 4
    • Black pepper - 6 to 7
    • Raisins - 2 tbsp
    • Coriander powder - 1 tsp
    • Turmeric powder - ¼ tsp
    • Red chilly powder - ¼ tsp
    • Salt - ¼ tsp or to taste
    Instructions
    1. Soak chickpeas in water for 8-10 hours or overnight. Then boil them in 1.5 cup of water along with ¾ tsp salt and ¼ tsp baking soda (optional) in pressure cooker. Let them boil till one whistle and then cook for 4-5 minutes on low flame. Drain the excess water and place them in a bowl.
    2. Ground the whole spices first for making chana madra curry. For this, peel the brown cardamom and use the seeds. Coarsely ground the seeds along with clove, black peppercorns and cinnamon stick in a mortar pestle.
    3. Now let us prepare the tempering for chana madra curry. Heat 2 tbsp ghee in a wok or pan. When the ghee melts, add cumin seeds, asafoetida and saute for a while. After the seeds crackle add coarsely ground spices, cinnamon stick and mix well. Saute the spices for a while.
    4. To the pan now add turmeric powder, coriander powder, boiled chana, red chilly powder and mix all the ingredients really well. Now add raisins and saute for 1 to 2 more minutes until the chickpea gets nicely coated with the spices.
    5. After sautéing the masala, add curd into it and keep stirring constantly until the curry starts simmering again. When you see gentle boil in the gravy add salt, followed by rest of the ghee and mix all the ingredients nicely.
    6. Chana madra is now ready to serve. Turn off the flame and transfer the sabzi into a serving bowl.
    7. Garnish this tempting chana madra sabzi with some chopped green coriander and serve with chapatti, naan or rice and relish eating.

     

    Tags:

    • Show Comments (14)

    • ashish kalra

      I’m a follower of your recipes. I tried making chickpea with yogurt gravy at home but after adding curd to it my gravy curdled and it didn’t look good. Can you please help me?

      • Nisha Madhulika

        Keep stirring the sabzi continuously after adding curd in it.

    • gauri

      Mam, chana madra recipe looks really amazing and mouth-watering and I want to make it at home so please tell me that can I use garam masala instead of whole spices as few spices are not available in my kitchen?

      • Nisha Madhulika

        Yes, you can use garam masala.

    • sita

      Mam, I relish eating all your dishes. Please tell me that can I add onion and garlic for making yogurt chickpea curry? If yes then when and how much?

      • Nisha Madhulika

        Yes, you can add onion and garlic in it. Take a thinly sliced onion and 3-4 finely chopped garlic cloves and fry them in oil. After that, follow the rest of the recipe.

    • varsha

      Hello, nisha ji! I always try out your recipes and also distribute it to my neighbor. We all enjoy your recipes so much. Thank you. Can I replace curd with butter milk for making chickpea in yogurt sauce? Please reply soon.

      • Nisha Madhulika

        Yes, you can use butter milk.

    • gautam

      Thanks mam for sharing himachali cuisine with us. Here chana madra is served with chapatti. I made chana madra yesterday and it turned out really sour. What can I do to fix it?

      • Nisha Madhulika

        Use fresh curd for making chana madra.

    • liala

      Nisha mam, I made chana madra for dinner yesterday. Everyone relished eating this himachali cuisine but it was not too spicy. What can I do to make it spicy and tangy?

      • Nisha Madhulika

        You can add the spices of your choice.

    • dinkar

      I think the chickpea yogurt gravy is very thick. It becomes very dry when had with chapatti. What can I do? Please reply soon.

      • Nisha Madhulika

        You can adjust water as required.

    Your email address will not be published. Required fields are marked *

    comment *

    • name *

    • email *

    • website *

    Rate this recipe:  

    Ads