Chana Madra (Himachali Chickpeas in Yogurt)

Madra is the star of Himachali 'dham', the festive meal cooked by special chefs called botis. Chickpeas are simmered in yogurt with ghee and whole spices until thick and creamy – no onion, no garlic, but plenty of flavour.

Video by Pihus Cookbook on YouTube. Our recipe below is our own home-style version, written in our own words – quantities and steps may differ from the video.

• Serves 4
• Prep 10 min
• Soak 480 min
• Cook 50 min
• Vegetarian · gluten-free · Mild
• Famous in Himachal Pradesh

Ingredients

• 200 g dried chickpeas, soaked overnight (or 2 tins, drained)
• 3 tbsp ghee
• 1 tsp cumin seeds
• 4 green cardamom, 4 cloves, 2 bay leaves, 3 cm cinnamon
• 1 pinch asafoetida
• 1 tsp turmeric
• 1 tsp coriander powder
• 1 tsp Kashmiri chilli powder
• 400 g plain yogurt, whisked with 1 tbsp besan
• 1 tsp salt
• 1 tbsp chopped cashews or raisins (optional)
• ½ tsp garam masala

Method

1. Cook the soaked chickpeas until soft, about 40 minutes (or use tinned). Keep 200 ml of the cooking water.
2. Heat the ghee, add cumin, whole spices and asafoetida, then turmeric, coriander and chilli powder.
3. Lower the heat and add the yogurt-besan mix, stirring constantly in one direction until it comes to a gentle simmer.
4. Add the chickpeas, salt and cooking water and simmer on low heat for 15 minutes until thick, stirring often.
5. Add cashews or raisins, sprinkle garam masala and serve with rice.

Tip: The besan stops the yogurt from splitting – keep stirring until it simmers.

Shop the ingredients

Everything you need for this recipe is in stock at Farmah’s – order online or pick it up at Annenstraße 41, Graz.