Chana Madra is a Himachali style curry

Chana Madra is a Himachali style curry where Chickpeas are cooked in a yoghurt sauce along with spices. Serve it with steamed rice for a perfect meal. Here is how to make Chana Madra Recipe.



Chana Madra is a yoghurt-based curry that originates from the Northern state of Himachal Pradesh. Pahari cuisine is known to be easy, and most of the dishes are cooked on low flame so that the food does not lose its nutritional value. Chana Madra is also one such dish that is prepared by slowly cooking chickpeas in yoghurt gravy added with rice mixture. With an array of spices used in its preparation, this dish provides a melange of flavours and will take you on a taste ride like none other. This dish is easy-to-make and does not require any elaborate preparations. You can serve this scrumptious dish at your next kitty party or potluck to flaunt your diverse culinary skills. A quintessential part of wedding menu in Himachal Pradesh, you can prepare this dish for a perfect stay at home Sunday and relish its goodness with your whole family. Not just heavenly in taste, this dish is also a paradise of nutrition. This dish is rich in vitamins, minerals, fibre and protein that helps fight against many diseases, maintain good gut health, aid good digestion and improve bowel movement. Follow this step-by-step recipe to prepare this delightful dish and experience bliss with every bite you take. This dish tastes best with hot steaming rice and of course the company of your loved ones.

Ingredients of Chana Madra

1 Serving2 Servings3 Servings4 Servings5 Servings6 Servings7 Servings8 Servings9 Servings10 Servings11 Servings12 Servings13 Servings14 Servings15 Servings16 Servings17 Servings18 Servings19 Servings20 Servings

• 1 cup yoghurt (curd)
• 1/2 cup rice
• 1 teaspoon coriander powder
• 1/2 teaspoon cumin seeds
• 1 cup water
• asafoetida as required
• 1/2 inch cinnamon stick
• salt as required

• 2 cup chickpeas
• 1 black cardamom
• 2 green cardamom
• 1/2 teaspoon turmeric
• 1 1/2 tablespoon ghee
• 2 clove
• 1 tablespoon mustard oil