Chana Madra

History:

Chana Madra is a traditional Himachali dish that has its roots in the Chamba region of Himachal Pradesh, India. It is a quintessential part of Himachali cuisine and is often prepared during special occasions and festivals. The dish is a rich and creamy curry made with chickpeas (chana) cooked in a yogurt and cream-based gravy, seasoned with aromatic spices. Chana Madra showcases the influence of North Indian cuisine on Himachali food, and it has been enjoyed for generations as a symbol of the region's culinary heritage.

Detailed Recipe:

Ingredients:

For the Chickpea Curry:

• 1 cup dried chickpeas (chana), soaked overnight
• 2 onions, finely chopped
• 2 tomatoes, finely chopped
• 1/2 cup yogurt (curd)
• 1/4 cup fresh cream
• 2-3 tablespoons ghee (clarified butter) or vegetable oil
• 1 teaspoon cumin seeds
• 1 bay leaf
• 2-3 green cardamom pods
• 2-3 cloves
• 1-inch cinnamon stick
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder (adjust to taste)
• 1 teaspoon coriander powder
• Salt to taste
• Chopped fresh coriander leaves for garnish

For the Spice Paste:

• 10-12 cashew nuts
• 1-inch piece of ginger
• 3-4 garlic cloves
• 2-3 green chilies (adjust to taste)
• 1/2 cup water (for grinding)

Instructions:

1. Prepare the Spice Paste:

   • In a blender, combine cashew nuts, ginger, garlic, and green chilies.
   • Add water and blend until you have a smooth paste. Set aside.

2. Cook the Chickpeas:

   • Drain the soaked chickpeas and rinse them.
   • In a pressure cooker or a large pot, cook the chickpeas with enough water and a pinch of salt until they are tender. This may take about 20-25 minutes in a pressure cooker or longer in a regular pot.
   • Once done, drain and set aside.
     
     
     

3. Prepare the Curry:

   • Heat ghee or oil in a heavy-bottomed pan or kadai over medium heat.
   • Add cumin seeds and let them splutter.
   • Add bay leaf, green cardamom pods, cloves, and cinnamon stick. Sauté for a minute until fragrant.

4. Add Onions:

   • Add finely chopped onions and sauté until they turn golden brown.

5. Add Spice Paste:

   • Add the spice paste (cashew, ginger, garlic, and green chili mixture) and sauté for 2-3 minutes until the raw smell disappears.

6. Add Tomatoes and Spices:

   • Add the finely chopped tomatoes and cook until they become soft and the oil starts to separate from the masala.

7. Add Yogurt and Cream:

   • Reduce the heat to low and add yogurt. Stir continuously to prevent curdling.
   • Add fresh cream and mix well.

8. Add Chickpeas:

   • Now, add the cooked chickpeas to the gravy. Mix gently to coat the chickpeas with the creamy sauce.

9. Season and Simmer:

   • Add turmeric powder, red chili powder, coriander powder, and salt. Adjust the spices to your taste.

10. Simmer:

    • Let the curry simmer on low heat for about 10-15 minutes, allowing the flavors to meld and the chickpeas to absorb the creamy gravy.
      
      
      

11. Garnish:

    • Once the curry reaches your desired consistency and the chickpeas are soft, remove from heat.
    • Garnish with fresh coriander leaves.

12. Serve:

    • Chana Madra is traditionally served with steamed rice or naan bread.

Enjoy the rich and creamy flavors of Chana Madra, a delightful Himachali dish that brings a taste of the mountains to your table.