Description
A traditional dish from the state of Himachal Pradesh in India, a true favourite of the paharians!
Preparation Time: 40 minutes
Serves: 3 – 4
Ingredients
- 450 gms boiled chickepeas
- 500 gms greek style natural yoghurt
- 1 tbsp cumin seeds
- 3 green cardamoms
- 1 black cardamom
- 2 cloves
- 1 tsp turmeric powder
- 1 tsp red chilli powder
- 3 tsps of coriander powder
- Salt to taste
Pre-preparation
- Blend the gram flour and yoghurt in a blender
- In a pestle & mortar crush all the cardamoms and cloves
Directions
- In a deep pan, heat two tsps. of vegetable oil, add the cumin and crushed green cardamoms.
- Add coriander powder, red chili powder and turmeric
- Mix well and cook for a 30 – 40 seconds.
- Add the chickpeas and mix well with the spices. Cook for 2-3 minutes on high flame and then add green chilies (optional)
- Then, add the yoghurt sauce and mix well. Keep stirring so there are no lumps formed on medium heat
- After a few minutes you should start seeing the oil separating. Orange lines will start forming. Cook for another 5-6 minutes
- Add a pinch of sugar
- Voila! Your dish is ready. Serve with Basmati rice and green chili pickle
Hey Rav!
Traditional Madra comes from Chamba, HP and mostly is made with Red Kidney Beans and sometimes goat/chicken too depending on the choice. I have had it like a zillion times and every time the colour was red.
Oh Wow! Thanks for sharing. I have never tried the one with red kidney beans. This recipe is made with chickpeas and has been passed down in my husband’s family. I will give the red kidney beans a try.