Chana Madra
by BETHICA DAS
Added to 8 cookbooks
This recipe has been viewed 22764 times
This is a recipe from the state of himachal pradesh. It is chickpeas cooked in yoghurt gravy. Very simple to make and tastes absolutely delicious.
Method- Soak the rice overnight or for atleast an hour and grind into a paste. Keep aside.
- Heat oil in a pan and temper with cumin seeds, cardamoms, cinnamon, cloves and asafoetida.
- Add the turmeric powder and coriander powder and saute for few seconds.
- Add the boiled chickpeas and combine well. Then add the blended yoghurt and keep stirring continuously on low flame for 7-8 minutes.
- Now add the ground rice paste, ghee and salt and cook for 4-5 minutes.
- At this point the gravy should have reduced and become slightly thick.
- Remove from the fire and serve, garnished with coriander leaves
Other Related Recipes
This recipe was contributed by BETHICA DAS on 02 Apr 2013
HI, I AM BETHICA DAS, LIVING IN SHARJAH WITH MY HUSBAND, PIJUSH DAS, WHO IS A SENIOR LECTURER AT A B...Know more about this member,
Click Here
Review count
6 FAVOURABLE REVIEWS
The most Helpful Favorable review
Reviewed By
5 of 10 users found this review useful
See more reviews
No review of this type was found
6 FAVOURABLE REVIEWS
The most Helpful Favorable review
Reviewed By
5 of 10 users found this review useful
See more reviews
No review of this type was found
Helpful reviews for this recipe
Sign in to your account
Rate this recipe
Review this recipe (optional)
You are not signed in. To post a private recipe note requires you to
Sign In to your Gold or Silver account
Add your private note to this recipe