Himachali Chana Madra

Himachali Chana Madra is a rich and creamy chickpea curry from the Himalayan region, infused with aromatic spices and a unique blend of yogurt. This gluten-free dish is perfect for a hearty meal and showcases the authentic flavors of Himachal Pradesh.

Ingredients

• Chickpeas - 200 grams (soaked overnight)
• Yogurt - 100 grams (whisked)
• Onion - 1 medium (finely chopped)
• Tomato - 1 medium (pureed)
• Ginger - 1 tablespoon (grated)
• Garlic - 1 tablespoon (minced)
• Green chilies - 1 (slit)
• Cumin seeds - 1 teaspoon
• Coriander powder - 1 teaspoon
• Turmeric powder - 1/2 teaspoon
• Garam masala - 1/2 teaspoon
• Oil or ghee - 2 tablespoons
• Salt - to taste
• Water - 500 ml
• Fresh coriander leaves - for garnish

Steps

1. 1. Drain and rinse the soaked chickpeas, then cook them in a pressure cooker with 500 ml of water and salt for about 15-20 minutes or until soft.
2. 2. In a pan, heat oil or ghee over medium heat, then add cumin seeds and let them splutter.
3. 3. Add chopped onions and sauté until they turn golden brown.
4. 4. Stir in grated ginger, minced garlic, and slit green chilies, and cook for another 2-3 minutes.
5. 5. Add the pureed tomato and cook until the oil separates from the mixture.
6. 6. Mix in the coriander powder, turmeric powder, and garam masala, and cook for an additional minute.
7. 7. Add the cooked chickpeas along with their cooking water to the pan, and mix well.
8. 8. Lower the heat and slowly stir in the whisked yogurt, ensuring it doesn't curdle.
9. 9. Simmer for 10-15 minutes, allowing the flavors to meld together. Adjust seasoning if necessary.
10. 10. Garnish with fresh coriander leaves before serving.

Nutrition

• Calories: 350
• Protein: 15 g
• Carbs: 50 g
• Fiber: 12 g
• Sugar: 5 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 3 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• Rich in protein and fiber, promoting digestive health.
• Contains healthy fats and essential vitamins from the spices and yogurt.

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