Chana Madra

Cuisines

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Recipe

Ingredients

1 cup	chickpeas (kabuli chana), soaked overnight
1 cup	yogurt
2 tablespoons	ghee
1 teaspoon	cumin seeds
1 teaspoon	coriander powder
1 teaspoon	turmeric powder
1 teaspoon	garam masala
1 teaspoon	fenugreek seeds
1 teaspoon	mustard seeds
2	cloves
2	green cardamoms
1 inch	cinnamon stick
1 pinch	asafoetida (hing)
1 cup	water
—	salt to taste
1 tablespoon	chopped fresh coriander leaves

Instructions

1. 1 Drain the soaked chickpeas and set aside.
2. 2 In a bowl, whisk the yogurt until smooth and set aside.
3. 3 Heat ghee in a heavy-bottomed pan over medium heat.
4. 4 Add cumin seeds, fenugreek seeds, mustard seeds, cloves, cardamoms, and cinnamon stick. Sauté until fragrant.
5. 5 Add asafoetida, coriander powder, turmeric powder, and garam masala. Stir briefly.
6. 6 Add the drained chickpeas and sauté for a few minutes.
7. 7 Lower the heat and add the whisked yogurt gradually, stirring continuously to prevent curdling.
8. 8 Add water and salt to taste. Mix well.
9. 9 Cover the pan and let it simmer on low heat for about 30 minutes, stirring occasionally, until the chickpeas are cooked and the flavors meld together.
10. 10 Garnish with chopped fresh coriander leaves before serving.