Madra
Veg
The crown dish of the Himachali Dham feast — chickpeas, rajma, or lotus seeds slow-cooked in thick beaten yoghurt with cardamom, cloves, cinnamon, and coriander seeds until the curd reduces into a rich, creamy, subtly spiced gravy. Unlike any other Indian dal or curry, it requires total absence of water.
Cuisines
Himachali
Best for
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 30 min
Total: 45 min
2-3 servings
Ingredients
| 1 cup | chickpeas |
| 1 cup | yogurt |
| 2 tablespoons | ghee |
| 1 teaspoon | cumin seeds |
| 1 teaspoon | fenugreek seeds |
| 1 teaspoon | mustard seeds |
| 1 teaspoon | asafoetida |
| 1 teaspoon | turmeric powder |
| 1 teaspoon | red chili powder |
| 1 teaspoon | coriander powder |
| 1 teaspoon | garam masala |
| 1 | salt to taste |
| 1 tablespoon | ginger-garlic paste |
| 2 | green chilies, chopped |
| 2 tablespoons | fresh coriander leaves, chopped |
Instructions
- 1 Soak the chickpeas overnight in water.
- 2 Drain and pressure cook the chickpeas with fresh water until soft.
- 3 Whisk the yogurt with turmeric powder, red chili powder, coriander powder, and salt. Set aside.
- 4 Heat ghee in a pan over medium heat.
- 5 Add cumin seeds, fenugreek seeds, mustard seeds, and asafoetida. Sauté until they crackle.
- 6 Add ginger-garlic paste and green chilies. Sauté for a minute.
- 7 Lower the heat and add the whisked yogurt mixture slowly, stirring continuously to prevent curdling.
- 8 Add the cooked chickpeas to the yogurt mixture and mix well.
- 9 Simmer on low heat for about 15-20 minutes, stirring occasionally.
- 10 Sprinkle garam masala and garnish with fresh coriander leaves before serving.
Tips
For a richer flavor, you can add a pinch of saffron soaked in warm milk to the yogurt mixture.