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Chana Madra Recipe | How to make Chana Madra

Curd is the base for gravy in chana madra. Rice paste adds the thickness to gravy and the whole spices like black cardamom, cinnamon, cloves and green cardamom add a nice flavour to chana madra.

Pahari recipes are made in a lot of ghee, chana madra also does have ghee as an ingredient. I reduced the quantity as per my requirement. Try this chana madra recipe.

Happy Cooking !!!

Ingredients for Chana Madra

  • Curd : 2 cup
  • Ghee : 3 tbsp
  • Cumin Seeds : 1 tsp
  • Cloves : 3
  • Black Cardamom : 2
  • Coriander Powder : 1/2 tsp
  • Turmeric Powder : 1/2 tsp
  • Asafoetida : 1 pinch
  • Chopped Coriander Leaves : 1 tbsp
  • Rice : 2 tbsp
  • Green Cardamom Powder : 1/4 tsp
  • Salt to taste
  • Mustard Oil : 2 tbsp
  • How to make Chana Madra

    Wash and soak the chickpeas in water overnight. Boil chickpeas with 3 cups of water in a pressure cooker for 3 whistles. Wash and soak rice in water with cardamom powder. Grind this mix to make a paste of rice. Heat mustard oil in a kadhai and let it smoke out.

    Mustard oil becomes transparent after heating. Add whole spices black cardamom, cloves and cinnamon. When cloves and black cardamom are swollen, add cumin seeds, turmeric, coriander powder, asafoetida and whole red chilli.

    Add boiled chickpeas and mix the spices well. Add curd and keep stirring continuously until it comes to boiling. Add rice paste and mix well within the chickpeas gravy. Cook further for 15 minutes on low flames. Add ghee now and mix well. Cook till the gravy in chana madra becomes thick.

    Chana Madra is ready. Serve it hot with rice or chapati.


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