Chana Madra Recipe
Chana Madra Recipe
Chana Madra is a yogurt-based curry that begins from the Northern territory of Himachal Pradesh. Pahari food is known to be simple, and the vast majority of the dishes are cooked on low fire with the goal that the food doesn’t lose its dietary benefit.
Chana Madra is likewise one such dish that is ready by leisurely cooking chickpeas in yogurt sauce blended in with rice combination. With a variety of flavors utilized in its readiness, this dish gives a melange of flavors and will take you on a taste ride like none other.
This dish is not difficult to make and requires no intricate arrangements. You can serve this delectable dish at your next kitty party or potluck to parade your assorted culinary abilities.
A quintessential piece of the wedding menu in Himachal Pradesh, you can set up this dish for an ideal Sunday and relish its decency with your entire family. Not only radiant in taste, this dish is likewise a heaven of nourishment.
This dish is plentiful in nutrients, minerals, fiber and protein that helps battle against numerous sicknesses, keep up with great stomach wellbeing, help great absorption and further develop solid discharge.
Follow this bit by bit recipe to set up this magnificent dish and experience joy with each tear into you take. This dish tastes best with hot steaming rice and obviously the organization of your friends and family.
Elements of Chana Madra
1 cup yogurt (curd)
1/2 cup rice
1 teaspoon coriander powder
1/2 teaspoon cumin seeds
1 cup water
2 Pinches asafoetida
1/2 inch cinnamon stick
salt as required
2 cup chickpeas
1 dark cardamom
2 green cardamom
1/2 teaspoon turmeric
1 tablespoon ghee
1 tablespoon mustard oil
Instructions to make Chana Madra
Stage 1 Prepare a rice glue
To start setting up this outlandish recipe, first absorb rice with cardamom water for about 60 minutes. Once done, channel the water and mix to set up a rice glue. Save to the side for additional utilization.
Stage 2 Saute every one of the flavors
Then, heat mustard oil in a container on medium fire. At the point when the oil is satisfactorily warmed add to it dark cardamom, cloves, asafoetida, cumin and cinnamon stick. Saute the flavors for about a moment. Once done, add turmeric and coriander powder. Cook for an additional 30 seconds.
Stage 3 Add in the chickpeas and yogurt
Presently, to the flavor blend add the chickpeas that have been doused for the time being and afterward bubbled. Mix persistently in the wake of adding the chickpeas. Presently add beaten yogurt and continue to mix persistently. Be extremely cautious and mix consistently so the yogurt doesn’t shape irregularities. Allow the blend to cook for around 10 minutes.
Stage 4 Add the pre-arranged rice glue
When the combination is appropriately cooked, add it to the pre-arranged rice blend. Add the ghee too. Turn the intensity on low fire and allowed the dish to cook for 20 minutes. Change the flavoring as indicated by taste and serve hot.
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