Have you ever tried Himachal’s famous Shahi Chana Madra, it is easy to make and delicious to eat?

As soon as we mention the traditional and royal kitchen of Himachal Pradesh, the first name that comes to our mind is ‘Chana Madra’. This dish is very tasty to eat. In the hilly regions of Himachal, especially in Chamba, Kangra and Mandi districts, it is prepared and eaten with great gusto during weddings, Dhams and festivals. If you have not tasted it yet, then definitely try it at home. It is very easy to make and its unique taste will make you crazy. take note Recipe.

Material

• Boiled gram: 1 cup (soaked overnight and boiled)
• Thick curd: 2 cups (whipped, keep in mind that the curd should not be sour)
• Desi Ghee: 3 to 4 tablespoons (The real taste of Madra comes from Ghee only)
• Spices: 1 bay leaf, 2-3 green cardamoms, 1 large cardamom, 2-3 cloves, 1 inch cinnamon stick, and ½ tsp cumin
• Asafoetida: 2 pinches
• Dry spices: half teaspoon turmeric powder, 1 teaspoon Kashmiri red chili powder, 1 teaspoon fennel powder, half teaspoon dry ginger and coriander powder.
• Cashews and raisins: 2 tablespoons (you can also take some almonds as per your choice)
• Salt: as per taste

method of making

Fry Masala and Dry Fruits: First of all, heat desi ghee in a heavy bottomed pan or kadhai. Fry cashews and raisins in it till they become light golden and take them out in a plate. Now add cumin, asafoetida and all the spices (cinnamon, cloves, cardamom, bay leaves) to the remaining ghee and crackle it.

Prepare curd base: Now reduce the gas flame completely. Add whipped curd slowly into it and keep stirring continuously so that the curd does not curdle. Cook the curd until it starts releasing ghee and it comes to a boil.

Mix spices: When the curd is cooked well, add turmeric powder, Kashmiri red chilli, fennel powder, dry ginger and coriander powder to it. Mix these spices well with curd, so that Madra gets a wonderful aroma and royal color.

Add gram and dry fruits: Now add boiled black gram and roasted cashew nuts and raisins to it. Add salt as per taste.

Cook on low flame: Cover the pan and let it cook on low flame for about 10 to 15 minutes, so that the gram absorbs the flavor of the spices and curd properly. When the gravy thickens and the ghee starts floating on top, turn off the gas. Then garnish with coriander leaves and serve.