Himachal Pradesh isn’t just a happy state with happy people – it also offers some really happy cuisine that delights the taste-buds and satiates the senses. Today’s post explores one such traditional Himachali dish – a preparation of chickpeas in rich yogurt gravy.
The Himachali people really know how to use Mustard Oil, making the most of its flavour, aroma and gentle sharpness. The dish we will be making today balances the warmth of Mustard Oil and simple spices with the sour tang of curds and the subtle sweetness of raisins to tantalize your taste-buds and leave you yearning for more.
This dish also offers high nutritional value. It is rich in vitamins, minerals, protein and dietary fibre which make it excellent for promoting digestion and preventing constipation. These health benefits are significantly reinforced by the use of cold-pressed Mustard Oil which is healthy for the heart, blood pressure and blood lipids.
This dish is called Channa Madra. Let’s begin by gathering the ingredients that we will be using.
Chickpeas (Kabuli Chana): 250 grams
Curd (Dahi): 500 grams
Mustard Oil: 100 millilitres
Raisins (Kishmish): 3 teaspoons
Cardamoms (Elaichi): 4
Cloves (Laung): 5
Black Cardamom (Elaichi) Powder: Just a pinch
Turmeric (Haldi) Powder: Half a teaspoon
Cumin (Jeera) Powder: Half a teaspoon
Salt: to taste
The quantities mentioned above are for preparing four servings. Adjust the quantities proportionately to suit the number of servings that you require.
Boil the chickpeas. When this is done, drain the water and keep the boiled chickpeas aside.
Heat the Mustard Oil in a pan on a High flame till the oil reaches its smoking point and emits puffs of deliciously aromatic white smoke. Then reduce the flame to Medium.
Add the cardamoms, cloves, black cardamom powder, turmeric powder and cumin powder to the hot oil and sauté for a minute or so.
Next, add the boiled chickpeas and stir to mix the chickpeas with all the spices. Continue to sauté for a couple of minutes.
Now add the curd, raisins and salt to taste. Stir to mix all the contents of the pan well. Then reduce the flame to Low and cook for around 20 minutes. Stir the contents gently at regular intervals. Then turn the flame off.
Your traditional Himachali Channa Madra is now ready. Serve it hot. This dish is usually eaten with hot Roti.
You can find more recipes at : https://www.purioilmills.com/recipes-in-english/