Chana Madra

Published under: Curries and Gravies

Chana Mudra
Chickpeas – 1 cup, washed and soaked for 8 hours
Yogurt – 500 ml
Ghee – 1 tblsp
Raisins – 1 tblsp
Salt – 1/4 tsp
Cloves – 3
Black Peppercorns – 1/8 tsp
Cumin Seeds – 1/4 tsp
Coriander Seeds – 1/2 tsp
Cinnamon – 1/4 inch stick
Brown Cardamom – 1
Dry Ginger – a very small piece

1. Dry roast the cloves, peppercorns, ginger, cardamom, cumin seeds, cinnamon and coriander seeds separately in a pan.
2. Combine and grind together to a fine powder.
3. Heat ghee in a pan over medium flame.
4. Add the soaked chickpeas and cook for 2 to 3 minutes.
5. Add the ground masala powder and fry for another minute or two.
6. Add the raisins and cook till the chickpeas turn soft.
7. Add the yogurt and mix well.
8. Cover the pan with a lid.
9. Cook for 20 to 30 minutes, stirring from time to time.
10. When the gravy has thickened and reduced, remove from flame.
11. Transfer to a serving dish.
12. Serve hot with roti or rice.

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