Chana Recipe: Himachali

Chana Madra

, A Traditional, Festive Dish

India is a land of diverse tastes, where the same dish, core ingredient or even dish can have multiple variations across regions. Like this chana recipe for Himachali chana madra. Madra is a thick, yoghurt-based gravy that’s quite popular in the Chamba and Kangra districts of Himachal Pradesh. The dish includes boiled chickpeas cooked in a yoghurt-based, aromatic curry that draws on the flavour and aroma of whole spices like cinnamon, peppercorns, cloves, etc. Typically, this chana recipe is prepared as part of the Himachali dham meal. Dham is a traditional, multi-course vegetarian feast served in Himachal Pradesh during weddings, festivals, and special occasions. The chana madra is served with boiled rice, other curries, lentils, and a dessert. For the dham, the focus is on slow-cooking, without onion or garlic, to prepare a nutritious yet rich dish. It’s easy to recreate this regional chana recipe at home because it employs ingredients that are readily available and techniques that are simple to follow, even for novice cooks. However, be careful not to let the curd curdle. To prevent this, add the curd slowly, keep a careful eye on the pan and cook on low heat. After all, it’s the addition of yoghurt that lends the dish a creamy base. So gather the ingredients and give this festive curry a try!