Chana Madra

Chana Madra


I had no clue of a dish named Chana Madra nor did i believe that chana can be made in any other from apart from the chana masala or chole masala that connotes the very popular indian dish.
Yes, I do make  it with palak(spinach) puree as well, but never with curd and ghee(clarified indian butter)..Not until i read up a recipe on NDTV food.

Known as a himachali dish ( a gastronomy delight from the land of Himachal Pradesh, I can truly vouch for this taste.Beautiful, tangy, with the lucrative aroma of the ghee percolating,this is one of the most simplest and quick recipes.

So there isnt any story preceding my recipe today, just that I chanced upon this recipe on  the programme Chakh le India on NDTV good times and further read it up on their site.This is a travel based cookery show where the host travels to rustic places of the country and makes authentic dishes with the help of the local inhabitants, dishes that are rooted to the culture and very existence of the region.Chana madra was one such dish when he visited himachal pradesh and this was actually made on a stove placed on a coal based flame like in earlier days  somewhere in the hills . The taste obviously exuding a very earthy, grounded aroma that which is not possible in the comfort of our modern kitchens.Nevertheless , it caught my fancy, coz curd and ghee seemed to be an inevitable combo and true to it , the aroma was way to luxurious to elevate this dish to a different level..


Ghee-250 gms(but I used 3 tbsp)
Chana-250 gms
salt-as per taste
coriander powder- 1/2 tsp
cumin powder-1/2tsp
red chilli powder-1/2 tsp
cinamon-1/2 inch
asafedia- a pinch
cumin seeds- 1/2 tsp

The cook did not recommend the whole spices ,cumin seeds and asafodeia, however I tried my own version and felt this would give out a beautiful flavor


  • Soak the chickpeas overnight and boil in a pressure cooker with salt and whole spices and keep aside
  • In a pan, add the ghee and the whole spices and the cumin seeds.
  • Add the asafedia mixed with a little water and add to the pan.
  • Add the boiled chana and fry for a few secs
  • Now the beaten curd mixed with the cumin , coriander and chilli powder to the pan and keep stirring on low flame so that the curd doesnt curdle
  • Garnish with fresh coriander leaves and serve

Absolutely wonderful with the richness of the aromatic ghee blended with the curd, this goes beautifully with your rotis /naans or laccha parathas..Nothing else.For the global audience , roties, naans and parathas are indian flat breads . Light, tangy, spicy is what this dish entails for.Most importantly its so quick and simple that you would almost feel as if something is missing coz chana masala otherwise needs a bit of effort, mostly with the preparation of the grounded masala. Whether you choose to make the dry or the gravy version, the spice mixture is the key to arrive at the actual flavor. Here you need nothing of it. The taste of the dish is dominated by the ghee and the curd and not by the chana masala spice mixture.In fact technically it is a curd based gravy that the chanas bask on. Hence the taste, flavor and texture is such a welcome change from the regular chana masala or chole that we call. Definetely calls for a try I must say

And especially during monsoons ,this is the best that that suit your taste buds. Sweet,tangy, spicy with the ghee to keep you warm?? For me, I prefer my home made naans to go with it..That’s an amazing recipe too..The tawa made naan without yeast is something which is almost like a magic that results in creating restaurant type naans in a jiffy..That in my next post…Till then enjoy this absolutely mouth watering, aroma filled chana madra.

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