What is Chana Madra?

Chana Madra is a chickpea and yoghurt based mild curry from the state of Himachal Pradesh. It's easy, flavorful, and does not involve too many ingredients. There are quite a few versions available for this.

The recipe I am going to share with you all is my take on Chana Madra. My family loves it and I love how easy it is to make this dish. I serve this with bread /baguettes or sometimes with rice.

Can You Make the Yoghurt Gravy a Little Thick?

Absolutely. Traditionally, rice flour/rice is mixed in chana madra to make the gravy thick. I love a little soupy consistency so I only used a little. If you want, you can definitely make it thick.

My Story Behind Chana Madra

Long back, when our son was just one year old, we visited Shimla, the capital of Himachal Pradesh.

Let me tell you, it was a hot Indian summer and since Shimla is easily accessible from Delhi, the capital of India, it was super crowded.

If you have ever visited the tourist places in their season, you can totally understand the point I am trying to raise here.

Anyways we had amazing fun; the food was delicious and on the last day, my husband suggested that we should have this traditional Himachali thali from a very famous place.

So as agreed upon, in the evening we left for the place, and let me tell you- Shimla is a hilly place, and no road is flat and for the people of plains like us, it was a nightmare.

So that evening, my son, who was cooperating very nicely suddenly got cranky and was not ready to sit on the stroller. Boy, you know how hard it is to convince little kids and then he just wanted to stay in my lap.

I was on the very thin side at that time and carrying a baby on those hills was almost impossible.

Somehow, we managed it. So, you may ask why I am telling you this story. Well, that evening we had chana madra first time.

We loved the simplicity of the flavours. Later at home, we developed a recipe that we loved. Last night, when I made Chana Madra, I remembered to click a few pics and write the ingredients.

I am sure you will also love this as our family does.

Can You Store Chana Madra?

Absolutely. You can store it in freezer-safe containers / microwave-safe containers and keep it in the fridge or freezer for 2-3 days.

You can have them after re-heating. If you like clarified butter/ghee, just add a spoonful. It will make your bowl super comforting and fresh.

Ingredients Needed for the Making of Chana Madra

Chickpeas- We need boiled chickpeas. I soak and dry chickpeas overnight and then boil it. Sometimes, I boil chickpeas in the instant pot without soaking; however, it takes a little extra time.
You can certainly use canned ones. They are easy to use and instant. I always suggest everyone to rinse the canned beans since they have a lot of salt. Discarding the the liquid and rinsing under running tap water is the best solution.

2. Yoghurt- In this recipe, we are using plain yoghurt to make the gravy. You can use any type of plain yoghurt.

Flavoured ones will not work in this recipe and they will ruin the taste.

3. Different Types of Whole Garam Masala /Spices- We are using a few different types of whole garam masala which you can get from any Indian Store, Amazon, or ethnic store.

4. All-Purpose Flour and Rice Flour- You can get it from Amazon or any Indian grocery store.

What to Serve With Chana Madra-

You can serve Veg Fried Rice, white rice, or any Indian flatbread with this. Sometimes, I like to have this with just a few slices of bread or any kind of bun.

Can we make Chana Madra Vegan?

Yes. Use coconut milk for a vegan alternative. Chickpea curry will still be delicious.

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