Chana Madra / Chickpeas in Yoghurt Gravy
Chickpeas simmered in a flavorful yoghurt sauce.
Ingredients
- 1 Cup Chickpeas
- 1 Cup Yoghurt
- 2 Tbsp Ghee/Oil of your choice(You can reduce the quantity to one tbsp )if you want.
- 1 Tsp Cumin seeds
- 2 Dry red Chillies
- Pinch of asafoetida(optional)
- 1 1 inch Cinnamon
- 2 Black Cardamom
- 2 Cloves
- 1 Tbsp Coriander Powder
- 1 Tsp Turmeric Powder
- ½ Tsp Cumin Powder
- 1 Tbsp Kashmiri red chilli powder
- 10-12 Cashew Nuts.
- ½ Tsp Sugar
- Salt according to the taste
- 1 Tbsp Fresh Cilantro for garnish.
- 1 Tbsp Rice Flour
Instructions
- Rinse the chickpeas in fresh water and boil chickpeas in 4 cups of water .Add 1 tbsp of salt in it.Boil it on high pressure for 10 minutes.
- The texture of peas should be soft ,then only you will be able to feel that melt in mouth chana madra.
- Take a pan .Add ghee to it .Heat it .
- Add cumin seeds ,cinnamon ,cloves and black cardamom and Cashew to it . Saute it for 1-2 minute,till spices crackle and cashews turn light brown.
- Take a big bowl .Add yoghurt ,turmeric powder,red chilli powder ,asafoetida,coriander powder,cumin powder and rice flour to it .
- Whisk it well to make it lump free.
- Add this yoghurt mixture to the pan .Keep the flame really slow and stir it continously to stop it from curdling.
- Add chickpeas with all the boiled water to it .Let it boil for 3-4 minutes.
- Add salt after tasting the gravy .Do not add before tasting the grave .Add just a little at a time.
- Curry will thicken a little after boiling for 4-5 minutes.If the consistency is good for your liking switch off the flame.If its thin let it boil for 1-2 minute more.
- Garnish with some fresh cilantro leaves.
- Serve with rice ,bread or just like that.
- Enjoy.
Tried this recipe?Let us know how it was!