Himachali Chana Madra

Himachali Chana Madra is a creamy and rich curry made with chickpeas and curd and flavoured with spices such as coriander, cumin, and cardamom. The dish is often served as a main course. This is a flavorful and filling dish perfect for vegetarians or meat-eaters looking for a hearty and healthy meal.

Serves

Time

45 minutes + overnight soaking

Recipe By

Chef Varun Inamdar

Ingredients

For Walnut Milk
1 cup untoasted California walnuts
2 cups water
1 cup cold water

For Himachali Chana Madra
1 cup chickpeas, soaked overnight and boiled
3 tbsp mustard oil
Salt to taste
2 green chillies, slit
2 cups curd, beaten till smooth
1 cup walnut milk
2 tbsp rice flour
2 tbsp red chilli oil
1/3 cup California walnut halves

Dry Spice Mix
1/4 tsp asafoetida
1/2 tsp cloves
1 inch cinnamon stick
1 black cardamom
1 tsp whole black peppercorns
1 tsp cumin seeds
1/2 tsp garam masala powder
1 tbsp coriander powder
1 tsp turmeric powder
1 tsp red chilli powder

Method

For Walnut Milk
1. Soak a cup of untoasted California walnuts for 2 hours in 2 cups of water.

2. Strain and rinse walnuts well. Transfer to a blender with 1 cup of cold water. Blend on high for a minute.

3. Strain through a muslin cloth till you get an almost dry powdery mass in the muslin cloth after pressing the milk.

4. Transfer to a glass jar and store in the refrigerator. This gives you 2 cups of walnut milk.

For Himachali Chana Madra
1. Grind all the spices together and keep them aside.

2. In a separate bowl, whisk together curd, walnut milk and rice flour till lump free.

3. Heat mustard oil in a vessel till it reaches a smoking point. Turn off the flame and allow it to cool.

4. Reheat the oil and add green chillies. Allow the chillies to blister.

5. Stir in the curd mix and the dry spice mix.

6. Allow everything to simmer on medium to low flame for 8 minutes.

7. Add the boiled chickpeas and walnut halves.