Himachali Madra

Chickpeas in Yogurt Gravy

SERVES 4–6

Madra is a thick, yogurt-based gravy which is popular in Himachal Pradesh. Cooking madra requires a certain amount of skill and plenty of elbow grease and patience. That’s because the madra contains yogurt which needs to be stirred continuously to prevent it from splitting.

INGREDIENTS

Rice paste

¼ cup rice

2 pods green cardamom

Gravy

1 tbsp mustard oil

¼ tsp asafoetida powder

6 cloves

3" stick cinnamon

2 pods black cardamom

1 tsp cumin seeds

2 tsp coriander powder

1 tsp turmeric powder

1½ cups chickpeas, soaked overnight and boiled

2 cups plain yogurt, whisked thoroughly

Rice paste

3 tbsp clarified butter

1 tsp salt or to taste

Garnish

1 tbsp cashew nuts

1 tbsp raisins, seedless

1 tbsp almonds

METHOD

Rice paste Wash rice and soak in 1 cup of water for 20 minutes. In a blender, combine the soaked rice (with water) and green cardamoms and grind to make a fine paste. Remove into a bowl and set aside.

Gravy Put oil in a pan over medium heat. When oil begins to smoke, add asafoetida powder, cloves, cinnamon and black cardamoms. When the spices crackle, add cumin seeds. Sauté for a few seconds and add coriander powder and turmeric powder. Mix in chickpeas and stir well. Reduce heat to low and add yogurt, stirring continuously. Gradually increase the heat to medium and keep stirring non-stop till the curry starts boiling. Take care to ensure that the yogurt does not split. Mix in the rice paste and cook, stirring continuously for another 15–20 minutes. Add clarified butter, reduce heat to low and continue cooking for 15–20 minutes longer or till mixture thickens. Stir in salt, cook for 2 minutes and remove from heat. Serve hot, garnished with cashew nuts, raisins and almonds.