Mountain Comfort: How to Make Chana Madra at Home
Inspired by my recent trip to Himachal Pradesh, today’s recipe brings the hills to your kitchen. Chana Madra — a creamy, spiced yogurt-chickpea curry — is the ultimate comfort food, and it’s surprisingly easy to make with pantry staples. Let’s simmer some magic.
🥄 What is Chana Madra?
Chana Madra is a traditional Himachali dish made with chickpeas simmered in a spiced yogurt gravy. It’s part of the Dham, a ceremonial meal served during festivals and weddings in the region. The magic of Madra lies in its simple ingredients and the balance of flavors — creamy, tangy, and subtly spiced.
🧂 Ingredients You’ll Need
For the chickpeas:
1 cup white chickpeas (kabuli chana), soaked overnight
Salt to taste
For the yogurt gravy:
1 cup thick plain yogurt, whisked
2 tbsp ghee (or oil)
1 tsp cumin seeds
4–5 cloves
2–3 green cardamoms
1 small cinnamon stick
1 bay leaf
1/2 tsp turmeric powder
1 tsp coriander powder
1/2 tsp red chili powder (adjust to taste)
1 tsp ginger paste
1 tbsp besan (gram flour) – optional but helps prevent curdling
Salt to taste
Optional (for garnish):
A pinch of hing (asafoetida)
A few raisins or cashews
🌿 Chana Madra Recipe – Himachali Style
1. Cook the Chickpeas
Soak chickpeas overnight. Pressure cook with salt until soft (3–4 whistles). Drain and keep ½ cup of the water.
2. Prepare the Yogurt Mix
In a bowl, whisk together the yogurt, besan, turmeric, chili powder, and coriander powder until smooth.
3. Start the Gravy
Heat ghee in a pan. Add cumin, cloves, cardamom, cinnamon, bay leaf (and hing if using). Sauté until aromatic.
4. Add Yogurt Base
Lower the heat to low. Slowly add the yogurt mix, stirring constantly to avoid curdling. Cook for 4–5 minutes.
5. Add the Chickpeas
Add the cooked chickpeas and some of their water. Simmer on low for 10–15 minutes, allowing the flavors to deepen.
6. Garnish & Serve
Top with raisins or fried cashews if desired. Serve hot with steamed rice.
💡 Tips for a Perfect Madra
Always cook on low heat once the yogurt goes in.
Use full-fat yogurt for the creamiest results.
Besan (gram flour) is your friend — it helps bind the yogurt and prevents curdling.
🏔️ Final Thoughts: A Dish Worth the Climb
Chana Madra is more than a dish — it’s a hug from the Himalayas. It speaks of old traditions, slow cooking, and the quiet joy of sharing food that feeds not just the body, but the spirit.
If you’re craving something hearty, unique, and deeply comforting, this is the recipe to try.
Let me know in the comments if you make it — or better yet, tag me in your recreations. I’d love to see your mountain-style meals.
Until next bite,
– Nancy
