Himachali Chana Madra (Chickpea Yogurt Curry)
Enjoy the rich flavors of Himachali cuisine with this classic chana madra recipe – a hearty and wholesome dish featuring tender chickpeas in a creamy yogurt-based sauce. Perfectly spiced and effortlessly comforting!
Disclosure: This post may contain affiliate links. This means I get a small commission if you decide to make a purchase through my links at no extra cost to you.
This chickpea yogurt curry is known for its creamy, slightly tangy yogurt-based gravy that envelopes the tender chickpeas. Madra is an integral part of traditional Himachali cuisine and is also a celebratory dish. It pairs well with steamed rice or roti/chapati.
This classic dish is a refreshing variation of Indian curries and a great example to showcase how diverse Indian cuisine is. It is very easy to make – all you need is cooked chickpeas, yogurt, and a few spices.
Ingredients
Chickpeas: Cooked chickpea is the main ingredient of this dish. Use canned chickpeas or cook dried chickpeas at home.
Yogurt: Use plain, unsweetened yogurt for this recipe.
Rice flour: A small amount of rice flour is used to thicken the curry sauce.
See the recipe card for the complete list of ingredients and quantities.
Step-by-step instructions
Step 1: Heat oil in a frying pan and add cumin seeds, cinnamon sticks, black cardamom, and cloves. Saute for a few seconds.
Step 2: Whisk together yogurt, rice flour, spices, and sugar. Reduce the heat to low and add the yogurt mixture. Stir continuously and simmer for 2 minutes.
Step 3: Mix the boiled chickpeas with one cup of liquid (or one cup of water). Simmer for 4-5 minutes or until the curry comes together.
Step 4: Add the garam masala and salt. Mix well and turn off the heat. Top with cilantro and serve.
Expert Tips
- Add the salt towards the end of the cooking to prevent the yogurt from splitting/curdling.
- Whisk the yogurt and spices really well and make sure there are no lumps. This is important to prevent the yogurt from curdling. You can also give it a quick blend instead of whisking.
- I am using the liquid in which the chickpea is cooked to adjust the consistency of the dish. Alternatively, you can use water.
- Leftovers can be stored in the refrigerator for up to 5 days.
Serving Suggestions
Chana madra pairs well with steamed basmati rice. Serve madra and rice together in a bowl, and enjoy the comforting and hearty flavors of this dish. It also pairs well with plain roti or chapati.
Check out this collection of amazing 35 curries from around the world.
Recipe FAQs
Absolutely! This dish tastes even better the next day. Store it in the refrigerator and reheat before serving.
Freezing dishes with yogurt can alter their texture, so I don’t recommend freezing this dish.
While full-fat yogurt adds richness, you can use low-fat yogurt if you prefer a lighter version without compromising too much on flavor.
More Chickpea Recipes
- Enjoy a lighter option with this refreshing Chickpea Salad Sandwich. Made with crisp vegetables, creamy chickpeas, and a zesty dressing, it’s a perfect choice for a quick meal on the go.
- Dive into the aromatic flavors of our Marry Me Chickpeas. Infused with a blend of exotic spices and herbs, this creamy dish will transport your taste buds to a culinary adventure.
- Savor the wholesome flavors of this Roasted Eggplant and Chickpea Buddha Bowl. Tossed with fragrant herbs and a tangy yogurt dressing, it’s a nourishing bowl of goodness that will satisfy and energize you.
- Crave something creamy? Try this Chickpea Deviled Eggs. Bursting with savory spices and creamy filling, they’re a delightful twist on a classic appetizer that’s sure to please any palate.
- Savor the freshness of this Tuna Chickpea Salad with Creamy Avocado Dressing. Packed with flaky tuna, hearty chickpeas, and creamy avocado dressing, it’s a delicious meal option.
If you tried this Chana Madra / Chickpea Yogurt Curry Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below.
Equipment
Ingredients
- 3 cups cooked chickpeas (use canned or boil chickpeas at home)
- 1 cup yogurt
- 2 tsp oil
- 1 tsp cumin seeds
- 1 inch cinnamon stick
- 1 black cardamom
- 5 cloves
- ½ tsp hing asafetida
- 1 tbsp rice flour
- 1 tbsp ground coriander
- ¼ tsp turmeric powder
- ½ tsp chili powder
- ½ tsp sugar
- ½ tsp garam masala
- ½-¾ tsp salt adjust as per taste (see notes)
- 1 tbsp cilantro finely chopped
Instructions
- In a bowl, combine yogurt, rice flour, hing, ground coriander, turmeric powder, red chili powder, and sugar. Whisk well making sure there are no lumps. Set it aside.
- Heat oil in a frying pan and add cumin seeds, cinnamon sticks, black cardamom, and cloves. Saute for a few seconds.
- Reduce the heat to low and add the yogurt mixture. Stir continuously and simmer for two minutes.
- Add the boiled chickpeas along with one cup of the liquid (or one cup of water) and mix well. Simmer for 4-5 minutes or until the curry comes together.
- Add the garam masala and salt. Mix well and turn off the heat. Top with cilantro and serve.
Notes
- Add the salt towards the end of the cooking to prevent the yogurt from splitting/curdling.
- Whisk the yogurt and spices really well and make sure there are no lumps. This is important to prevent the yogurt from curdling. You can also give it a quick blend instead of whisking.
- I am using the liquid in which the chickpea is cooked to adjust the consistency of the dish. Alternatively, you can use water.
Nutrition
