- Rinse 1 cup chana with water a couple of times. Then soak chana in enough water for 8 to 9 hours or overnight. Next day drain all the water and rinse the chana in running water. Drain the extra water. Place the chana in a pressure cooker. Add the following whole spices – 1 inch cinnamon, 2 cloves, 1 tej patta and 2 green cardamoms. Add 2.5 cups water. cover with lid and pressure cook on medium flame for 5-6 whistles. When the pressure settles down, open the lid and check if the chana has cooked well or not. In a bowl, take 1 cup fresh full fat curd and whisk it till smooth. Keep aside. Making Madra Recipe: Heat 2 tablespoons ghee or 3 tablespoons oil in a heavy pan or kadai. Add ½ teaspoon cumin seeds. Let the cumin seeds crackle in the hot oil. Now switch off flame and add ⅛ teaspoon asafoetida. Give a stir and mix well. then keep the pan down. Next add the beaten curd. quickly begin to stir the curd as soon as you add it. Stir curd non-stop. Mix till curd and ghee is mixed very well. Then keep pan on stove top on a low flame and continue to stir non-stop. If you stir non-stop, curd won’t split. Keep on stirring non-stop. After some minutes, you will see the ghee separating from the curd mixture. Continue to stir till all ghee is separated and you see a layer of ghee floating at the sides and on few places at the top of the curd mixture. Then add the following spice powders one by one – ½ teaspoon turmeric powder, ½ teaspoon cumin powder, ½ teaspoon garam masala powder, 1 teaspoon kashmiri red chilli powder and 1 teaspoon coriander powder. You can also add a few methi seeds and ½ teaspoon of fennel powder Mix well. continue to stir for one minute. Drain all the water from the chana and add the cooked channa in the curd gravy. Season with salt as per taste. mix well. Simmer the madra gravy on a low flame. Keep stirring occasionally. The gravy will begin to thicken. Overall simmer for 11 to 12 minutes. You can add some hot water if the gravy becomes too thick. After 11 to 12 minutes or when the madra gravy has thickened, then switch off flame.serve hot.
Madra
#myrecipe
By Chandana Guptha
Jan, 17th
602
Servings
4 persons
Cook Time
30 minutes
Ingredients
14
- 16
Ingredients
- Channa
- Water
- Cinnamon
- Cloves
- Cardamom
- Bay leaf
- Ghee
- Cumin
- Hing
- Curd
- Turmeric powder
- Corinader powder
- Garam masala
- Red chilli powder
- Cumin powder
- Salt
