Main Course

Madra

Himachali festive specialty - chickpeas slow-cooked in a rich, creamy yogurt gravy with aromatic spices.

Prep Time

20 mins + soaking

Cook Time

1.5 hrs

Servings

6 people

Difficulty

Medium

Ingredients

Main Ingredients

Spices

Instructions

Cook Chickpeas

30 mins

Pressure cook soaked chickpeas with salt until soft but not mushy. Drain and reserve the cooking water.

Temper Spices

2 mins

Heat ghee in a heavy pan. Add bay leaf, cardamom, cloves, and cinnamon. Let them splutter.

Add Yogurt

15 mins

Reduce heat to low. Add yogurt slowly, stirring continuously. Cook until oil separates.

Combine and Simmer

25 mins

Add cooked chickpeas and some reserved water. Simmer for 20 minutes. Finish with dry fruits (optional).

Chef's Tips

Use thick yogurt to prevent curdling
Slow cooking develops the best flavor
Traditional Madra is rich in ghee
Serve with rice or Himachali Siddu bread

The Story Behind Madra

Madra is the crown jewel of Himachali cuisine, particularly in the Chamba and Kangra regions. It's an essential part of the traditional Dham feast served during weddings and religious ceremonies.

The dish is characterized by its rich, yogurt-based gravy and the generous use of ghee. While chickpea Madra is most popular, the dish can also be made with rajma (kidney beans), black-eyed peas, or even meat.