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 minsPressure cook soaked chickpeas with salt until soft but not mushy. Drain and reserve the cooking water.
Prepare Yogurt
5 minsWhisk yogurt until smooth. Add turmeric and coriander powder to it and mix well.
Temper Spices
2 minsHeat ghee in a heavy pan. Add cumin, cardamom, cloves, and cinnamon. Let them splutter.
Cook Onions
10 minsAdd sliced onions and fry until golden brown. Add ginger-garlic paste and sauté for 2 minutes.
Add Yogurt
15 minsReduce heat to low. Add spiced yogurt slowly, stirring continuously. Cook until oil separates.
Combine and Simmer
25 minsAdd cooked chickpeas and some reserved water. Simmer for 20 minutes. Finish with garam masala and coriander.
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.