By Shreya Sarpal
November 7, 2025
A signature dish from the hills of Himachal Pradesh, chana madra combines boiled chickpeas with a creamy yoghurt gravy spiced with aromatic masalas. It’s wholesome, tangy, and perfect for festive or comforting meals.
1 cup boiled chickpeas (kabuli chana) 1 cup thick curd 2 tbsp ghee 1 tsp cumin seeds 1 bay leaf ½ tsp turmeric powder 1 tsp coriander powder ½ tsp garam masala Salt to taste 1 tbsp besan (gram flour) 1 tbsp chopped coriander leaves
Heat ghee in a pan and add cumin seeds and bay leaf.
In a bowl, whisk curd with besan to prevent curdling.
Lower the flame and slowly pour the curd mixture into the pan, stirring constantly.
Add turmeric, coriander powder, salt, and cook until the mixture thickens.
Add boiled chickpeas, mix well, and simmer for 10-12 minutes.
Sprinkle garam masala and garnish with coriander leaves before serving.