Madra Recipe is a typical Himachal Pradesh’s recipe. The main thing in this recipe is when you add the yogurt. You have to stir continuously and do not allow the yogurt to curdle, otherwise it is very simple to make and tastes delicious.
2 cups chickpeas (soaked overnight and boiled)
1 tbsp aniseed
2 green cardamoms
2 black cardamoms
2 or 3 cloves
1 stick cinnamon
1 bay leaf
1 and 1/2 cup curd (beaten)
3-4 tbsp ghee
2 tbsp coriander powder
1 tbsp turmeric powder
Salt and sugar as per taste
Cashew nuts, raisins for garnish
Heat the ghee in pan on medium flame. Add cloves, cinnamon, green cardamoms, black cardamoms aniseed, and bay leaf. When all the khada mashala are swollen, add aniseed seeds, turmeric, and coriander powder. Sautee the mixture for a half minute then add the beaten curd and stir continuously till it comes to a boil and the ghee starts separate.
Add boiled chickpeas, salt and sugar and stir well. Cook for 5 to 7 minutes. Stir continuously. Check the thickness of gravy. Add water if it starts or starts sticking to the pan. Do not stop stirring or the yogurt will curdle. After 10 minutes add 2 to 3 tbsp ghee in it. Cook it on a slow fire for about 30 minutes. Garnish with cashew nuts and raisins.
Serve hot with rice or chapattis.