Himachal Madra Chickpea Slow Yogurt Curry Dham Celebration

Ingredients

• 1.5 cups chickpeas (kabuli chana) — soaked overnight and boiled until soft
• 1.5 cups thick yogurt — whisked smooth
• 3 tbsp ghee
• 1 tsp cumin seeds
• 4 green cardamom pods — crushed
• 2 black cardamom pods — cracked
• 1 cinnamon stick — 3 cm
• 4 cloves
• 2 bay leaves
• 1/4 tsp asafoetida
• 1 tsp coriander powder
• 1/2 tsp turmeric
• 1/4 tsp red chilli powder
• 1 tsp dry ginger powder (sonth)
• Salt to taste
• Fresh coriander

Method

1. Heat 3 tbsp ghee in a heavy pot. Add cumin, bay leaves, green and black cardamom, cinnamon and cloves — fry 30 seconds. Add asafoetida.
2. Reduce to low. Add coriander powder, turmeric, red chilli powder and dry ginger powder. Fry in ghee 1 minute.
3. Add whisked yogurt in 3 additions stirring continuously.
4. Cook on low for 8 to 10 minutes, stirring, until yogurt is cooked through and ghee begins to separate on top.
5. Add the boiled chickpeas. Stir gently to coat.
6. Simmer on low heat for 20 to 25 minutes, stirring every 5 minutes, until the yogurt sauce is thick and coats the chickpeas.
7. Season with salt. Garnish with fresh coriander.