Pathankot Himachali Influence Dham Style Chana

Method

1. 1

   Pressure cook the soaked kala chana: Drain soaked black chickpeas. Pressure cook with 3 cups water for 8 to 10 whistles until fully tender. Reserve the cooking water.

2. 2

   Heat ghee: Heat 2 tbsp ghee in a wide pot.

3. 3

   Add whole spices: Add black cardamom, cloves, cinnamon and bay leaves. Bloom 20 seconds — black cardamom is the signature Himalayan spice here.

4. 4

   Add asafoetida and ginger: Add asafoetida. Stir 5 seconds. Add ginger paste — cook 30 seconds. No garlic.

5. 5

   Add spice powders: Turn low. Add red chilli powder, coriander powder, turmeric and cumin powder. Stir 2 minutes.

6. 6

   Add beaten yogurt on very low heat: Add the beaten yogurt slowly while stirring continuously. Cook on low heat stirring for 3 minutes until the yogurt is incorporated without splitting.

7. 7

   Add cooked chana: Add the pressure-cooked black chickpeas. Stir.

8. 8

   Add cooking water: Add 1 cup of the reserved chickpea cooking water. The gravy should be medium-thin.

9. 9

   Simmer 10 minutes: Cook on medium heat for 10 minutes until the gravy thickens slightly and the chickpeas absorb the yogurt-spice flavour.

10. 10

    Finish: Add garam masala and salt. Scatter coriander. Serve with rice or simple flatbread.

11. 11

    Note: The Pathankot area at the border of Punjab and Himachal Pradesh absorbs cooking influences from both states. The Himachali dham tradition — the ceremonial feast of Himachal Pradesh cooked exclusively by Brahmin cooks (botis) without onion and garlic — uses black cardamom, yogurt and asafoetida as its primary flavouring agents. This preparation represents the food culture of the border area where both traditions meet.