Chana Madra

Описание: Servings - 4

INGREDIENTS
White chickpeas - 300 grams
Water - 800 milliliters
Salt - 1/2 teaspoon
Water - 800 milliliters
Curd - 500 grams
Cumin powder - 1 teaspoon
Coriander powder - 1 teaspoon
Turmeric - 1/4 teaspoon
Paprika - 2 teaspoons
Desi ghee - 1 tablespoon
Cashews - 2 tablespoons
Raisins - 2 tablespoons
Desi ghee - 2 tablespoons
Asafoetida - 1/4 teaspoon
Cumin seeds - 1 teaspoon
Bay leaf - 1
Cloves - 2 pods
Cinnamon stick - 1
Kashmiri dry red chili - 2
Green cardamom - 2 pods
Black cardamom - 1 pod
Turmeric - 1/4 teaspoon
Salt - 1/2 teaspoon
Sugar - 1/2 teaspoon
Desi ghee - 1 tablespoon
Coriander - 1 tablespoon
Coriander - for garnishing

PREPARATION
1. In a bowl, add 300 grams white chickpeas, 800 milliliters water and soak for overnight.
2. Take a pressure cooker, add soaked chickpeas, 1/2 teaspoon salt, 800 milliliters water and mix it well.
3. Cover it with lid and cook until you hear 3 - 4 whistles.
4. Open the lid and remove it from heat.
5. In a mixing bowl, add 500 grams curd, 1 teaspoon cumin powder, 1 teaspoon coriander powder, 1/4 teaspoon turmeric, 2 teaspoons paprika and mix it well. Keep aside.
6. Heat 1 tablespoon desi ghee in a pan, add 2 tablespoons cashews and roast for 1 - 2 minutes.
7. Add 2 tablespoons raisins and roast for another 1 minute and remove it from heat. Keep aside.
8. Heat 2 tablespoons desi ghee in a heavy skillet, add 1/4 teaspoon asafoetida, 1 teaspoon cumin seeds and stir well.
9. Add 1 bay leaf, 2 pods cloves, 1 cinnamon stick, 2 kashmiri dry red chili, 2 pods green cardamom, 1 pod black cardamom, 1/4 teaspoon turmeric and stir for 1 - 2 minutes.
10. Then, add the prepared curd mixture and mix it well.
11. Cover it with lid and cook for about 10 - 15 minutes on medium heat.
12. Open the lid and give it a nice stir.
13. Now, add the boiled chickpeas, 1/2 teaspoon salt, 1/2 teaspoon sugar and mix it well.
14. Cook for 7 - 8 minutes on medium heat.
15. Add the roasted nuts, 1 tablespoon desi ghee and mix it well.
16. Add 1 tablespoon coriander and mix it well.
17. Cook for a minute and remove it from heat.
18. Garnish with coriander.
19. Serve hot with rice.


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