Kangra Chamba festival speciality - black chickpeas soaked overnight, cooked tender in thick curd gravy with gram flour tempering. Rich aromatic!
Cook MadraRoyal Chickpea Yogurt Curry
Chana Madra is rich Kangra-Chamba preparation using local black chickpeas soaked overnight, cooked with thick curd and roasted gram flour paste. Fragrant with dry ginger, asafoetida, black cardamom. No onion garlic turmeric - pure white color. Temple kitchen origins, festival must-serve with rice/rotis.
Kangra temple kitchen proportions
Base
1.5 cups black chickpeas (soaked overnight) + 3 cups thick curd
4 tbsp besan roasted + dissolved in water/curd for glossy gravy
Dry ginger pwdr, asafoetida, black cardamom, cloves, ghee tempering
Temple kitchen no onion-turmeric method
Soak black chana overnight. Pressure cook 5-6 whistles till tender but whole. Reserve cooking water.
Whisk 3 cups hung curd + roasted besan paste + salt + dry ginger + asafoetida. Smooth no lumps.
Heat ghee kadai, add whole spices, add curd mixture on low flame. Stir continuously till thick glossy. Add cooked chana + water. Simmer 20min.
Ghee tempering with red chili pwdr. Rest 30min flavors develop. Serve hot with rice/rotis. Thick rich gravy clings!
Probiotic protein rich festival curry
18g High
Chickpeas + curd
Fermented curd
Gut friendly
High Whole chana
Digestive aid
Kangra Chamba festival visuals
Authentic Kangra temple recipe