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Traditional Himachali Channa Madra served in a brass bowl on a leaf plate during Kangra Dham, accompanied by rice and other authentic Dham dishes.
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Chana Madra Kangri Dham Recipe | Authentic Himachali Chana Madra Yoghurt Gravy

This detailed Chana Madra Kangri Dham recipe showcases one of the finest culinary treasures of Himachal Pradesh. Prepared using soaked chickpeas, thick yoghurtt, desi ghee, and aromatic spices, Kangra Dham Chana Madra continues to be a centrepiece of traditional Dham feasts.
Whether you are exploring Himachali cuisine for the first time or looking to recreate childhood memories of village celebrations, this authentic Chana Madra recipe will help you bring the taste of traditional Kangri Dham into your kitchen.

 

Course Main Course
Cuisine Himachal, Indian, Kangri Dhsm
Keyword Chole Madra, Himachali Festive Food, Kangra Dham Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 5 People
Calories 380kcal
Author Madhu Savara
Cost NA

Equipment

  • Brass baltoi or heavy-bottomed kadai 
  • Mixing bowl
  • Wooden spatula
  • Small Tadka Pan

Ingredients

  • Main Ingredients
  • 1 cup white chickpeas Kabuli Chana
  • 2½ cups thick full-fat yogurt
  • 4 tablespoons desi ghee
  • 1 tablespoon mustard oil optional
  • 1 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • ½ teaspoon Kashmiri red chilli powder
  • Salt to taste
  • Whole Spices
  • 2 bay leaves
  • 2 black cardamoms
  • 5 cloves
  • 1- inch cinnamon stick
  • 8 black peppercorns
  • 1 teaspoon cumin seeds
  • A pinch of hing
  • Optional Traditional Additions
  • 10 raisins
  • 10 sliced almonds
  • 10 sliced cashews

Instructions

  • Step 1: Soak the Chickpeas
  • Wash and soak the chickpeas overnight. Proper soaking ensures even cooking and improves texture.
  • Step 2: Boil the Chickpeas
  • Pressure cook the soaked chickpeas with water, salt, and a pinch of turmeric until soft. Reserve some cooking liquid.
  • Step 3: Prepare the Yogurt
  • Whisk the yoghurt until completely smooth. If desired, add a teaspoon of besan to help stabilise the yoghurt.
  • Step 4: Temper the Spices
  • Heat desi ghee in a kadai. Add cumin seeds, bay leaves, cloves, cinnamon, black cardamom, peppercorns, and hing.
  • Allow the spices to release their aroma.
  • Step 5: Add Ground Spices
  • Lower the flame and add turmeric powder, coriander powder, and Kashmiri red chilli powder.
  • Cook briefly without burning the spices.
  • Step 6: Add the Chickpeas
  • Add boiled chickpeas and mix gently so that they absorb the flavours of the spices and ghee.
  • Step 7: Prepare the Gravy
  • Reduce the flame completely.
  • Slowly add the whisked yoghurt while stirring continuously. This is one of the most important steps in the Chana Madra Kangri Dham recipe.
  • Step 8: Simmer Slowly
  • Add raisins and sliced nuts.
  • Cook on a low flame for 15 to 20 minutes until the gravy thickens and develops a rich, creamy texture.
  • Step 9: Final Resting
  • Turn off the flame and drizzle a little desi ghee on top.
  • Cover and allow the dish to rest for 10 minutes before serving.
  • Your authentic Kangri Dham Chana Madra recipe is ready.

Notes

Things to Avoid

  • Do not use sour yoghurt.
  • Do not cook on a high flame after adding yoghurt.
  • Avoid onion and garlic.
  • Do not skip the resting stage.
  • Avoid overcooking the chickpeas.

What to Serve with Chana Madra

A complete traditional Kangri Dham meal may include:
  • Teliya Maah
  • Kaale Chane Ka Khatta
  • Sepu Vadi
  • Mahni
  • Meetha Chawal
  • Steamed rice
Together, these dishes create the traditional feast that has been enjoyed in Himachal Pradesh for generations.

Storage Guidelines

Store leftover Chana Madra in an airtight container.

Refrigeration

Keeps well for up to 3 days.

Reheating

Reheat slowly over a low flame with a little water if required.

Freezing

Freezing is not recommended due to the yoghurt-based gravy.