Category: Madhu's Zone
Written by Madhumita Nayyar
Namaskar, Sat Sri Akal, Adaab to Humindian's dear members and guests!! This time on my visit to Chamba in Himachal Pradesh, my friend Suman treated me to the wonderful PAHARI MADRA. It is a pretty heavy dish but apt for the weather there. She prepared it with rajmah (kidney beans), but it can be prepared with Kabuli chana (garbanzo beans) and Raungi (black eyed beans) as well. There is no use of onion or garlic, and is made in pure desi ghee and... trust me it is yummy!!!!
- Chick Peas/Garbanzo Beans (Kabuli Chana) OR Red Kidney Beans (Rajmah) OR Raungi (Black eyed beans) – 1 ½ cups (can use any one of the above beans)
- Beaten curd / Yogurt – 3 cups
- Ghee – 1cup (only ghee/ clarified butter has to be used)
- Bay leaf (tejpatta) – 1-2
- Black cardamom (badi/ moti elaichi)-2
- Green cardamom (chhoti/ hari elaichi)-2-3
- Aniseed/ saunf- 1 teaspoonful
- Cinnamon/ daal chini- 1- 1 ½ inch piece
- Turmeric powder-1-2 teaspoonful
- Salt (according to taste)
- Grated Coconut
- Wash & soak the beans overnight in water. Preferably use Garbanzo Beans (kabuli chana) or kidney beans (rajmaha) as they make the best Madra.
- When the beans are well soaked & nice & plump, put them in the pressure cooker, add salt & boil for half an hour.
- In a karahi (thick bottomed pan or cauldron), add ghee and when the ghee heats up, add in the black & green cardamoms, bay leaf, cinnamon & aniseed.
- As soon as the spices start spluttering, add in the turmeric powder.
- Stir for a few seconds then quickly add in the beaten curd.
- the curd with the masala, till the mixture leaves the oil (the oil separates). Note: It is very important to keep on briskly stirring the mix or else the curd will curdle & the dish will be a disaster.
- When the masala is done, tip in the boiled beans, salt, sugar & the dry fruits (cashews, almonds, grated coconut and raisins). Cook for about 15-20 minutes more on slow fire.
So your yummy Madra is ready to be served with hot rice or chapattis/ paranthas.