Name: Jain Chana Madra
Prep time: 480 min
Cook time: 30 min
Total time: 990 min
Yield: 2 servings
Cuisine: Indian
Ingredients: ¾ cup White Chickpeas, kabuli chana, boiled; 1 cup Indian-Style Yogurt, thick, deeply whisked; 1½ tbsp Ghee, must use ghee, not oil; 1 Black Cardamom, badi elaichi; ½ inch Cinnamon Sticks; 2 Cloves; ½ tsp Cumin Seeds; ¼ tsp Ground Turmeric; ½ tsp Ground Coriander; ½ tsp Fennel Powder, saunf powder, essential for flavor; ¼ tsp Ground Dried Ginger, saunth; ½ tsp Salt, to taste; 1 tbsp Raisins, kishmish

16 hr 30 mintotal

8 hr 30 min hands-on8 hr hands-off

Prep 8 hr · Cook 30 min

Serves: 2
Difficulty: Medium
Spice: Mild

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Method

gently warming the ghee in a heavy-bottomed pan or kadhai over a low flame.
Add the whole spice aromatics: black cardamom, cinnamon, cloves, and cumin seeds. Patiently sauté until their spices smell fragrant.
Lower the heat to the lowest setting. Pour in the whisked curd slowly with one hand while whisking constantly with the other so the yogurt does not split.
Maintain steady stirring of the yogurt base over low-medium heat until it achieves a heavy-bottomed, rolling boil.
Once boiling, add the turmeric powder, coriander powder, the defining fennel powder (saunf), and dry ginger powder (saunth). Mix well to create a uniform mixture.
Add the very soft chickpeas and the raisins into the spiced yogurt mixture. Fold gently to combine without breaking the chickpeas.
Simmer the curry uncovered over medium heat for 15-20 minutes, stirring now and then. The water cooks away, the gravy thickens considerably, and a clear layer of ghee rises to the surface.
15–20 min
Add the salt only in the terminal moments of cooking (premature salting of yogurt-based curries forces disastrous curdling).
Turn off the heat and give it a 10-minute resting period to allow the fats to settle and flavors to combine prior to service.

How to tell it's done

The gravy should be thick, glossy and yellow, clinging to soft chickpeas without looking curdled or watery.

Getting it right

Tip

Add whisked curd on very low heat and stir constantly until it boils. High heat at the start can split the yogurt.

What to serve it with

Serve Jain chana madra with steamed rice as part of a Himachali dham-style meal.

Common mistakes

The yogurt gravy splits.: Lower the heat before adding curd, whisk continuously, and do not add chickpeas until the yogurt has boiled and stabilized.

Storing and reheating

Refrigerate chana madra for up to 3 days. Reheat gently on low heat with a splash of water, stirring often so the yogurt stays smooth.

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Ingredients