A very popular dish of Himachal Pradesh. No onion garlic rich chickpea curry cooked in yoghurt sauce. Easy to cook yet very flavourful and lip-smacking curry.
Yes after Hariyana we landed at Himachal Pradesh.
This month in Shhhhh cooking secretly challenge
facebook group we are sharing different dishes from Himachal pradesh cuisine. In this group members are paired up every month. And the pairs give each other two secret ingredients. This month my partner is lovely Priya Ayer. Who blog at https://thephotowali.wordpress.com
Priya gave me two interesting ingredients salt and curd And I made this lip smackingly delicious chana madra. Thanks Priya.
And I gave her cumin and tamarind.
Check out her blog for the amazing recipes she shared.
Himachal Pradesh ( literally “snow-laden province”) is a state of India located in North India. Situated in the Western Himalayas, it is bordered by states of Jammu and Kashmir on the north, Punjab on the west, Haryana on the southwest, Uttarakhand on the southeast, and the Tibet Autonomous Region on the east. At its southernmost point, it also touches the state of Uttar Pradesh. The state’s name was coined from the Sanskrit—Him means ‘snow’ and achal means ‘land’ or ‘abode’—by acharya Diwakar Datt Sharma, one of the state’s eminent Sanskrit scholars.
Himachal is well known for its handicrafts. The carpets, leather works, shawls, paintings, metalware, woodwork and paintings are worth appreciating. Pashmina shawl is one of the products which is highly in demand not only in Himachal but all over the country. Himachali caps are also famous art work of the people.
The day to day food of Himachalis is very similar to the rest of the north India. They too have lentil, broth, rice, vegetables and bread. As compared to other states in north India non-vegetarian cuisine is more preferred. Some of the specialities of Himachal include Manee, Madeera, Pateer, Chouck, Bhagjery and chutney of Til.
You can get some more chickpea recipes here. Click on the name below to get the recipe.
This recipe is completely different. Yoghurt based curry flavoured with cardamom, cinnamon, cumin, cloves and bay leaf. I am sure you will love the taste. You can serve it with steamed rice or any bread.
Chickpea – 1 cup
Curd – 1 cup
Cumin powder – 1 teaspoon
Coriander powder – 1 teaspoon
Kashmiri red chilli powder – 2 teaspoon
Turmeric powder – 1/2 teaspoon
Black pepper powder – 1 /4 teaspoon
Bay leaf – 1
Black Cardamom – 1
Green cardamom – 2
Cinnamon – 1 inch piece
Cloves – 3 – 4
Cumin seeds – 1 teaspoon
Asafetida or hing – a pinch
Rice flour – 1 tablespoon
Chopped coriander or cilantro leaves – 2 tablespoon
Mustard oil – 2 tablespoon
Salt to taste
Water – 2 cup +1/4 cup
1. Wash and soak the chickpeas overnight with 4 cup water.
2. Boil the chickpeas with 1 teaspoon salt and 2 cup water in a pressure cooker.
3. Mix cumin powder, coriander powder, kashmiri red chilli powder, turmeric powder, black pepper powder and curd. Whisk the curd well.
4. Remove the seeds of black cardamom.
Crush Black cardamon seeds, green cardamom, cloves and cinnamon.
5. Mix 1 tablespoon rice flour with 1/4 cup water. Stir and keep aside.
6. Heat oil in a pan.
Add cumin seeds, crushed cardamom, cloves and cinnamon and bay leaf.
7. When cumin seeds starts to splutter add asafoetida or hing.
8. Now add boiled chickpeas with water.
Let it cook for 3-4 minutes.
9. Reduce the flame to simmer and add spices mixed curd and salt. Add salt carefully. One teaspoon salt already added while boiling chickpeas.
10. Stir continuously to avoid curdling the curd.
Add chopped cilantro or coriander leaves.
11. Cook on medium heat for 4 – 5 minutes. Keep stirring.
12. Add rice flour mixed water and mix well.
13. Cook for another 5 minutes or until you get desired consistency.
It will become thick when cool.
Switch off the heat.
14. Garnish with cilantro or coriander leaves.
Serve hot with steamed rice or any bread.
1. You can add 1 tablespoon ghee or clarified butter before removing from heat if you like.
2. If you like your curry hot you can add few slit green chilli.
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