Chana Madra

Ingredients

• •Chickpeas
• •Yogurt
• •Whole spices
• •Ghee

Steps

1. 1Soak dried chickpeas overnight, then drain and pressure cook them with salt until completely tender, about six to seven whistles.
2. 2Whisk yogurt well in a bowl until smooth, taking care to bring it to room temperature first so it does not split when heated.
3. 3Heat ghee in a heavy-bottomed pan and add whole spices such as cloves, cinnamon, and black cardamom, letting them sizzle for about 30 seconds until aromatic.
4. 4Lower the heat and gradually pour in the whisked yogurt, stirring continuously in one direction to prevent curdling.
5. 5Add the boiled chickpeas along with a splash of their cooking liquid, then simmer gently on low heat for 15 to 20 minutes, stirring frequently, until the gravy thickens and coats the chickpeas.
6. 6Season with salt and a touch of sugar to balance the tang of the yogurt.
7. 7Finish with an extra spoon of warm ghee stirred through just before serving, and pair with steamed rice.