Instant Pot Channa Madra | Pahari Cuisine Special Channa Madra

Instant Pot Channa Madra

Chickpeas aka garbanzo beans aka channa aka kondakadalai aka known as Egyptian pea is one of the favorite legumes that is used nearly all the world cuisines. It’s a versatile legume, and it can be added in any stew or curry or salad or spread/hummus. Today I am going to break the vegan rule and share a yummy and creamy yogurt based recipe with chick peas. It is the Channa Madra – A Himachali / Pahari Cuisine special – a no onion no garlic recipe prepared with Chickpeas simmered in creamy & thick yogurt gravy. Check out the detailed recipe and a short video recipe of the same.

I have mentioned about the tele series “Raja Rasoi Aur Anya Kahaniyaan” on the blog before. It is my favorite show, and I have watched season 1 multiple times. I got to know about this channa madra and the Pahari cuisine only through that show. I wrote down quite a few recipes to try from that show, and one among them is the channa madra. When I was searching for the recipe, I landed up on this blog and tried it right away with my variations. We loved it a lot surprisingly with rice instead of roti. Vaandu loves roti with chole and this channa madra with rice. :-) All this happened in March, and from then on I have tried it multiple times. But like olan, I kept this recipe for this month.

Instant Pot Channa Madra

The original recipe calls for soaking the rice and grinding the same for thickening the gravy, but I went with rice flour. We usually thicken our sambar/Kuzhambu with rice flour water mix, and I followed the same procedure. The dish is very mild, and with cardamom and raisins, it has that tinge of sweetness too. And oh yeah yogurt adds that creamy richness. I want to insist on constant stirring after adding yogurt and this mainly done to prevent the yogurt from curdling. I kept me IP in “Keep warm” mode while adding the yogurt. Please refer my notes section for both the stove top and instant pot methods. If you are looking for vegan substitutes, I would either recommend dairy free soy yogurt or even silken tofu puree.   

I made a short video recipe for this Channa Madra. Check it out below and please subscribe to my youtube channel and stay tuned for new recipes.

Recap:

  • Day 10 | 2015 – Jhalmuri
  • Day 10 | 2016 – Dhokla
  • Day 10 | 2017 – Instant Pot Dalma | Oriya Special Dalma Recipe

Instant Pot Channa Madra | Pahari Cuisine Special Channa Madra

A Himachali / Pahari Cuisine special – Channa Madra, a no onion no garlic recipe prepared with Chickpeas simmered in creamy & thick yogurt gravy.

Instant Pot Channa Madra

Ingredients:

  • Oil – 2 tsps
  • Bay leaf – 1
  • Cinnamon – 1-inch piece
  • Cloves – 4
  • Green Cardamom – 2
  • Black Cardamom – 1
  • Cumin Seeds – 1 tsp
  • Hing – 1/2 tsp
  • Coriander Powder – 1 tsp
  • Red Chili Powder – 1/2 tsp
  • Turmeric Powder – 1/2 tsp
  • Salt – 1 tsp
  • Yogurt – 1/2 cup
  • Chick Peas – 1/2 cup
  • Rice Flour – 1 tsp
  • Raisins – 2 tsps
  • Water – 1.5 cup + 1/4 cup

Prep – Work:

  • Wash and soak the chickpeas for at least 6 hours.

Steps:

Instant Pot Method:

  • Set the IP in saute mode and add two tsps of oil.
  • Once the oil is hot, add cumin seeds, hing, green and black cardamom, cloves, cinnamon and bay leaf.
  • Saute for a minute and then add the soaked chick peas.
  • Add the dry masalas, turmeric powder, coriander powder, red chili powder, and salt. Combine them all.
  • Now add 1.5 cups of water and mix again.
  • Set the IP in manual mode and cook for 5 minutes and let the pressure release naturally.
  • Then carefully open the lid and mix it all once. 
  • Mix one tsp of rice flour in 1/4 cup of water and add this to the chickpeas gravy. This rice flour mix thickens the sauce.
  • Add two tsps of raisins at this time and mix all the ingredients.
  • Set the IP to “keep warm” mode and add 1/2 cup of yogurt and keep stirring. Make sure you keep stirring, and this prevents the yogurt from curdling.
  • Once the yogurt is completely blended, set the IP in saute mode and simmer the gravy for 2 minutes.
  • That’s it. Channa Madra is ready. 

Serve hot with rice or roti.

Instant Pot Channa Madra

Pressure Cooker Method:

  • Pressure cook the chick peas with 1.5 cups of water for up to 3 whistles. Do not drain the water.
  • Heat a kadai or pan and add oil.
  • Once the oil is hot, add cumin seeds, hing, green and black cardamom, cloves, cinnamon and bay leaf.
  • Saute for a minute and then add the cooked chick peas.
  • Add the dry masalas, turmeric powder, coriander powder, red chili powder, and salt. Combine them all.
  • Let this simmer for 5 minutes.
  • Mix one tsp of rice flour in 1/4 cup of water and add this to the chickpeas gravy. This thickens the sauce.
  • Add two tsps of raisins at this time and mix all the ingredients.
  • Reduce the heat and 
  • Add 1/2 cup of yogurt and keep stirring. Make sure you keep stirring, and this prevents the yogurt from curdling.
  • Once the yogurt is completely blended, simmer the gravy over low flame for 2 minutes.
  • That’s it. Channa Madra is ready.  Serve hot with rice or roti.

Instant Pot Channa Madra

Notes:

  • This channa madra is a very mild gravy, so the spice amount is comparatively less. Instead of red chili powder, you can either add green chili or red chili.
  • You can use golden raisins instead of black ones.
  • Rice flour mix helps to thicken the gravy. If you prefer thin consistency, skip this step.
  • When you add yogurt if using IP, then make sure it is “Keep warm” mode and if using stove top method, then make sure the heat is lowered.
  • Keep stirring the yogurt so that it doesn’t curdle.
  • Adjust the salt and spice as per your preference.

Instant Pot Channa Madra

Instant Pot Channa Madra | Pahari Cuisine Special Channa Madra
Serves 3
A Himachali / Pahari Cuisine special - Channa Madra, a no onion no garlic recipe prepared with Chickpeas simmered in creamy & thick yogurt gravy.
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Prep Time
6 hr
Cook Time
30 min
Total Time
6 hr 30 min
Prep Time
6 hr
Cook Time
30 min
Total Time
6 hr 30 min
Ingredients
  1. Oil - 2 tsps
  2. Bay leaf - 1
  3. Cinnamon - 1-inch piece
  4. Cloves - 4
  5. Green Cardamom - 2
  6. Black Cardamom - 1
  7. Cumin Seeds - 1 tsp
  8. Hing - 1/2 tsp
  9. Coriander Powder - 1 tsp
  10. Red Chili Powder - 1/2 tsp
  11. Turmeric Powder - 1/2 tsp
  12. Salt - 1 tsp
  13. Yogurt - 1/2 cup
  14. Chick Peas - 1/2 cup
  15. Rice Flour - 1 tsp
  16. Raisins - 2 tsps
  17. Water - 1.5 cup + 1/4 cup
Prep - Work
  1. Wash and soak the chick peas for at least 6 hours.
Steps
    Instant Pot Method
    1. Set the IP in saute mode and add 2 tsps of oil.
    2. Once the oil is hot, add cumin seeds, hing, green and black cardamom, cloves, cinnamon and bay leaf.
    3. Saute for a minute and then add the soaked chick peas.
    4. Add the dry masalas, turmeric powder, coriander powder, red chili powder, and salt. Combine them all together.
    5. Now add 1.5 cups of water and mix again.
    6. Set the IP in manual mode and cook for 5 minutes and let the pressure release naturally.
    7. Then carefully open the lid and mix it all once.
    8. Mix 1 tsp of rice flour in 1/4 cup of water and add this to the chickpeas gravy. This thickens the gravy.
    9. Add 2 tsps of raisins at this time and mix all the ingredients together.
    10. Set the IP to "keep warm" mode and add 1/2 cup of yogurt and keep stirring. Make sure you keep stirring and this prevents the yogurt from curdling.
    11. Once the yogurt is completely blended, set the IP in saute mode and simmer the gravy for 2 minutes.
    12. That's it. Channa Madra is ready.
    13. Serve hot with rice or roti.
    Pressure Cooker Method
    1. Pressure cook the chick peas with 1.5 cups of water for up to 3 whistles. Do not drain the water.
    2. Heat a kadai or pan and add oil.
    3. Once the oil is hot, add cumin seeds, hing, green and black cardamom, cloves, cinnamon and bay leaf.
    4. Saute for a minute and then add the cooked chick peas.
    5. Add the dry masalas, turmeric powder, coriander powder, red chili powder, and salt. Combine them all together.
    6. Let this simmer for 5 minutes.
    7. Mix 1 tsp of rice flour in 1/4 cup of water and add this to the chickpeas gravy. This thickens the gravy.
    8. Add 2 tsps of raisins at this time and mix all the ingredients together.
    9. Reduce the heat and
    10. add 1/2 cup of yogurt and keep stirring. Make sure you keep stirring and this prevents the yogurt from curdling.
    11. Once the yogurt is completely blended, simmer the gravy over low flame for 2 minutes.
    12. That's it. Channa Madra is ready.  Serve hot with rice or roti.
    Notes
    1. This is a very mild gravy so the spice amount is comparatively less. Instead of red chili powder, you can either add green chili or red chili.
    2. You can use golden raisins instead of black ones.
    3. Rice flour mix helps to thicken the gravy. If you prefer thin consistency, skip this step.
    4. When you add yogurt if using IP then make sure it is "Keep warm" mode and if using stove top method, then make sure the heat is lowered.
    5. Keep stirring the yogurt so that it doesn't curdle.
    6. Adjust the salt and spice as per your preference.
    Adapted from The food fairy
    Adapted from The food fairy
    Vidhya’s Vegetarian Kitchen http://www.vidhyashomecooking.com/
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    26 thoughts on “Instant Pot Channa Madra | Pahari Cuisine Special Channa Madra

    1. Srividhya, I watched the series when I was in Montreal. Loved it and its so informative. Didn’t know they have season 2. Channa Madra is so different from the other channa preparations. One more recipe added to my ‘to try list’.

    2. When We went to Himachal , the hotel chef gave me a demo of the Chana Madra , it is very different from this version , but I guess each one has their own source and recipe . This bowl sounds delicious and I wouldn’t mind trying this delicious recipe .

    3. Srivalli Jetti

      Srividhya, we loved it when I had made it during our Indian States, it was fantastic with pooris..your pictures are so sinful and making me want to make it again!

    4. My husband watched that series but I haven’t. I did watch the episode with madra in it though. My brother is a fan of madra and he has had it during his many travels.

    Would love hear back from you. Drop in your feedback and comments. Thanks