Chana Madra

Soak chickpeas overnight in water. Drain and pressure cook with salt for 4–5 whistles until soft. Reserve the cooking liquid.

Whisk the yogurt thoroughly until smooth and lump-free. This is critical — adding unwhisked yogurt will cause it to curdle when heated.

Heat ghee in a heavy-bottomed pan over medium heat. Add asafoetida, cumin seeds, bay leaves, cloves, cinnamon, and both cardamoms. Let them sizzle for 30 seconds.

Add finely sliced onions and sauté until light golden, about 6–7 minutes. Add grated ginger and cook for another 2 minutes.

Reduce heat to low. Add turmeric, coriander powder, and red chilli powder. Stir for 1 minute.

Add the whisked yogurt slowly, stirring constantly in one direction to prevent curdling. Keep the heat on low throughout this step.

Continue stirring the yogurt mixture on low heat for 5–6 minutes until it thickens slightly and the ghee begins to separate at the edges.

Add the boiled chickpeas and mix gently. Add 100–150 ml of the reserved cooking liquid to adjust consistency.

Simmer on low heat for 10–12 minutes, stirring occasionally, until the gravy is creamy and the chickpeas have absorbed the flavours.

Taste and adjust salt. Garnish with fresh coriander leaves and serve hot with steamed rice or mandali roti.