Name: White Channa Mandra (Chick Peas cooked with thick Yogurt and Milk) recipe by Ruchi sharma at BetterButter
Prep time: 480 min
Cook time: 45 min
Total time: 525 min
Yield: 4
Ingredients: White channa/chick peas 1 cup; Thick curd 2 cups; Hing a pinch; Ghee/Refined oil 1 tablespoon; Sugar 1/2 teaspoon or little more.; Milk 1/4 cup; Salt to taste; Tejpatta 1; Cinnamon stick 1; Whole big cardamom seeds 1; Methi powder 3/4 teaspoon; Turmeric 1 teaspoon; Red chilli powder 1 teaspoon; Coriander powder 2 teaspoon; Cumin seeds 1 teaspoon; Garam masala powder 1 teaspoon

ABOUT White Channa Mandra (Chick Peas cooked with thick Yogurt and Milk) RECIPE

Mandra is a popular dish of Himachal Pradesh (Kangra Valley). Mandra is a thick yogurt based gravy prepared with chickpeas.

Ingredients Serving: 4

White channa/chick peas 1 cup
Thick curd 2 cups
Hing a pinch
Ghee/Refined oil 1 tablespoon
Sugar 1/2 teaspoon or little more.
Milk 1/4 cup
Salt to taste
Tejpatta 1
Cinnamon stick 1
Whole big cardamom seeds 1
Methi powder 3/4 teaspoon
Turmeric 1 teaspoon
Red chilli powder 1 teaspoon
Coriander powder 2 teaspoon
Cumin seeds 1 teaspoon
Garam masala powder 1 teaspoon

Instructions

Soak 1 cup chickpeas overnight.
Boil the chickpeas by adding 4 cups water
Strain water from boiled chickpeas and keep aside.
In a heavy bottom pan add ghee. Add whole spices and cook on low flame until it gives nice aroma.
Now add all dry ground spices except garam masala, hing and chickpeas.
Add salt and mix well. Let it cook on low flame for 2-3 minutes.
Add curd to the chickpeas and leave as it is on low flame. (By this way curd will not crudle).
After few minutes mix curd up with the chickpeas.
Gently mix everything.
Let the chickpeas cook on low flame for about 10-15 minutes.
Stir in between gently.
When mixture gets thick add sugar and milk.
Cook for few more minutes .
Add garam Masala,check salt if needed add more.
Turn off the gas and serve hot with rice.

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