Madra
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Madra is a majestic, robust, and profoundly aromatic festive delicacy from the Chamba region of Himachal Pradesh, celebrated for its unique yogurt-and-legume base and intense spice profile. This recipe features chickpeas (Kabuli Chana) or kidney beans slow-cooked in a shimmering professional-grade gravy of thickened yogurt, raisins, and dry fruits. Known for its sophisticated flavor and status as a mandatory part of the prestigious 'Dham' (festive meal), it represents the heart of heritage North Indian royal mountain cuisine. The taste is intensely savory and sweet-tart, with the raisins providing a unique professional-grade festive lift. This dish is a mandatory favorite for grand celebratory lunches. Best enjoyed hot from the professional-grade cauldron with steamed rice.
Ingredients
Cooking Instructions
Tips & Secrets
- Using full-fat thick yogurt is mandatory for achieving the most professional-grade rich and creamy results.
- Ensuring the yogurt is whisked perfectly provides the absolute secret to prevented professional-grade curdling.
- The addition of raisins provide the essential professional-grade sweet-tart depth found in heritage Dham recipes.
- Always cook on a very low fire specifically to ensure the professional-grade maturation of flavors in the base.
Nutritional Information(Per 1 bowl (200ml))
280 kcal
9g
18g
22g
Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.