What is the technique for making the Himachali 'Dham' dish 'Madra', a yogurt and chickpea curry, without it curdling?

Question

How do you make the Himachali 'Dham' dish 'Madra'? Learn the technique to cook this yogurt and chickpea curry without it curdling.

Answer 1

To prevent Madra from curdling, gently sauté the yogurt mixture over low heat, stirring constantly until it thickens slightly before adding the cooked chickpeas. Tempering the yogurt is key.

Detailed Explanation:

Making Madra, a creamy yogurt and chickpea curry from Himachal Pradesh, requires careful attention to prevent the yogurt from curdling. Here's a step-by-step guide:

1. Prepare the Chickpeas: Soak dried chickpeas overnight or for at least 8 hours. Pressure cook or boil them until they are soft and fully cooked. Set aside.

2. Prepare the Yogurt Mixture: In a bowl, whisk together plain yogurt (full-fat yogurt works best) with gram flour (besan). The gram flour acts as a stabilizer and helps prevent curdling. Add spices like turmeric powder, coriander powder, cumin powder, and red chili powder (optional). Mix well to ensure there are no lumps.

3. Temper the Yogurt: This is the most crucial step. In a heavy-bottomed pan or kadhai, heat ghee or oil over low heat. Add whole spices like cloves, cardamom pods, cinnamon stick, and bay leaf. Sauté for a few seconds until fragrant.

4. Slowly Add Yogurt Mixture: Reduce the heat to the lowest setting. Gradually add the yogurt mixture to the pan, stirring continuously. It's important to add it slowly and stir constantly to temper the yogurt and prevent it from splitting.

5. Cook the Yogurt Mixture: Continue to cook the yogurt mixture over low heat, stirring constantly, until it thickens slightly and starts to leave the sides of the pan. This process can take about 10-15 minutes. Patience is key!

6. Add Chickpeas and Simmer: Once the yogurt mixture has thickened, gently add the cooked chickpeas to the pan. Mix well to combine. Add salt to taste.

7. Simmer Gently: Reduce the heat to very low and simmer the Madra for another 15-20 minutes, stirring occasionally. This allows the flavors to meld together and the curry to thicken further. Avoid boiling the curry vigorously, as this can cause curdling.

8. Garnish and Serve: Garnish with chopped coriander leaves (optional) and serve hot with rice or roti.

Pro Tip:

Always use fresh yogurt and avoid using sour yogurt, as it is more prone to curdling. Also, ensure the heat is consistently low throughout the cooking process, especially when tempering and cooking the yogurt mixture.