Channa Madra/Chickpeas in Yogurt Sauce - Himachal Pradaesh

Today we are travelling to a natural beauty state Himachal Pradesh situated in Northern India bordered by Jammu &Kashmir on north,Punjab on west.Kulu and Manali are the famous tourist spots.Dalhousie is the world famous hill station located in Himachal Pradesh.
Coming to the cuisine part,it is similar to other Northern states,they do eat rice,wheat,maize ,vegetables and lentils.Tradituinally Himachal cuisine is dominated by red meat and  wheat bread.Thick rich curries with aromatic spices are common.
Today's recipe is one such thick and flavorful curry with chickpeas and yogurt called Madra or Mandra.This curry goes very well with both rice and rotis.The recipe is adapted from here.Off to the recipe.......................

Basic Information

Preparation time ~ 10 minutes
Cooking time ~ 20 minutes
Serves ~ 2

Ingredients

Ingredient	Quantity
Soaked Chickpeas/kondakadalai	1
Yogurt/thayir	3/4-1 cup
Green chilly/pachamilagai	2
Red chilly powder/milagai podi	1/2 tsp
Coriander powder/dhaniya podi	1/2 tsp
Turmeric powder/manjal podi	1/4 tsp
Salt	1 tsp
Coriander leaves	1 tbs(chopped)
Oil	1 tbs
Rice flour	2 tsp

For the tempering

Ingredient	Quantity
Cloves/lavangam	2 -3
Cinnamon/pattai	1 inch
Black caradamom/ellakai	2
Cumin seeds/jeeragam	1/2 tsp
Asafoetida/perungayam	a pinch

Method

Cook the chickpeas in a pressure cooker for 2 whistles and keep it aside.Mix the rice flour in 2 tbs of water,whisk the yogurt and set it aside.
Heat a pan with oil and crackle the cumin seeds and add the other whole garam masala spices.Add in the chopped green chilly,then goes in the coriander powder and turmeric powder.Give it a mix.

Now add the cooked chickpeas and the red chilly powder,mix it well and cook it for couple of minutes.Now add the rice flour mixture to it,cook it for anther 2 minutes.

Now add the whisked yogurt and and 1/2 cup of water and stir it well to prevent curdling.Add salt and let it cook for another couple of minutes.Finally sprinkle the chopped coriander leaves.

Serve it with rice or roti.

Enjoy..........................................................

• If you feel the curry is curdled after adding the yogurt stir it vigorously eventually after cooking it will be fine.
• Here I used slightly sour yogurt to get a nice tangy taste.
• If the yogurt is too thick add little more water to adjust the consistency.

Also linking this to Cooking with Seeds- Chickpeas event happenings at my space,started by Priya of Priya's versatile recipes.
Along with this I am linking
1.Kondakadalai pirattal
2.Vazhakkai Kondakalai Kootu
3.Aloo Tikki Chole
4.Kondakadalai Kara kulambhu

An InLinkz Link-up