Pahaadi Madra

Classic winter dish. Comes from Himachal Pradesh. Weight watchers, don't bother to read further. I've used a cup of pure desi ghee in this ;) What were you thinking, this blog is inspired by a size 0 girl?! :P

Ingredients:

- 1 1/2 cups of kabuli chana or rajma (I used kabuli chana; tastes more yummy with rice; yummier that rajma, me thinks!!) :D

- 3 cups of beaten curd or yogurt

- 1 cup ghee

- 2 bay leaves

- 2 badi elaichi (black cardamom)

- 3 hari elaichi (green cardamom)

- 1 tsp aniseed (saunf)

- 1 1/2 inch piece of cinnamon stick

- 2 tsp turmeric powder

- Sugar to taste

- Salt to taste

- Cashew nuts

- Almonds

- Grated coconut

- Raisins

Method:

1. Sabse pehle, wash and soak the kabuli chana/rajma overnight. By next day, they'd have become plump with all the soaking :D So now, put them in a pressure cooker, add salt and boil for half an hour.

2. Iske baad, add the ghee to a kadhai and once it heats up, add the black & green cardamoms, bay leaves & aniseed. Once you see these spices sputtering, add turmeric powder.

3. Now, stir this for  a few seconds, then add the beaten curd/yogurt. And keep stirring the curd with the masala, till the oil begins to separate.

Note: Keep stirring vigorously, else the curd will curdle and the dish will be a flop show!

4. Once this is done, add the kabuli chana/rajma, salt, sugar, cashew nuts, almonds, grated coconut & raisins. Then cook for 20 minutes on a slow flame.

5. Voila! Pahaadi Madra done. But please promise me you'll have it with plain rice. Coz rotis ain't so much fun! ;) :P kidding

Bon appetit!

My madra wasn't all that attractive; hence not putting up the pic of the dish made in MY kitchen. This one looks far appetizing ;)