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Channa Madra: This was one of the most popular dishes made for the state of Himachal Pradesh. It is a yogurt based curry made with chickpeas.

Recipe adapted from Valli’s & Nalini’s recipes:

Channa Madra

  • Servings: 4-serving
  • Time: 35 mins
  • Difficulty: easy
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Summary

  • Cuisine: Himachal Pradesh
  • Course: side dish
  • Preparation Time: 20 mins
  • Cooking Time: 15 mins

Ingredients

2 cups Chickpeas – cooked (or 1 16oz. can of chickpeas)
1 cup Yogurt
2 Green chilies – slit
½ tsp Red chili powder
½ tsp Ground Coriander
¼ tsp Turmeric
2 tsp Rice flour
2 Cloves
1” Cinnamon stick
2 pods Cardamom
½ tsp Cumin seeds
a pinch Asafoetida/ Hing
to taste Salt

Steps

  1. Heat 1tbsp oil in a pan, add cloves, cardamom, cumin seeds, cinnamon stick and hing; once the seeds start to splutter, add green chilies, ground coriander and turmeric. Mix well and cook for 30seconds~1minute.
  2. Next add the cooked chickpeas along with red chili powder, salt and ½cup of water; cook for 2 minutes. 
  3. In a small bowl, whisk rice flour in 2tbsp of water. Stir this mixture into the chickpeas and cook until the mixture starts to thicken a little bit.
  4. Garnish with chopped coriander and serve hot.

Nashpati ki Subzi (Pear Curry): This is quite an unusal dish for me, since I rarely cook with fruits and making a curry with a fruit is very new to me. When I saw it on Vaishali’s blog, I really wanted to try it to see how it tastes. I wasn’t disappointed — the curry is sweet, spicy and juicy.

Recipe from Vaishali’s blog:

Nashpati ki Subzi (Pear Curry)

  • Servings: 34-serving
  • Time: 25 mins
  • Difficulty: easy
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Summary

  • Cuisine: Himachal Pradesh
  • Style of Preparation: Vegan
  • Course: side dish
  • Preparation Time: 10 mins
  • Cooking Time: 15 mins

Ingredients

2 Pear
¼ tsp Ginger-garlic paste
1 tsp Mustard oil
¼ tsp Coriander seeds
¼ tsp Cumin seeds
2 Whole red chilies
a pinch Black Pepper
a pinch Turmeric
to taste Salt

Steps

  1. Heat 1tsp Mustard oil in a pan, add the coriander seeds, cumin seeds and red chilies. Once the seeds start to crackle, add the ginger-garlic paste and cook stirring for about 30seconds ~ 1minute.
  2. Add the chopped pears, season with salt and cook covered on low flame until the fruit is tender.

Spicy Bhey: Lotus stems are of the new ingredients that I tried during the mega A-Z Indian states marathon and one that I really really liked. So when I saw it being made as a dry curry with spices, I knew I would be making it real soon.

Recipe adapted from Sapana’s & Harini’s posts:

Spicy Bhey

  • Servings: 34-serving
  • Time: 30 mins
  • Difficulty: easy
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Summary

  • Cuisine: Himachal Pradesh
  • Style of Preparation: Vegan
  • Course: side dish
  • Preparation Time: 10 mins
  • Cooking Time: 20 mins

Ingredients

1 cup Lotus Stems – thawed if frozen
1 Onion – medium, chopped
1 clove Garlic – finely minced
1” Ginger – piece, finely grated
1 tbsp Chickpea flour/ Besan
1 tsp Ground Coriander
1 tsp Red chili powder – (adjust as per taste)
½ tsp Turmeric powder
to taste Salt

Steps

  1. Heat 2tsp oil in  a pan, add ginger and garlic; cook for 30 seconds. Next add onions and cook till they are translucent.
  2. Add ground coriander, turmeric, chili powder and salt. Mix well and cook for 1 minute.
  3. Add the lotus stems, chickpea flour and mix well. Cook on low flame for 8~10 minutes or until chickpea flour and lotus stems are nicely toasted. Serve hot.

8 thoughts on “Vegetarian Curries from Himachal Pradesh”

  1. All three recipes look good. I have tasted the first one but the other two, really new to me. I want to try lotus stem curry.

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  3. Lovely recipes, Pavani. I have also bookmarked chana madra and I need to make it soon. Thanks for checking out the bhey curry from my space.

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