Cooking Time:
Makes 6 servings
Ingredients:
3 cups chickpeas, soaked overnight and boiled (or use canned chickpeas)
Asafoetida (hing), a pinch
2-3 cloves (laung)
1 stick cinnamon (dalchini)
2 pieces of black cardamom (moti elaichi)
1 tsp cumin seeds (jeera)
2 tsp. coriander powder
1 tsp turmeric powder (haldi)
2 cups yogurt ( beaten till smooth)
2-3 tbsp ghee ( clarified butter)
Rice Mixture
¼ cup raw white rice
1 cup water
1-2 pods of green cardamom
• Soak ¼ cup rice in 1 cup of water and cardamom.
• Grind this mixture and set aside.
METHOD:
• Heat 2 tbsp. mustard oil to smoking point on medium heat.
• Add a pinch of asafoetida, 2 cloves, 1 stick cinnamon, and 1 black cardamom seed.
• Add 1 tsp. whole cumin seeds.
• Stir for 30 seconds and add the coriander powder and turmeric powder.
• Stir for 30 seconds (do not let it burn or blacken.)
• Add the chickpeas and stir well.
• Add the yogurt to pot and keep stirring continuously.
• Do not stop stirring or the yogurt will curdle. (Even if it curdles slightly don’t worry as the gravy will even out as the dish thickens eventually)
• Stir continuously on medium heat for about 10 minutes.
• When it comes to a boil add the ground rice/water mixture.
• Stir the mixture very frequently and let it cook for about 20 minutes.
• Add 2 – 3 tbsp. of ghee (clarified butter)
• Turn the heat on low and cook the Mandra on a slow fire for about 30 minutes stirring often until the entire mixture thickens.
• Add salt to taste and serve hot with white rice.
