Chana Madra

Boil the chana in 1 1/2 cups water for 5 minutes on a low flame after the first whistle. Soak the rice in water for 15 minutes and grind to a fine paste. Keep aside.

Heat oil in a pan and temper with cumin seeds, cinnamon, cardamoms, cloves and mace.

Add all the dry spices and give it a stir. Then add the boiled chickpeas and combine well. Add the yoghurt and the rice paste.

Keep stirring continuously on medium flame for 8-10 minutes or till the gravy slightly thickens. Add ghee and green chilies.

Simmer for 1-2 minutes and switch off the flame. Transfer to a serving bowl and garnish with coriander leaves. Relish with steamed rice, jeera rice, pulao, paratha, poori or chapatti.