indian

Himachali Chana Madra with Jeera Rice

Name: Himachali Chana Madra with Jeera Rice
Yield: 1 serving
Cuisine: indian
Ingredients: 160 g cooked basmati rice; 152 g cooked chickpeas, drained; 91 g plain yogurt, whisked; 12 g ghee; 2 g cumin seeds; 91 g tomato, finely chopped; 0.76 g ground turmeric; 2 g garam masala; 91 g water; 2 g salt

This simmered dish pairs cooked basmati rice with cooked chickpeas, drained, plain yogurt, whisked and ghee. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Medium

Balanced High satiety Vegetarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

24 g Protein

96 g Carbohydrates

20 g Fat

14 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

160g cooked basmati rice 208 kcal
152g cooked chickpeas, drained 249 kcal
91g plain yogurt, whisked 56 kcal
12g ghee 106 kcal
2g cumin seeds 8 kcal
91g tomato, finely chopped 16 kcal
1g ground turmeric 2 kcal
2g garam masala 6 kcal
91g water 0 kcal
2g salt 0 kcal

Cooking instructions

gheecumin seeds
Heat ghee in a saucepan. Add cumin seeds and let them sizzle.
tomatoground turmericsalt
Add tomato and cook 2 minutes until pulpy. Add turmeric and salt.
plain yogurt
Stir in whisked yogurt slowly, 1 tbsp at a time, to prevent splitting. Keep heat low and cook 3 minutes.
cooked chickpeasgaram masalawater
Add cooked chickpeas and water; simmer 8 to 10 minutes until creamy. Add garam masala.
cooked basmati rice
Serve madra over warm jeera rice.