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Himachali Chana Madra with Jeera Rice

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
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

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

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