MADRA (himachali cuisine)

MADRA..KANGRA DHAAM DISH
kabuli chana 250 gms soaked for 6-8 hrs and half boiled
2 lagrge potaoes peeled and cubbed
curd i kg not very sour
ghee pure 100 gms
1 bay leaf

1/4 tsp heeng( asafoetida)

1/2 tsp haldi (turmeric powder)

1/4 tsp Red chili 

1/4 tsp Kashmiri chilli 
2 brown cardamoms
daalchini one inch stick

5-6 cloves 

1/2 tsp cumin seeds (zeera)

Half piece of star annies
haldi one tsp
3tbsp sliced dry coconut
3tbsp raisin
3tbsp cashunut halfs
salt to taste
in a thick bottom pan heat the ghee add whole spices roast for one minute then add heeng, haldi and chana and potatoes add salt and saute for 2-3 minutes now add  red chilli and Kashmiri chilli , immediately add curds and keep stirring so that curd does'nt curdle till it comes to boil now add dry fruits and cook till oil start separating stir in between 3-4 times. if you find it little sour you can add little sugar as per your taste..................