Himachali Dham with Chana Madra and Aloo Palda

1.Drain the soaked chickpeas and cook them in a pressure cooker with enough water and a pinch of salt until they are soft. This should take about 20-25 minutes. Once done, drain and set aside.

2.In a large pan, heat 2 tablespoons of ghee over medium heat. Add cumin seeds, mustard seeds, and fenugreek seeds. Let them splutter.

3.Add the finely chopped onion, grated ginger, and minced garlic to the pan. Sauté until the onions turn golden brown.

4.Add the chopped tomatoes and green chilies. Cook until the tomatoes are soft and the oil starts to separate.

5.Stir in the turmeric powder, coriander powder, red chili powder, and salt. Cook for another 2 minutes.

6.Add the cooked chickpeas to the pan and mix well. Cook for 5-7 minutes, allowing the chickpeas to absorb the flavors.

7.In a separate bowl, whisk the yogurt until smooth. Add the yogurt to the pan and mix well. Cook on low heat for another 10 minutes, stirring occasionally. Garnish with chopped cilantro and set aside.

8.In another pan, heat the remaining ghee over medium heat. Add asafoetida and cubed potatoes. Sauté for 5 minutes until the potatoes start to brown.

9.Add grated coconut and cook for another 2 minutes.

10.Whisk the remaining yogurt until smooth and add it to the pan. Stir well and cook on low heat until the potatoes are tender and the gravy thickens, about 15 minutes.

11.Sprinkle garam masala over the potato curry and mix well. Garnish with chopped cilantro.

12.Serve the Chana Madra and Aloo Palda hot with steamed rice or Himachali roti.