Madra and rice

Traditional Dogra meal: Madra and rice
Madra is a traditional spicy yogurt-based recipe. It can be cooked with chana, rajma, urad dal or raungi. Soak chickpeas overnight and boil them in the morning. Separately, soak 1/4 cup rice in one cup water and a cardamom. Grind this mixture and keep aside.
Heat mustard oil in a karahi. Add asafoetida powder, cumin seeds, cinnamon, cloves, black cardamom, coriander powder and turmeric powder. Add boiled chickpeas and salt, and stir well. Beat two cups of curd and add to karahi, stirring continuously for 10 minutes on medium heat. When it comes to boil, add rice mixture to it and stir. Finally add 2-3 spoons of ghee and let it cook on low heat for half an hour. Serve madra hot with rice.