Chole Dhania Masala Recipe - Chickpeas In Fresh Coriander Gravy
Chole Dhania Masala Recipe is delicious dish of chana dunked in a gravy made of coriander leaves and freshly ground spices, that goes well with Phulkas or Steamed Rice.
Chole Dhania Masala is a delicious chole or chickpeas recipe cooked in a flavourful fresh coriander gravy. The fresh coriander renders a beautiful flavour to the dish. The dish doesn't make use of the readymade chole masala, instead the spice mix is freshly dry roasted and ground, which makes it taste even more delicious.
If you like this recipe of Chole Dhania Masala, here are a few more Chole/Chickpea Recipes
- 2 cups Kabuli Chana (White Chickpeas) , soaked overnight
- 1 cup Coriander (Dhania) Leaves
- 3 Green Chillies
- 2 Onions , thinly sliced
- 1 teaspoon Black Salt (Kala Namak)
- 1 inch Ginger
- 6 cloves Garlic
- 1/2 teaspoon Garam masala powder
- 1/2 teaspoon Red chilli powder
- 1 tablespoon Amchur (Dry Mango Powder)
- 1 tablespoon Ghee
- Salt , to taste Ingredients to dry roast and grind
- 1 tablespoon Coriander (Dhania) Seeds
- 1 teaspoon Cumin seeds (Jeera)
- 1 Cinnamon Stick (Dalchini)
- 1 Black cardamom (Badi Elaichi)
- 2 cloves Cloves (Laung)
How to make Chole Dhania Masala Recipe - Chickpeas In Fresh Coriander Gravy
To begin making Chole Dhania Masala, wash and soak the chana or chickpeas overnight. Drain the water in which the chickpeas/chole is soaked in.
Pressure cook the drained chana along with 3 cups of water and salt for 6 whistles, reduce the flame to low and continue to cook for 20 minutes. Turn off the flame and allow the pressure to release naturally.
Make a fine paste of the coriander leaves and green chillies using a mixer grinder adding little water and keep aside.
Heat a pan, on low heat, dry roast coriander seeds, cumin, black cardamom, cinnamon and cloves until they are brown and fragrant. Make a powder using a mixer grinder and keep aside.
Next, heat one tablespoon ghee in a pan, on medium-low flame, add the sliced onions and saute until they turn light brown.
Crush ginger and garlic in a mortar & pestle.
Add this ginger-garlic paste and saute until the raw smell goes away.
Add in the freshly prepared spice powder along with red chilli powder, garam masala, black salt and saute for a minute until the raw smell of the spices goes away and are well combined into the onion mixture.
Add the ground coriander-green chilli paste and cook until the masala cooks well and until the ghee comes to the surface.
Now, add in the cooked chana, 1/2 cup of water, season with salt and let it simmer on low heat for 10 minutes.
The Chole Dhania Masala gravy will get thicker and all ingredients will come together.
Lastly add in the amchur powder, mix well and switch off the heat.
Let the chana masala rest for 10-15 minutes to infuse all the masala flavours into the chana before serving.
"I am an experimental cook by chance!" Yeah! Cooking to me has always been a form of stress buster. What started as a stress busting exercise post work, has now evolved to a much full time activity. I try to improvise the traditional recipes with easy to available ingredients at home. Thus, you will come across a lot of fusion in my cooking style. I try to include seasonal organic produce as much as possible in my cooking.