To begin making Dhania Chole 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. After 6 whistles reduce the heat to low and continue to cook for 20 minutes.  Turn off the flame and allow the pressure to release naturally. 

 The chana has be cooked well once you open the pressure cooker. Once done, when you press between your fingers to should mash easily.

The next step is to make the Dhania Masala.

Into a mixer grinder, add the coriander, ginger and green chillies, along with a little salt and lemon juice. Add 1/4 cup water and blend to make a smooth mixture like a chutney. Keep the Dhania Masala aside.

Heat ghee in a pan over medium heat; add the onion, ginger and garlic and saute until the onion softens. Add the bay leaves, cinnamon stick, badi elaichi and saute for a few more seconds until you can smell the aromas.

After a few seconds, add the garam masala, coriander powder, kala namak and the dhania masala. Give it a stir.

Add the cooked chana, give it a stir. Add water if required to adjust the consistency of the chana masala. Cover the pan and simmer the Dhania Chole Masala for a good 10 minutes.

After 10 minutes, you will notice that the chole is well coated with the dhania masala. At this stage, check the taste and adjust the salt and chilli accordingly.

Once done, turn off the heat and transfer the Dhania Chole Masala to a serving bowl and serve hot.

Serve the Dhania Chole Masala, along with Puri, Paneer in White Gravy, Lacha Pyaz and Chaas for a delicious weekend lunch.