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Chole Dhania Masala

Chole Dhania Masala is a spicy chick pea curry cooked in a flavourful green masala. The fresh coriander renders a beautiful flavour to this dish. Go ahead give it a try and serve it to your loved ones. This recipe is from FoodFood TV channel

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Chole Dhania Masala

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Main Ingredients Chickpeas, Fresh coriander
Cuisine Punjabi
Course Main Course Vegetarian
Prep Time 7-8 hour
Cook time 41-50 minutes
Serve 4
Taste Spicy
Level of Cooking Moderate
Others Veg

Ingredients list for Chole Dhania Masala

  • 3/4 cup Chickpeas
  • 1/4 cup Fresh coriander
  • 1 bunch Fresh coriander leaves,small
  • to taste Salt
  • 1/2 inch a piece Cinnamon
  • 1 1/2 teaspoons Cumin seeds
  • 1 1/2 teaspoons Coriander seeds
  • 1 Black cardamom
  • 4-5 Clove
  • 2 Green chillies
  • 4 tablespoons Ghee
  • 2 medium Onion sliced
  • 1 teaspoon Ginger paste
  • 1 teaspoon Garlic paste
  • 1/2 tablespoon Dry mango powder (amchur)
  • 1/2 teaspoon Garam masala powder
  • to taste Black salt (kala namak)
  • 1/4 teaspoon Red chilli powder
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Method

  1. Soak the chickpeas and the Bengal gram separately for four to six hours. Drain and mix.
  2. Add three cups of water and a little salt and pressure-cook till the pressure is released five or six times (five or six whistles).
  3. Lightly roast and powder the cinnamon, cumin seeds, coriander seeds, black cardamom and cloves.
  4. Grind the fresh coriander and green chillies to a smooth paste.
  5. Heat three tablespoons of ghee in a non stick kadai; add the onion and sauté for three or four minutes till golden brown.
  6. Add the ginger paste and garlic paste and continue to sauté for another minute.
  7. Add the roasted spice powder, dried mango powder, garam masala powder, black salt and coriander-green chilli paste and sauté for two or three minutes, or till the ghee separates from the masala.
  8. Add the chickpeas and Bengal gram, and mix. Add half a cup of water if the mixture is too dry.
  9. Adjust the salt and bring the mixture to a boil. Lower the heat and simmer for four or five minutes.
  10. Heat the remaining ghee in a small pan; take it off the heat and add the chilli powder. Pour immediately over the chana and cover the pan.
  11. Leave to stand for five minutes. Serve hot with puri.

Nutrition Info

Calories 1286
Carbohydrates 124.5
Protein 38.9
Fat 70.4
Other Fiber Fiber- 36.6gm