How to make Chole Dhania Masala - Delicious chole preparation incorporating flavour of fresh coriander.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Chickpeas, Fresh coriander
Cuisine : Punjabi
Course : Main Course Vegetarian
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Chole Dhania Masala Recipe Card
Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram. They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic. In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.
For more recipes related to Chole Dhania Masala checkout Kale Chholay, Palak Chole, Jain Punjabi Chole, Chana Pindi . You can also find more Main Course Vegetarian recipes like Kakdi Ki Sabzi, Aloo Matar Paneer, Paneer Anar, Quick Aloo ki Sabzi.
Prep Time : 7-8 hour
Cook time : 41-50 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Chole Dhania Masala Recipe
Chickpeas 3/4 cup
Fresh coriander 1/4 cup
Fresh coriander leaves,small 1 bunch
Salt to taste
Cinnamon 1/2 inch p
Cumin seeds 1 1/2 teaspoons
Coriander seeds 1 1/2 teaspoons
Black cardamom 1
Clove 4-5
Green chillies 2
Ghee 4 tablespoons
Onion sliced 12 medium
Ginger paste 1 teaspoon
Garlic paste 1 teaspoon
Dry mango powder (amchur) 1/2 tablespoon
Garam masala powder 1/2 teaspoon
Black salt (kala namak) to taste
Red chilli powder 1/4 teaspoon
Method
Step 1
Soak the chickpeas and the Bengal gram separately for four to six hours. Drain and mix.
Step 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).
Step 3
Lightly roast and powder the cinnamon, cumin seeds, coriander seeds, black cardamom and cloves.
Step 4
Grind the fresh coriander and green chillies to a smooth paste.
Step 5
Heat three tablespoons of ghee in a non stick kadai; add the onion and sauté for three or four minutes till golden brown.
Step 6
Add the ginger paste and garlic paste and continue to sauté for another minute.
Step 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.
Step 8
Add the chickpeas and Bengal gram, and mix. Add half a cup of water if the mixture is too dry.
Step 9
Adjust the salt and bring the mixture to a boil. Lower the heat and simmer for four or five minutes.
Step 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.
Step 11
Leave to stand for five minutes. Serve hot with puri.
