Main Course
Dhania Chole Masala Recipe - Chickpeas In Fresh Coriander Gravy Recipe At Home
This homemade Dhania Chole Masala Recipe - Chickpeas In Fresh Coriander Gravy Recipe At Home recipe is flavorful, easy to prepare and suitable for Main Course diets....
⏱️
480 Min Prep
🔥
60 Min Cook
🍽️
4 Servings
🥗
High Protein Vegetarian
Ingredients
- 1/2 cup Coriander (Dhania) Leaves - chopped
- 4 Green Chillies
- 1 inch Ginger
- Salt - to taste
- 1 Lemon - juice extracted
- 2 cups Kabuli Chana (White Chickpeas) - soaked overnight
- 1 tablespoon Ghee
- 1 Onion - finely chopped
- 1 inch Ginger - finely chopped
- 3 cloves Garlic - finely chopped
- 1 Cinnamon Stick (Dalchini)
- 1 Bay leaf (tej patta)
- 1 Brown cardamom (Badi Elaichi)
- 1 teaspoon Black Salt (Kala Namak)
- 1/4 teaspoon Garam masala powder
- 1 teaspoon Coriander Powder (Dhania)
- 1/2 teaspoon Black Salt (Kala Namak)
- Salt - to taste
- Salt - to taste
Instructions
1
To begin making Dhania Chole Masala, wash and soak the chana or chickpeas overnight.
2
filter the aqua in which the chickpeas/chole is soaked in. Pressure burning up the drained chana along with 3 cups of aqua and table salt for 6 whistles.
3
After 6 whistles reduce the burning up to low and continue to burning up for 20 mins. Turn off the flame and allow the pressure to release naturally. The chana has be cooked well once you open the pressure cooker.
4
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, introduce the coriander, ginger and green chillies, along with a little table salt and lemon liquid.
5
introduce 1/4 cup aqua and mash to make a creamy mixture like a chutney.
6
Keep the Dhania Masala aside.burning up ghee in a skillet over medium burning up; introduce the bulb produce, ginger and garlic and saute until the bulb produce softens.
7
introduce the bay leaves, cinnamon stick, badi elaichi and saute for a few more seconds until you can smell the aromas.After a few seconds, introduce the garam masala, coriander ground mix, kala namak and the dhania masala.
8
Give it a agitate.introduce the cooked chana, give it a agitate.
9
introduce aqua if required to adjust the consistency of the chana masala.
10
seal the skillet and stew the Dhania Chole Masala for a good 10 mins.After 10 mins, you will notice that the chole is well coated with the dhania masala.
11
At this stage, check the notes and adjust the table salt and chilli accordingly.Once done, turn off the burning up and transfer the Dhania Chole Masala to a serving container and enjoy burning.enjoy the Dhania Chole Masala, along with Puri, Paneer in White gravy, Lacha Pyaz and Chaas for a mouth-watering weekend lunch.
Recipe Information
Cuisine
North Indian Recipes
North Indian Recipes
Course
Main Course
Main Course
Diet
High Protein Vegetarian
High Protein Vegetarian
Total Time
540 mins
540 mins
Recipe Time chart
Preparation Time
480 minsCooking Time
60 minsTotal Time
540 minsMaster Chef
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