Chole Dhania Masala Recipe- A delicious preparation cooked with the flavour of fresh coriander and spice powders.
This Punjabi Chole dish has a very unique taste and aroma. This spicy curry cooked in the freshness of green coriander gives it a great flavour. Kabuli Chana/ Chickpeas are first soaked overnight, then cooked on slow flame and simmered for hours and then flavoured with spices make the dish simply delicious. The natural flavours of spices and fresh coriander gives a rich colour and texture to the dish. This recipe goes very well with hot Pooris or Bhaturas. For more related recipes, do check out Black Chana Curry, Aloo Palak Curry, Rajma Masala and more.
Prep Time: 8-9 hours
Cook Time: 40-45 minutes
- Chickpeas/ Kabuli Chana- 3/4th cup
- Bengal Gram/ Chana Dal- 3 teaspoon
- 1 onion finely chopped
- 1 teaspoon ginger garlic paste
- 2 tomatoes pureed
- Fresh coriander leaves, 1 small bunch
- Cumin seeds- 1 teaspoon
- Coriander seeds- 1 teaspoon
- Fenugreek seeds- 1/4 teaspoon
- Cinnamon- 1 inch
- Cloves- 4-5
- Black Cardamom- 1
- Asafoetida- A pinch
- Green Chilies- 2
- Turmeric powder- 1/2 teaspoon
- Red Chili powder- 1/2 teaspoon
- Dry Mango Powder- 1/2 teaspoon
- Garam masala- 1/2 teaspoon
- Oil/ Ghee- 2 tablespoon
- Salt to taste
Method to make Chole Dhania Masala Recipe
Step 1: Soak the chickpeas and chana dal separately for at least 6 hours. Drain and then add 3 cups of water, salt and pressure cook them separately till they become soft.
Step 2: Slightly roast the cinnamon, cloves, coriander seeds, cumin seeds, black cardamom, and fenugreek seeds and powder all the masalas.
Step 3: Chop the onions, grind the fresh coriander and green chilies to a paste, make ginger garlic paste and puree tomatoes as well.
Step 4: Heat oil in a kadai, add bay leaf, few cumin seeds and asafoetida and let them crackle. Add onions, ginger garlic paste and saute for 3-4 minutes till golden brown.
Step 5: Add the roasted spice powder, coriander-green chili paste and stir for 4-5 minutes till the raw smell goes away and masalas get cooked well. Then, add tomato puree and saute till the oil separates from the masala.
Step 6: Add the boiled chana dal and mix well. Sprinkle dry mango powder, garam masala, and little salt and mix well.
Step 7: Add the boiled chickpeas and well in the masala. If the mixture is too dry, you can add 1/2 cup of water. Bring it to boil, adjust salt and simmer it for 5-6 minutes.
Step 8: Heat 1 teaspoon desi ghee in a small pan and add red chili powder. Pour it over the prepared chana immediately and cover the lid. This tempering gives smoky flavour.
Step 9: Chole Dhania Masala is ready. Transfer the dish into a serving bowl and serve hot with Pooris.