Dhania Chole Masala Recipe - Chickpeas In Fresh Coriander Gravy

Step 1: To begin making Dhania Chole Masala, wash and soak the chana or chickpeas overnight

Step 2: Drain the water in which the chickpeas/chole is soaked in

Step 3: Pressure cook the drained chana along with 3 cups of water and salt for 6 whistles

Step 4: After 6 whistles reduce the heat to low and continue to cook for 20 minutes

Step 5: Turn off the flame and allow the pressure to release naturally

Step 6: The chana has be cooked well once you open the pressure cooker

Step 7: Once done, when you press between your fingers to should mash easily

Step 8: The next step is to make the Dhania Masala

Step 9: Into a mixer grinder, add the coriander, ginger and green chillies, along with a little salt and lemon juice

Step 10: Add 1/4 cup water and blend to make a smooth mixture like a chutney

Step 11: Keep the Dhania Masala aside

Step 12: Heat ghee in a pan over medium heat; add the onion, ginger and garlic and saute until the onion softens

Step 13: Add the bay leaves, cinnamon stick, badi elaichi and saute for a few more seconds until you can smell the aromas

Step 14: After a few seconds, add the garam masala, coriander powder, kala namak and the dhania masala

Step 15: Give it a stir

Step 16: Add the cooked chana, give it a stir

Step 17: Add water if required to adjust the consistency of the chana masala

Step 18: Cover the pan and simmer the Dhania Chole Masala for a good 10 minutes

Step 19: After 10 minutes, you will notice that the chole is well coated with the dhania masala

Step 20: At this stage, check the taste and adjust the salt and chilli accordingly

Step 21: Once done, turn off the heat and transfer the Dhania Chole Masala to a serving bowl and serve hot

Step 22: Serve the Dhania Chole Masala, along with Puri, Paneer in White Gravy, Lacha Pyaz and Chaas for a delicious weekend lunch