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Chole Dhania Masala
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
- 3/4 cup chickpeas
- 1/4 cup fresh coriander
- Salt to taste
- 1/2 inch a cinnamon
- 1 1/2 teaspoons cumin seeds
- 1 1/2 teaspoons coriander seeds
- 1 black cardamom
- 4-5 cloves
- 2 green chillies
- 4 tablespoons ghee
- 2 medium onions, sliced
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- 1/2 tablespoon dry mango powder (amchur)
- 1/2 teaspoon garam masala powder
- Black salt (kala namak) to taste
- 1/4 teaspoon red chilli powder
Method
- Soak the chickpeas and the Bengal gram separately for four to six hours. Drain and mix.
- 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).
- Lightly roast and powder the cinnamon, cumin seeds, coriander seeds, black cardamom and cloves.
- Grind the fresh coriander and green chillies to a smooth paste.
- Heat three tablespoons of ghee in a non stick kadai; add the onion and sauté for three or four minutes till golden brown.
- Add the ginger paste and garlic paste and continue to sauté for another minute.
- 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.
- Add the chickpeas and Bengal gram, and mix. Add half a cup of water if the mixture is too dry.
- Adjust the salt and bring the mixture to a boil. Lower the heat and simmer for four or five minutes.
- 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.
- 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 |
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