Dhaniya Chole Masala

Ingredients 

• 3/4 cup chickpeas (kabuli chane), soaked overnight and pressure cooked
• 1/4 cup split Bengal gram (chana dal), soaked for 4 hours and pressure cooked
• 1/2 cup green coriander chutney
• 1 1/2 inch cinnamon stick 
• 1 1/2 teaspoons cumin seeds
• 1 1/2 teaspoons coriander seeds
• 1 black cardamom
• 4-5 cloves
• 5 tablespoons ghee
• 2 medium onions
• 1 teaspoon ginger paste
• 1 teaspoon garlic paste
• 1/2 tablespoon dried mango powder (amchur)
• 1/2 teaspoon garam masala powder
• 1 teaspoon black salt
• Salt to taste
• 1/4 teaspoon red chilli powder

Method

1. Heat a non-stick pan, add cinnamon, cumin seeds, coriander seeds, black cardamom and cloves and dry roast till fragrant. Cool down to room temperature and grind to a powder.
2. Heat 3 tbsps ghee in a deep non-stick pan. Slice the onions and add to the pan. Mix and saute till golden. Add the ginger paste and garlic paste and continue to sauté for another minute. Add ½ cup water and mix.
3. Add 1 teaspoon of the roasted spice powder and mix well. Add dried mango powder, garam masala powder, black salt and salt and mix well. Saute till ghee separates.
4. Add green chutney and mix well. Add chickpeas and split Bengal grams and mix well.
5. Add 1 cup of the water in which the chickpeas were cooked and mix well.
6. Heat the remaining ghee in another non-stick pan, add red chilli powder, mix and add to the chickpea mixture. Mix gently.
7. Transfer into a serving bowl and serve hot with roti or chapatti or parantha or phulka or bhatura or kulcha.