How to make Dhaniya Chole Masala - Cook Smart -
Chole made differently – green chutney gives it a different flavour
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Chickpeas (kabuli chane), Split Bengal grams (chana dal)
Cuisine : Punjabi
Course : Main Course Vegetarian
For more recipes related to Dhaniya Chole Masala - Cook Smart checkout Chole Bhature - SK Khazana, Palak Chole . You can also find more Main Course Vegetarian recipes like Gajar Methi ki Sabzi Amrud Ki Sabzi Bamiya French Bean Foogath
Dhaniya Chole Masala - Cook Smart Recipe Card
Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram. They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic. In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.
Prep Time : 8-10 hour
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Dhaniya Chole Masala - Cook Smart Recipe
Chickpeas (kabuli chane) soaked overnight and pressure cooked 3/4 cup
Split Bengal grams (chana dal) soaked for 4 hours and pressure cooked 1/4 cup
Green coriander chutney 1/2 cup
Cinnamon 1 1/2 inch Stick
Cumin seeds 1 1/2 teaspoons
Coriander seeds 1 1/2 teaspoons
Black cardamom 1
Cloves 4-5
Ghee 5 tablespoons
Medium onions 2
Ginger paste 1 teaspoon
Garlic paste 1 teaspoon
Dried mango powder (amchur) 1/2 tablespoon
Garam masala powder 1/2 teaspoon
Black salt 1 teaspoon
Salt to taste
Red chilli powder 1/4 teaspoon
Method
Step 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.
Step 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.
Step 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.
Step 4
Add green chutney and mix well. Add chickpeas and split Bengal grams and mix well.
Step 5
Add 1 cup of the water in which the chickpeas were cooked and mix well.
Step 6
Heat the remaining ghee in another non-stick pan, add red chilli powder, mix and add to the chickpea mixture. Mix gently.
Step 7
Transfer into a serving bowl and serve hot with roti or chapatti or parantha or phulka or bhatura or kulcha.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
