Dhania Chole Masala Recipe - Chickpeas In Fresh Coriander Gravy
A high protein North Indian Recipes recipe with coriander (dhania) leaves - chopped, green chilli, inch ginger. Ready in 9h, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
22 steps- 1
To begin making Dhania Chole Masala, wash and soak the chana or chickpeas overnight
kabuli chana (white chickpeas) - soaked overnight(2 cups)garam masala powder(1/4 teaspoon) - 2
Drain the water in which the chickpeas/chole is soaked in
kabuli chana (white chickpeas) - soaked overnight(2 cups) - 3
Pressure cook the drained chana along with 3 cups of water and salt for 6 whistles
salt - to tastekabuli chana (white chickpeas) - soaked overnight(2 cups)black salt (kala namak)(1 teaspoon)black salt (kala namak)(1/2 teaspoon)salt - to tastesalt - to taste - 4
After 6 whistles reduce the heat to low and continue to cook for 20 minutes
- 5
Turn off the flame and allow the pressure to release naturally
- 6
The chana has be cooked well once you open the pressure cooker
kabuli chana (white chickpeas) - soaked overnight(2 cups) - 7
Once done, when you press between your fingers to should mash easily
- 8
The next step is to make the Dhania Masala
garam masala powder(1/4 teaspoon) - 9
Into a mixer grinder, add the coriander, ginger and green chillies, along with a little salt and lemon juice
coriander (dhania) leaves - chopped(1/2 cup)green chilli(4)inch ginger(1)salt - to tastelemon - juice extracted(1)inch ginger - finely chopped(1)black salt (kala namak)(1 teaspoon)coriander powder (dhania)(1 teaspoon)black salt (kala namak)(1/2 teaspoon)salt - to tastesalt - to taste - 10
Add 1/4 cup water and blend to make a smooth mixture like a chutney
- 11
Keep the Dhania Masala aside
garam masala powder(1/4 teaspoon) - 12
Heat ghee in a pan over medium heat; add the onion, ginger and garlic and saute until the onion softens
inch ginger(1)ghee(1 tablespoon)onion - finely chopped(1)inch ginger - finely chopped(1)cloves garlic - finely chopped(3) - 13
Add the bay leaves, cinnamon stick, badi elaichi and saute for a few more seconds until you can smell the aromas
coriander (dhania) leaves - chopped(1/2 cup)cinnamon stick (dalchini)(1) - 14
After a few seconds, add the garam masala, coriander powder, kala namak and the dhania masala
coriander (dhania) leaves - chopped(1/2 cup)garam masala powder(1/4 teaspoon)coriander powder (dhania)(1 teaspoon) - 15
Give it a stir
- 16
Add the cooked chana, give it a stir
kabuli chana (white chickpeas) - soaked overnight(2 cups) - 17
Add water if required to adjust the consistency of the chana masala
kabuli chana (white chickpeas) - soaked overnight(2 cups)garam masala powder(1/4 teaspoon) - 18
Cover the pan and simmer the Dhania Chole Masala for a good 10 minutes
garam masala powder(1/4 teaspoon) - 19
After 10 minutes, you will notice that the chole is well coated with the dhania masala
garam masala powder(1/4 teaspoon) - 20
At this stage, check the taste and adjust the salt and chilli accordingly
green chilli(4)salt - to tasteblack salt (kala namak)(1 teaspoon)black salt (kala namak)(1/2 teaspoon)salt - to tastesalt - to taste - 21
Once done, turn off the heat and transfer the Dhania Chole Masala to a serving bowl and serve hot
garam masala powder(1/4 teaspoon) - 22
Serve the Dhania Chole Masala, along with Puri, Paneer in White Gravy, Lacha Pyaz and Chaas for a delicious weekend lunch
garam masala powder(1/4 teaspoon)
Rate this recipe
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Dhania Chole Masala Recipe - Chickpeas In Fresh Coriander Gravy
A high protein North Indian Recipes recipe with coriander (dhania) leaves - chopped, green chilli, inch ginger. Ready in 9h, serves 4.
Curated byKavya Sharma🇮🇳
Estimated Nutrition Highlights
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
Ingredients Checklist
Directions
22 steps- 1
To begin making Dhania Chole Masala, wash and soak the chana or chickpeas overnight
kabuli chana (white chickpeas) - soaked overnight(2 cups)garam masala powder(1/4 teaspoon) - 2
Drain the water in which the chickpeas/chole is soaked in
kabuli chana (white chickpeas) - soaked overnight(2 cups) - 3
Pressure cook the drained chana along with 3 cups of water and salt for 6 whistles
salt - to tastekabuli chana (white chickpeas) - soaked overnight(2 cups)black salt (kala namak)(1 teaspoon)black salt (kala namak)(1/2 teaspoon)salt - to tastesalt - to taste - 4
After 6 whistles reduce the heat to low and continue to cook for 20 minutes
- 5
Turn off the flame and allow the pressure to release naturally
- 6
The chana has be cooked well once you open the pressure cooker
kabuli chana (white chickpeas) - soaked overnight(2 cups) - 7
Once done, when you press between your fingers to should mash easily
- 8
The next step is to make the Dhania Masala
garam masala powder(1/4 teaspoon) - 9
Into a mixer grinder, add the coriander, ginger and green chillies, along with a little salt and lemon juice
coriander (dhania) leaves - chopped(1/2 cup)green chilli(4)inch ginger(1)salt - to tastelemon - juice extracted(1)inch ginger - finely chopped(1)black salt (kala namak)(1 teaspoon)coriander powder (dhania)(1 teaspoon)black salt (kala namak)(1/2 teaspoon)salt - to tastesalt - to taste - 10
Add 1/4 cup water and blend to make a smooth mixture like a chutney
- 11
Keep the Dhania Masala aside
garam masala powder(1/4 teaspoon) - 12
Heat ghee in a pan over medium heat; add the onion, ginger and garlic and saute until the onion softens
inch ginger(1)ghee(1 tablespoon)onion - finely chopped(1)inch ginger - finely chopped(1)cloves garlic - finely chopped(3) - 13
Add the bay leaves, cinnamon stick, badi elaichi and saute for a few more seconds until you can smell the aromas
coriander (dhania) leaves - chopped(1/2 cup)cinnamon stick (dalchini)(1) - 14
After a few seconds, add the garam masala, coriander powder, kala namak and the dhania masala
coriander (dhania) leaves - chopped(1/2 cup)garam masala powder(1/4 teaspoon)coriander powder (dhania)(1 teaspoon) - 15
Give it a stir
- 16
Add the cooked chana, give it a stir
kabuli chana (white chickpeas) - soaked overnight(2 cups) - 17
Add water if required to adjust the consistency of the chana masala
kabuli chana (white chickpeas) - soaked overnight(2 cups)garam masala powder(1/4 teaspoon) - 18
Cover the pan and simmer the Dhania Chole Masala for a good 10 minutes
garam masala powder(1/4 teaspoon) - 19
After 10 minutes, you will notice that the chole is well coated with the dhania masala
garam masala powder(1/4 teaspoon) - 20
At this stage, check the taste and adjust the salt and chilli accordingly
green chilli(4)salt - to tasteblack salt (kala namak)(1 teaspoon)black salt (kala namak)(1/2 teaspoon)salt - to tastesalt - to taste - 21
Once done, turn off the heat and transfer the Dhania Chole Masala to a serving bowl and serve hot
garam masala powder(1/4 teaspoon) - 22
Serve the Dhania Chole Masala, along with Puri, Paneer in White Gravy, Lacha Pyaz and Chaas for a delicious weekend lunch
garam masala powder(1/4 teaspoon)
Rate this recipe
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