CHOLE DHANIA MASALA

CHOLE DHANIA MASALA

A spicy chick pea curry cooked in a flavourful green masala

Preparation Time : 6 hours 30 minutes

Cooking Time : 25 minutes
Servings : 4


INGREDIENTS

Chickpeas (kabuli chana) 3/4 cup
Split Bengal gram (chana dal) 1/4 cup
Salt to taste
Cinnamon 1/2 inch stick
Cumin seeds 1 1/2 teaspoons
Coriander seeds 1 1/2 teaspoons
Black cardamom 1
Cloves 4-5
Fresh coriander leaves 1 small bunch
Green chillies 2
Ghee 4 tablespoons
Onion , sliced 1 medium
Garlic paste 1 teaspoon
Ginger paste 1 teaspoon
Dry mango powder (amchur) 1/2 tablespoon
Garam masala powder 1/2 teaspoon
Black salt (kala namak) to taste
Red chilli powder 1/4 teaspoon


METHOD
Soak kabuli chana and chana dal separately for four to six hours. Drain and mix. Add three cups of water and a little salt and pressure cook for five to six whistles. Lightly roast and powder cinnamon, cumin seeds, coriander seeds, black cardamom and cloves. Grind coriander leaves and green chillies to a smooth paste. Heat three tablespoons ghee in a kadai, add onion and sauté for three to four minutes or till golden. Add garlic paste and ginger paste and continue to sauté for another minute. Add the spice powder, dry mango powder, garam masala powder, black salt and coriander paste and sauté for two to three minutes or till ghee separates from the masala. Add kabuli chana and chana dal, and mix. Add half a cup of water if the mixture is too dry. Adjust salt and let the mixture come to a boil. Reduce heat and simmer for four to five minutes. Heat the remaining ghee in a small pan, take it off the heat and add red chilli powder and immediately pour over the chana. Cover immediately and let it stand for five minutes. Serve hot with puris.