Dhania Chole Masala – Chickpeas in Fresh Coriander Gravy
Dhania Chole Masala is a traditional North Indian recipe featuring chickpeas cooked in a rich and aromatic fresh coriander and mint gravy. The delicate blend of fresh coriander leaves, mint, ginger, and green chilies creates a flavorful base, while the addition of whole spices like cinnamon, bay leaves, and cardamom adds layers of fragrance. The dish is further enhanced by the right balance of garam masala, coriander powder, and black salt, making it an absolute delight for those who appreciate bold, aromatic flavors. It pairs perfectly with puris, rice, or even roti for a fulfilling main course meal. This recipe is ideal for vegetarians seeking a high-protein, delicious meal.
Cuisine: North Indian
Course: Main Course
Diet: High-Protein Vegetarian
Ingredients
For Dhania Masala (Coriander Gravy)
| Ingredient | Quantity |
|---|---|
| Fresh Coriander (Dhania) Leaves | 1/2 cup, chopped |
| Green Chillies | 4, chopped |
| Ginger | 1-inch piece, chopped |
| Salt | To taste |
| Lemon | 1, juice extracted |
For Chole (Chickpeas)
| Ingredient | Quantity |
|---|---|
| Kabuli Chana (White Chickpeas) | 2 cups, soaked overnight |
| Ghee | 1 tablespoon |
| Onion | 1, finely chopped |
| Ginger | 1-inch piece, finely chopped |
| Garlic | 3 cloves, finely chopped |
| Cinnamon Stick (Dalchini) | 1 piece |
| Bay Leaf (Tej Patta) | 1 leaf |
| Brown Cardamom (Badi Elaichi) | 1 pod |
| Black Salt (Kala Namak) | 1 teaspoon |
| Garam Masala Powder | 1/4 teaspoon |
| Coriander Powder (Dhania) | 1 teaspoon |
| Black Salt (Kala Namak) | 1/2 teaspoon |
| Salt | To taste |
Preparation Time: 8 hours
Cooking Time: 1 hour
Total Time: 9 hours
Instructions
-
Soak the Chickpeas:
Start by washing and soaking the kabuli chana (white chickpeas) overnight in ample water. This softens the chickpeas and ensures they cook faster. -
-
Pressure Cook the Chickpeas:
Drain the water in which the chickpeas were soaked. Transfer the soaked chickpeas into a pressure cooker and add 3 cups of fresh water along with a pinch of salt. Close the lid and cook on high for 6 whistles. Afterward, reduce the heat to low and cook for an additional 20 minutes. Turn off the heat and let the pressure release naturally. Once the pressure is released, check the chickpeas by pressing them between your fingers; they should be soft and easily mashable. -
Prepare the Dhania Masala (Coriander Gravy):
In a mixer grinder, combine the chopped coriander leaves, ginger, green chilies, and a little salt. Add lemon juice and 1/4 cup of water, and blend everything together until you get a smooth, chutney-like consistency. Set the mixture aside. -
Cook the Spices:
Heat 1 tablespoon of ghee in a pan over medium heat. Add the finely chopped onion, ginger, and garlic to the pan. Sauté the ingredients until the onion softens and becomes golden brown. Add the bay leaf, cinnamon stick, and brown cardamom, and sauté for an additional few seconds until their fragrance is released. -
Add the Ground Spices:
Once the whole spices have infused the oil, add the garam masala powder, coriander powder, and black salt to the pan. Stir well to combine the spices with the onion and ginger mixture. -
Combine the Chole with Dhania Masala:
Now, add the prepared Dhania Masala (coriander paste) into the pan and stir it in well. Follow this by adding the cooked chickpeas to the pan. Mix everything thoroughly to ensure the chickpeas are well-coated with the fragrant masala. Add a little water if you need to adjust the consistency to your liking. Cover the pan and let the dish simmer on low heat for 10 minutes, allowing the flavors to meld together. -
Adjust the Seasonings:
After 10 minutes, check the dish for seasoning. You can adjust the salt and add more chili if you prefer more heat. Stir the mixture once more before turning off the heat. -
Serve:
Transfer the Dhania Chole Masala into a serving dish and serve it hot. This flavorful chickpea curry pairs beautifully with freshly made puris, roti, or rice. It also complements a side of Lacha Pyaz (spicy onion salad) and a chilled glass of Chaas (buttermilk) for a traditional North Indian meal.
Serving Suggestions
- With Puri: This dish is often served with puris, a type of deep-fried bread, which soaks up the delicious gravy, making every bite even more flavorful.
- With Lacha Pyaz: A spicy onion salad with chilies, lemon, and herbs can provide a refreshing contrast to the rich chickpeas.
- With Chaas: A cooling and tangy buttermilk drink balances the spices in the dish and helps with digestion.
Nutritional Information (Per Serving, Approximate)
| Nutrient | Amount |
|---|---|
| Calories | 270 kcal |
| Protein | 12 g |
| Carbohydrates | 39 g |
| Fat | 9 g |
| Fiber | 8 g |
| Sodium | 530 mg |
| Cholesterol | 0 mg |
This recipe serves 4 people, making it perfect for a family meal or a small gathering. The chickpeas provide a hearty dose of protein, while the fresh coriander and mint infuse the dish with a refreshing, aromatic flavor. The use of whole spices adds depth to the curry, making it both satisfying and memorable. Whether you’re enjoying it with a simple roti or a festive puri, Dhania Chole Masala is a dish that brings comfort and warmth to the table.
