• Hara Dhania Chana Masala
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INGREDIENTS


Hara Dhania Chana Masala

Servings - 6

INGREDIENTS
Cloves - 4 pods
Black cardamom - 1 pod
Cumin - 1 teaspoon
Coriander seeds - 1 teaspoon
Black peppercorns - 1/4 teaspoon
Chickpeas - 250 grams
Water - 1500 milliliters, divided
Salt - 1 teaspoon
Coriander - 50 grams
Green chili - 1 tablespoon
Lemon juice - 1 tablespoon
Water - 70 milliliters
Ghee - 1 tablespoon
Ginger garlic paste - 1 1/2 teaspoons
Onions - 120 grams
Salt - 1/2 teaspoon
Red chili - 1 teaspoon
Black salt - 1/4 teaspoon
Dry mango powder - 1 teaspoon
Water - 150 milliliters
Ginger julienne - 1 tablespoon

PREPARATION


1. Take a pan, add 4 pods cloves, 1 pod black cardamom, 1 teaspoon cumin, 1 teaspoon coriander seeds, 1/4 teaspoon black peppercorns and dry roast for 2 - 3 minutes on medium heat or until it turns golden brown in color.
2. Remove it from heat and transfer this into a blender and blend it into a powder. Keep aside.
3. In a bowl, add 250 grams chickpeas, 700 milliliters water and soak for overnight.
4. Take a pressure cooker, add soaked chickpeas, 800 milliliters water, 1 teaspoon salt and mix it well.
5. Cover it with lid and cook until you hear 5 whistles.
6. Open the lid and remove it from heat.
7. In a blender, add 50 grams coriander, 1 tablespoon green chili, 1 tablespoon lemon juice, 70 milliliters water and blend it into a puree. Keep aside.
8. Heat 1 tablespoon ghee in a heavy skillet, add 1 1/2 teaspoons ginger garlic paste and stir for 1 - 2 minutes.
9. Then, add 120 grams onions and fry till translucent or until it turns golden brown in color.
10. Add the blended masala and mix it well.
11. Now, add the blended puree and mix it well.
12. Cook for 5 - 7 minutes on medium heat.
13. Add 1/2 teaspoon salt, 1 teaspoon red chili, 1/4 teaspoon black salt, 1 teaspoon dry mango powder and mix it well.
14. Now, add the boiled chickpeas and mix it well.
15. Cook for 5 - 7 minutes on medium heat.
16. Add 150 milliliters water and mix it well.
17. Cover it with lid and cook for about 10 - 12 minutes on medium heat.
18. Open the lid and give it a nice stir.
19. Add 1 tablespoon ginger julienne and mix it well.
20. Cook for another 3 - 5 minutes on medium heat.
21. Remove it from heat.
22. Garnish with ginger julienne.
23. Serve.