Dhaniya Chole Masala belongs to the famous family of chole recipes. We all know that chickpeas are popularly known as chole or white chole here in India. Moreover, these hard beans are versatile. You can cook them with almost all kinds of vegetables in different combinations. A few examples are given below.

  • Paneer Tikki Chole (पनीर टिक्की छोले)
  • Methi Chole (मेथी छोले)
  • Palak Chole (पालक छोले)
  • Aloo, Methi Tikki Chole (आलू मेथी टिक्की छोले)
  • Chole Chana Biryani (छोले चना बिरयानी)
  • Peshawari Chole (पेशावरी छोले)
  • Amritsari Chole (अमृतसरी छोले)
  • Memoni Chole (मेमणी छोले)
  • Chole Pulav (छोले पुलाव)
  • Pindi Chole (पिंडी छोले)
  • Kadai Chole (कड़ाई छोले)
  • Chole Paneer (छोले पनीर)

and many more.

The list will go on. In short, if you have chickpeas, you can still manage to make half of the dishes in the list above. Isn’t it versatile? Okay, now, let me introduce you to our recipe.

What is Dhaniya Chole Masala?

Dhaniya means fresh coriander leaves. Chickpeas covered in tempered masalas with a base of coriander paste is dhaniya chole masala. This recipe requires tempering twice.

Yes, two times we will temper our chickpeas & other ingredients. The first tempering is the regular one. The second tempering is to integrate a spicy red texture & flavour.

Now that we know brief details about the recipe, let’s go through the item list.

Dhaniya Chole Masala Ingredients

The list is a bit lengthy, and there are a few steps involved in the cooking process. Therefore, hang on. To make your job easy, I have compiled the list into sections. Take a look below.

Roast the Dry Spices (4 items)

Remember, roasting the spices long before you start cooking is not advisable. If you roast & store them, they might lose their aroma. Moreover, they will also catch moisture as soon as they cool down. Thus, don’t roast beforehand & store.

We will roast dry coriander seeds, cumin seeds, cloves, cinnamon & black cardamom. All these spices have a specific aroma & taste profile. Additionally, they are one of a kind flavouring agent too. So your dhaniya chole masala will be super aromatic.

Making the Paste for Dhaniya Chole Masala(2 items)

To give our recipe the natural green texture, we will use fresh coriander leaves & green chillies. As a result, we will get the required spiciness & natural green colour.

Boiling (4 items)

Chickpeas, aka chole, are hard. Therefore, it requires a reasonable amount of time to soften them. Hence, soak them overnight before boiling. On top of it, doing this will speed up your cooking process. For chole dhaniya masala, we require chickpeas, split chickpeas, salt & water.

Tempering (4 items)

To temper our boiled chole, we need ghee, onion, ginger-garlic paste & lemon juice. However, these aren’t the only items. The green paste and the roasted dry spice powder will also go into the tadka. Again, you will get the details on the recipe card.

I recommend using ghee and not cooking oil because it is best for finger-licking taste & soothing aroma. Onion, ginger & garlic are common add-ons. Add lemon juice later on. It’s best if you add in the tempering for a tangy taste. Rest everything is in place.

Along with the above tempering process, there’s one more. But this has to be done once the recipe is ready.

Hot Ghee & Dry Red Chilli Powder Tadka

It is a unique style of flavouring a recipe. Believe me; you can do this with almost any tadka recipe, especially the lentils. For this, we need ghee & dry red chilli powder. The chilli powder quantity is less. We need a mild teekhapan in our dhaniya chole masala.

You can replace chilli powder with madras curry powder or garam masala. When you pour hot ghee on the masala coated chole, the aroma will be next level. So go ahead & try it.

Okay, now we know what do we require, subsequently let’s start making it.

Before we begin our cooking, there are a couple of pre-preparations we need to do. I have listed them below. Take a look.

  • Grind coriander & green chillies to make a green paste.
  • Soak chickpeas & split chickpeas overnight in lukewarm water.
  • Boil chickpeas before initiating the cooking process.
  • Squeeze lemon juice in a separate glass container.

Restaurant Style Dhaniya Chole Masala

We always wonder what masala do the restaurants use to make mouth-watering dishes. Let me tell you the secret. They use the same masala that we already have in our kitchen. Then what do their food taste better? Because they do things a bit differently. Yup, the secret is in the process.

Let me pen down the steps easily. Here we go.

  • Roast all the dry spices in a pan on low flames. Take care they don’t burn.
  • Roast till they start smelling. Stop when it changes colour or release a specific aroma.
  • Grind them to fine powder & keep them aside. Now we will make our tadka.
  • Heat ghee & saute onion and ginger-garlic paste till onions change colour.
  • Now add the green coriander paste & dry roasted spice powder. Mix well.
  • Add lemon juice & then boiled chickpeas along with split chickpeas.
  • Cook till everything mixes properly.
  • Now take small tadka pan & heat ghee in it.
  • When the ghee is hot, add red chilli powder & immediately pour into the pan.
  • Keep the pan lid with you & cover it up ASAP. Then, turn off the flame & leave the pan aside.
  • Allow the ghee tadka to mingle up with the other ingredients.
  • Serve hot dhaniya chole masala with butter roti or paratha.

So, that was it with the dhaniya chole masala recipe today.