Imli wale chole (chickpeas) Recipe

Cooking Directions

• STEP 1.Soak the chickpeas overnight and boil them until tender.
• STEP 2.In a pan, heat oil and add cumin seeds, ginger-garlic paste, and chopped onions. Saute until golden brown.
• STEP 3.Add tomato puree, tamarind pulp, and spices like red chili powder, turmeric, coriander powder, and garam masala. Cook until the oil separates.
• STEP 4.Add the boiled chickpeas and mix well. Simmer for 10-15 minutes to allow the flavors to blend.
• STEP 5.Garnish with fresh coriander leaves and serve hot with rice, roti, or naan.

Cooking Tips

• Soaking the chickpeas overnight helps in reducing the cooking time.
• Adjust the amount of tamarind pulp according to your taste preference for tanginess.
• You can add a pinch of asafoetida (hing) for additional flavor.
• For a creamier texture, you can add a tablespoon of yogurt while cooking the chickpeas.

Storage and Serving

• Imli wale chole can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the dish in a pan or microwave before serving.
• Serve the dish hot with rice, roti, or naan for a complete meal.
• Garnish with fresh coriander leaves and a squeeze of lemon juice for added freshness.