Name: Imli wale chole (chickpeas) recipe by Neeru Goyal at BetterButter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Ingredients: Half kg white chickpeas; 2 onions; 4 tomatoes; 1 inch ginger; 4-5 garlic cloves; 2 green chillies; Salt 1 teaspoon; Black salt 1/2 teaspoon; Red pepper powder 1/2 teaspoon; A pinch of asafoetida powder; Cumin seeds 1/2 teaspoon; Ajwain 1/4 teaspoon; Coriander powder 1/2 teaspoon; Garam masala powder 1 teaspoon; Tamarind paste 2 teaspoon; Dry roasted and powdered Harad 2; Kastoori methi 1/2 teaspoon; Ghee 2 tablespoon

ABOUT Imli wale chole (chickpeas) RECIPE

Tamarind pulp gives a nice tangy flavour and taste to chickpeas. Another secret ingredient is harad which make it easy to digest and gives the chole its black colour

Ingredients Serving: 6

Half kg white chickpeas
2 onions
4 tomatoes
1 inch ginger
4-5 garlic cloves
2 green chillies
Salt 1 teaspoon
Black salt 1/2 teaspoon
Red pepper powder 1/2 teaspoon
A pinch of asafoetida powder
Cumin seeds 1/2 teaspoon
Ajwain 1/4 teaspoon
Coriander powder 1/2 teaspoon
Garam masala powder 1 teaspoon
Tamarind paste 2 teaspoon
Dry roasted and powdered Harad 2
Kastoori methi 1/2 teaspoon
Ghee 2 tablespoon

Instructions

Boil chickpeas in pressure cooker for 20 minutes in water and add salt in it.
Meanwhile in another pan put ghee. Add asafoetida powder, cumin seeds, ajwain and ginger0garlic paste. Sauté.
Add finely chopped onions, tomatoes and green chillis.
Add all the dry spices and roast them well.
Add this onion-tomato masala paste into the boiled chickpeas.
Add tamarind paste to the chickpeas and cook for 5 minutes on a slow flame.
Serve hot with bhature, poori or pulav.

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