Imli Chole | Tamarind Chana Masala

Imli Chole | Tamarind Chana Masala | A delicious, tangy chickpea curry that’s rich in flavor and simple enough for a weeknight.

Chole/Chana can be made in so many ways. This version calls for a handful of ingredients including imli/tamarind pulp. The tamarind pulp gives a tangy, tart flavor while adding a deep rich color to the dish. I learned to make this dish from my mother in law who is visiting us for a few weeks. Yesterday was my husbands birthday and since we are observing Chaitra Navratri we decided to make one of his favorite vegetarian meals, Chole Poori.

Chole (chickpeas) are prepared in a variety of ways in Indian cuisine. I’ve grown up having typical Punjabi Chole and while I love those with bature, this version is a wonderful weeknight variety and something that can be easily used in chaat, on aloo tikis or with poori, like we had.

Yesterday I wished my mother in law for my husbands birthday (because all moms should be wished on their children’s birthday) to which she gushingly replied, “Jis din woh pedha hua, woh meri zindagi ka saabse aacha din tha. Waise ki kushi uss din se pehle nahi hui na uss din ke baad.” Meaning: The day he was born was the happiest day for me, I’ve never experienced such joy, not before his birth and not after.” it was something that really stuck with me and made me realize a mother’s sentiments are synonymous, regardless of age or generation.

Imli Chole taste wonderful with baturas, naan or puri. We enjoyed them with hot pooris, cucumber raita and picked onions. Soaking the chickpeas overnight results in quicker cooking and results in a softer texture. I have included how to make this in an Instant Pot and in a traditional pressure cooker. If using canned chickpeas, wash, drain & boil them for 10 minutes before adding them to the masala.