Soak chickpeas overnight n boil in a presssure cooker strain the chickpeas n put the water aside it will use for gravy now heat the pan put the oil saute cumin add onion ginger garlic paste again saute for 4 min then add tomato puree n all the spices fry it until it leaves the oil add chickpeas in masala n saute for 2 min then add tamarind pulp n boiled water n give a boil switch off the gas n garnish with coriander leaves...chhole masala ready
