Jain Chole

Soaking & boiling the chickpeas: Wash the chickpeas well.

Then soak in enough water (2 inches above) for at least 8 hours or overnight.

Now discard this water.

Add fresh water with the soaked chana & transfer into a pressure cooker. Add whole spices (cloves, cinnamon, black cardamom) and teabag.

Close the lid, give 1 whistle on high flame & 20 minutes on low flame.

For the masala: Heat the oil in a pan on medium heat. Add the cumin seeds and let them sizzle.

Now add chopped green chilies and saute for 20-40 seconds.

Add tomato puree and salt. Mix and let it simmer.

Now add red chili powder, dhaniya powder, and anardana powder. Mix well and cook for a minute.

Add boiled chana along with its boiling water.

Mix and let it simmer for 7-8 minutes or until you get the desired thickness of the gravy.

For tempering (Tadka): Heat the oil in a small pan for tempering.

Add tomatoes and cook until it is semi-soft.

Add this to the above masala.

Immediately cover the pan to trap all the flavors. Keep covered for 5 minutes.

Now garnish with chopped coriander and serve.