2tablespoonsCilantro or coriander leaveschopped finely
For Tempering (Tadka):
Soaking, Boiling Chickpeas:
Wash the dried chickpeas under running cold water until water runs clear. Or rinse them 2-3 times until the water is not cloudy anymore.
Then soak in enough water (2 inches above) for at least 8 hours or overnight. Did you forget to soak ahead of time? No worries check out my quick soaking method in the notes below.
Now discard the soaking water, take soaked chana and freshwater in the pressure cooker. Add whole spices (cloves, cinnamon, black cardamom) and teabag.
Cover the cooker with the lid, put the weight on and cook for 1 whistle on HIGH + 20 minutes On LOW. Let the pressure go down naturally, then open the lid. Discard the teabag and spices.Cook in instant pot: takes about 10-15 minutes (see the details here - Instant pot chickpeas)
Making Jain Chole:
Heat the oil in a pan on medium heat. Once hot add 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. If it splutters a lot then you can partially cover and cook until all the moisture evaporates and oil starts to ooze out from the sides. Do stir in between to make sure that it is not sticking to the pan.
Now add red chili powder, coriander powder and anardana powder. Mix well and cook for a minute.
Add boiled chana along with its boiling water. If it has too much water then save some for later if needed.
Mix and let it simmer for 7-8 minutes or until you get the desired thickness of the gravy.
Making Tempering (Tadka):
Now heat the oil in a small pan for tempering. Once hot add tomatoes and cook until it is semi-soft.
Add that to the ready Jain chole masala. Immediately cover the pan to trap all the flavors. Keep it covered for 5 minutes.
Now garnish with chopped cilantro and serve.
Quick Soaking Method for chickpeas: take washed chana and plenty of water in a saucepan. Turn the heat on HIGH and let it come to a boil and then continue boiling for 5 minutes. Then turn off the stove. Cover the pan with the lid and let it rest for 1 hour. When you take a look at chana after 1 hour, they will be the same as overnight soaked.If you are using canned chickpeas, then no need to pressure cook them. But you need to rinse canned chickpeas. Also the whole spices we added in the pressure cooker, add those in oil after sizzling the cumin seeds.