Jain Chole (Without Onion Garlic)

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1. 1Step 1: Wash the dried chickpeas under running cold water until the water runs clear, or rinse them 2-3 times until the water is no longer cloudy.
2. 2Step 2: Soak the chickpeas in enough water (about 2 inches above the chickpeas) for at least 8 hours or overnight.
3. 3Step 3: Discard the soaking water. Place the soaked chickpeas in a pressure cooker with fresh water. Add the whole spices (cloves, cinnamon, black cardamom) and the teabag.
4. 4Step 4: Cover the pressure cooker with the lid, put the weight on, and cook for 1 whistle on HIGH, then 20 minutes on LOW. Let the pressure release naturally, then open the lid. Discard the teabag and spices. (For Instant Pot, cook for about 10-15 minutes.)
5. 5Step 5: Heat the oil in a pan over medium heat. Once hot, add the cumin seeds and let them sizzle.
6. 6Step 6: Add the chopped green chilies and sauté for 20-40 seconds.
7. 7Step 7: Add the tomato puree and salt. Mix and let it simmer. If it splutters a lot, partially cover and cook until all the moisture evaporates and oil starts to ooze out from the sides. Stir occasionally to prevent sticking.
8. 8Step 8: Add the red chili powder, coriander powder, and anardana powder. Mix well and cook for a minute.
9. 9Step 9: Add the boiled chickpeas along with their boiling water. If there is too much water, save some for later if needed.
10. 10Step 10: Mix and let it simmer for 7-8 minutes or until the gravy reaches the desired thickness.
11. 11Step 11: Heat the oil in a small pan for tempering. Once hot, add the chopped tomatoes and cook until they are semi-soft.
12. 12Step 12: Add the tempering to the ready Jain chole masala. Immediately cover the pan to trap all the flavors. Keep it covered for 5 minutes.
13. 13Step 13: Garnish with chopped cilantro and serve.