Ingredients

• 1 cup - Kabuli channa
• 1/4 spoon - coriander seeds
• 2 - Tomatoes
• 5 to 6 - green chillies
• 1/2 spoon - jeera
• 1/2 bunch - coriander leaves
• 2 tsp - Jaggery
• 2 tsp - Curd (optional)
• 1 piece - ginger
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How to Make Jain Chole

• Pressure cook the channa for about 8 to 9 whistles and set aside.

• Now for the gravy, grind all the ingredients except chole and jaggery.
• Make it into fine paste and set aside.
• Put some oil on the wok and saute the ground gravy.
• Now add the chole and salt and mix well.
• Cook on low heat for about 10 minutes.
• Let the chole get mixed and immersed in the gravy.
• Finally before switching off stove, add jaggery.
• Pour the gravy into a serving dish.
• Garnish with fresh coriander leaves and tomatoes.
• Finally add a spoon of butter.
• Serve with rotis, naan or rice.