Jain Paryushan calls for food that's simple, sattvic, and free of onion, garlic, and root vegetables, which can make planning a full week of meals feel a little repetitive. Jaisalmeri chane might be a great option to consider if you get bored with the usual dishes. This black chickpea curry from Jaisalmer, Rajasthan, is tangy and has a gravy made with curd and besan, which is naturally onion- and garlic-free in its original form. This is an OG desert dish, not a Jain adaptation of a mainstream recipe, which is an easy addition to a Paryushan meal plan. Kala chana, or black chickpeas, is the main feature of this curry, and it's worth the little planning it requires. The dried chickpeas are soaked in hot water for about 6 hours or overnight, which softens them enough to cook well the next day. Once soaked, they're pressure-cooked with plenty of water until tender, and the cooking liquid is kept aside rather than discarded, as it forms the base of the gravy, carrying the chana's own flavour straight into the curry. For the gravy, the curd is whisked with besan (chickpea flour), turmeric, red chilli powder, a cumin-coriander powder blend, and garam masala to form a smooth, lump-free batter, which gives the finished curry its characteristic tang and slightly thick, kadhi-like body.