Answer

Yes, from a Jain food-discipline perspective, you may soak chole at 11 PM and boil them the next day for lunch, provided they are not sprouted, fermented, or kept for too long after cooking.

Explanation

For chole:

• Soaking overnight is a normal preparation method.
• By the next morning or lunch time, they should be washed well and boiled properly.
• Do not allow them to sprout.
• Do not keep soaked chole for an excessive time, especially in warm weather.
• After boiling, use them the same day as far as possible.

If you follow stricter Jain household rules, especially regarding baasi food, then food cooked the previous day or kept overnight after cooking may be avoided. But in your case, you are only soaking at night and cooking fresh the next day.

Spiritual Understanding

In Jain Dharma, care is taken to avoid food in which unnecessary life-forms may develop due to fermentation, decay, sprouting, or long storage. So the key is to keep the chole clean, fresh, and not sprouted.

Takeaway

Soaking chole at 11 PM and boiling them the next day for lunch is generally acceptable, as long as they remain fresh, unsprouted, and are cooked and consumed the same day.