Answer

For Aekashana tap during Paryushan, it is generally best not to soak chole at 11 pm and use them the next morning, because soaking overnight creates concern about staleness, fermentation, and increased subtle life forms according to Jain food discipline.

If you are observing tap seriously, it is safer to eat food that is prepared fresh on the same day, within the rules followed by your family, temple, or Jain tradition.

Explanation

In Jain Dharma, especially during Paryushan, food discipline is observed with extra care. Soaked pulses like chole remain in water for many hours. Overnight soaking may be considered unsuitable by many Jain households because:

• It may become basi or stale.
• It may begin subtle fermentation.
• Water-soaked grains/pulses are believed to involve growth of more subtle living beings over time.
• During tap, one tries to keep food simple, fresh, and with minimum himsa.

Also, chole are heavy and can be difficult to digest, so many people avoid them during Aekashana and prefer simpler foods.

Spiritual Understanding

Aekashana is not only about eating once; it is about reducing attachment to taste and practicing restraint. During Paryushan, the intention is to make food:

• simple,
• fresh,
• limited,
• and spiritually mindful.

So choosing freshly prepared, light food supports the inner purpose of the tap.

Takeaway

It is better to avoid overnight-soaked chole for Aekashana in Paryushan. Please follow the guidance of your guru, temple, or family tradition, because specific food rules may vary between Jain communities.