RCI-VG.004.1098.001
Rajma Sundal
Rajma Sundal
Prep25 min
Cook20 min
Total45 min
Servings4
Difficultyadvanced
Ingredients
- Chick Peas - 1 cup1 unit
- Tea bag - 11 unit
- vegetable oil - 1/3 cup1 unit
- onions - 1 medium1 unit
- Chopped Onion - 1/2 cup1 unit
- 1 unit
- Green chillies - 3 large1 unit
- garlic paste - 1 teaspoon1 unit
- coriander leaves - 1 fistful1 unit
- 1 unit
- pomegranate seeds - 1 teaspoon1 unit
- 1 unit
- (whole) - 41 Cloves
- cinnamon sticks (flat) - 1 inch1 unit
- 1 unit
- coriander seeds - 1 teaspoon1 unit
- cumin seeds (cumin1 unitjeera) - 1/2 teaspoon
- black pepper corns - 51 unit
- Shajeera (caraway seeds) - 1/4 teaspoon1 unit
- nutmeg a pinch1 unit
Method
1
Soak 1 cup chick peas in water for 6-8 hours or overnight, then drain well. Boil the soaked chick peas with 1 tea bag in water until the peas are tender but retain their shape, approximately 25-30 minutes.
2
While the chick peas cook, prepare the tempering spices. Toast the cinnamon stick (1 inch), 4 cloves, 2 cardamom pods, 1 teaspoon coriander seeds, 1/2 teaspoon cumin seeds, 5 black pepper corns, and 1/4 teaspoon caraway seeds in a small pan over medium heat for 1-2 minutes until fragrant.
2 minutes
3
Finely mince the 1 inch ginger piece and 3 green chillies. Chop the medium onion finely and set aside separately from the 1/2 cup chopped onion.
4
Heat 1/3 cup vegetable oil in a large pan over medium heat. Add the toasted spice mixture and let it crackle for 30 seconds.
5
Add the finely chopped medium onion and sauté until golden brown, approximately 4-5 minutes. Stir occasionally to prevent burning.
5 minutes
6
Reduce heat to medium-low. Add the minced ginger and green chillies to the pan, followed by 1 teaspoon garlic paste, stirring constantly for 1-2 minutes until the raw aroma disappears.
7
Add the 1/2 cup chopped onion to the pan and cook for 2-3 minutes, stirring gently, until softened.
3 minutes
8
Drain the cooked chick peas and add them to the pan. Fold gently to coat evenly with the spiced oil mixture.
9
Sprinkle 1 teaspoon sugar and salt to taste over the chick peas. Add a pinch of nutmeg and mix gently but thoroughly, ensuring all flavors are distributed evenly.
10
Cook over medium-low heat for 3-4 minutes, stirring occasionally and being careful not to break the chick peas.
4 minutes
11
Transfer the rajma sundal to a serving bowl. Garnish generously with 1 fistful of chopped coriander leaves and 1 teaspoon pomegranate seeds for color and freshness.
12
Serve warm as a side dish with rice, bread, or as part of a South Indian meal.