Ragda Recipe: Ragda is a curry or gravy preparation crafted from dried white peas, spices, and seasonings. It serves as a crucial component in various chaat snacks like Pani Puri, Ragda Puri, Ragda Patties, or Ragda Chaat, adding a burst of flavor and texture. However, it’s equally delightful to savor this white peas curry with dinner rolls (pav), bread, or garnished with crunchy onions, chutneys, chaat masala, lemon juice, or yogurt and sev.
About This Ragda Recipe:
Here, I present a ragda recipe passed down from my mother, which I’ve been preparing for years. This recipe emphasizes minimal seasoning to allow the natural flavors of the white peas to shine through. The simplicity of this white peas curry perfectly complements the flavors of accompanying chutneys when used in various chaat items. It’s advisable to keep the seasoning minimal to maintain the balance, especially when using the ragda curry for multiple chaat snacks.
Even this subtly spiced ragda gravy tastes exquisite when adorned with onions, tomatoes, chaat masala, and lemon juice.
While making pani puri, I personally prefer ragda over boiled sprouted moong and potatoes. The process of making ragda is straightforward but requires soaking the dried white peas, which takes some time.
In Mumbai, ragda replaces chole or Chana Masala in Aloo tikki, creating the beloved dish ragda patties. It’s a popular chaat item and one of our favorites. Ragda is also a key ingredient in pani puri, replacing boiled chickpeas, moong, and potatoes. Dried white peas are also utilized in making Masala Puri chaat, a renowned chaat snack from Bangalore city.
Ingredients: Ragda Recipe
- 1 cup dried white peas (safed matar or safed vatana) or dried green peas
- ¼ teaspoon ground turmeric
- ½ teaspoon red chili powder or cayenne pepper
- 1 tablespoon oil
- 1 pinch asafoetida (hing)
- 2 cups water for Instant Pot and 2.5 to 3.5 cups water for stovetop pressure cooker
- Salt, to taste
Instructions: Ragda Recipe
Soaking dried white peas:
- The night before, rinse the dried white peas thoroughly in water.
- Soak the peas overnight or for 8 to 9 hours in three times the amount of water.
- Drain the water and rinse the soaked peas in fresh water a couple of times. Drain again.
Cooking Ragda in Instant Pot:
- In the steel insert of the Instant Pot, combine the soaked peas, ground turmeric, red chili powder, salt, and oil. Add 2 cups water.
- Secure the Instant Pot lid, ensuring the valve is set to sealing position.
- Pressure cook on high for 30 minutes.
- Allow natural pressure release for 10 to 12 minutes before manually releasing any remaining pressure.
- Check if the peas are softened. If not, pressure cook for an additional 10 minutes.
- Mash some of the peas with a potato masher to thicken the consistency.
- Switch to the ‘sauté’ mode and simmer for 10 to 12 minutes until the ragda reaches a medium to medium-thick consistency, stirring occasionally.
- Adjust seasoning if needed. Serve hot or warm.
Making Ragda in stovetop pressure cooker:
- In a 3-liter pressure cooker, combine the soaked peas with ground turmeric, red chili powder, asafoetida, oil, and salt.
- Add 2.5 cups water and mix well. Pressure cook for 15 to 20 minutes on medium heat.
- Once pressure is released naturally, check if the peas are tender. If not, pressure cook for an additional 8 to 10 minutes.
- If the ragda is watery, simmer without the lid until it reaches the desired consistency.
- Adjust seasoning as needed.
Notes:
- Use fresh dried white peas for quicker cooking.
- Omit asafoetida for a gluten-free option.
- Ensure peas are fully cooked to avoid digestion issues.
- Soak peas adequately to reduce phytic acid content.
- Adjust spices to taste preference.
- Recipe can be doubled or tripled.
- Nutrition information is based on dried green peas.
FAQs about Ragda Recipe
What is Ragda?
Ragda is a curry or gravy made from dried white peas, spices, and seasonings. It is a versatile ingredient used in various chaat snacks and street foods, such as Pani Puri, Ragda Puri, Ragda Patties, and Ragda Chaat.
What makes this Ragda recipe special?
This Ragda recipe is passed down from generations, emphasizing minimal seasoning to highlight the natural flavors of the white peas. Its simplicity complements the flavors of accompanying chutneys in chaat items. The recipe ensures a balance of flavors, making it suitable for various chaat snacks.
Why soak the dried white peas overnight?
Soaking the dried white peas overnight or for 8 to 9 hours helps soften them, reducing cooking time and ensuring even texture. It also aids in reducing phytic acid content, enhancing digestibility.
Can I make Ragda without an Instant Pot or pressure cooker?
While an Instant Pot or stovetop pressure cooker expedites the cooking process, Ragda can also be made in a regular pot or saucepan. However, it may require longer cooking time and more frequent stirring to achieve desired consistency.
How can I customize Ragda for different dishes?
Ragda can be customized by adjusting spices and seasonings according to personal preference. For a spicier flavor, increase the amount of red chili powder or add additional spices like cumin or coriander powder. Similarly, Ragda can be thickened or thinned as needed to suit various chaat dishes.
Conclusion:
Ragda Recipe is a versatile and flavorful curry preparation that serves as a staple in numerous chaat snacks and street foods. This recipe highlights the simplicity of Ragda, allowing the natural flavors of the white peas to shine through. Whether used in Pani Puri, Ragda Puri, Ragda Patties, or other chaat items, this Ragda recipe promises to elevate your culinary experience with its delicious taste and versatility.
