Ragda Recipe
User Reviews
4.9
33 reviews
Excellent
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Prep Time
10 mins
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Cook Time
10 mins
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Soaking Time
8 hrs
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Total Time
8 hrs 40 mins
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Servings
4
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Calories
217 kcal
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Course
Main Course
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Cuisine
Indian
Ragda Recipe
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Ragda is a white peas curry used in a variety of Indian street foods. It is a popular topping used in many chaat recipes like ragda pattice, pani puri, and more. It is vegan & gluten-free!
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Ingredients
- 1 cup Dried white peas (Matar/Vatana) whole, rinsed and soaked overnight
- 1 tablespoon ghee or oil use oil for vegan
- 1 green chili pepper chopped (optional)
- 1/2 tablespoon ginger julienned or grated
- 1 pinch asafoetida (hing) skip for gluten-free
- 2 cup water
- 1-2 teaspoon lime juice or tamarind paste
- cilantro to garnish
Spices
- 1/4 teaspoon Ground Turmeric (Haldi powder)
- 1 teaspoon Coriander powder (dhaniya powder)
- 1/2 teaspoon Red Chili powder (Mirchi powder) I used Kashmiri red chili powder
- 1 teaspoon Ground Cumin (Jeera powder)
- 1 teaspoon salt
Instructions
- Rinse the white peas in water and then soak them overnight in 3 cups of water. Drain the soaking water when ready to cook.
Instant Pot Method
- Start the instant pot in SAUTE mode and heat oil in it. Add green chili, ginger, asafoetida, and sauté for 30 seconds.
- Add the white peas, spices and water. Stir well.
- Press CANCEL and close the instant pot lid with vent in sealing position.
- Press MANUAL or Pressure Cook mode for 20 minutes. When the instant pot beeps, let the pressure release naturally. Open the lid.
- The ragda might seem a little liquidy. Press SAUTE and let the ragda simmer for about 6-8 minutes. This will thicken the curry. You can also mash a few peas to thicken the consistency.
- Add lime juice and cilantro. Stir and ragda is ready to be served.
Stovetop Pressure Cooker Method
- Heat oil in the pressure cooker on medium-high flame. Add cumin seeds, green chili, ginger, asafoetida, and sauté for 30 seconds.
- Add the white peas, spices and water. Stir well.
- Pressure cook for 2 whistles on high flame. Then change to a medium flame and let it pressure cook for 12-15 minutes.
- Let the pressure release naturally. Check if the peas are not soft, then pressure cook for 5-10 minutes more. Add more water if needed, about half cup. Open the lid.
- If there is more liquid after pressure cooking is done, saute on medium flame (without the lid). This will thicken the curry. You can also mash a few peas to thicken the consistency.
- Add lime juice and cilantro. Stir and ragda is ready to be served.
Equipments used:
Notes
- Double recipe: This recipe can be doubled with no change in cooking time.
- Green Chili Pepper: I typically use Thai, Birdeye or Serrano Chili Pepper in my recipes. Don't forget to adjust to your taste.
- Dried Peas: You can use white or green dried peas in this recipe. They can take a long time to cook. So do check multiple peas to see that they are cooked properly. You want the peas to be soft and a little mushy when they are cooked.
- Tamarind: You can also add some tamarind pulp after the ragda is cooked to get a tangy flavor to the curry.
- Consistency: You can add water to make this curry to the right consistency. Remember that ragda curry thickens a bit as it cools down. So add liquid or thicken the curry accordingly.
- How to store: Ragda can be stored in an air tight container in the refrigerator for up to 4 days. You can also freeze it in freezer safe containers for up to 3 months. Thaw it in the refrigerator or the counter before using.
Nutrition Information
Show Details
Calories
217kcal
(11%)
Carbohydrates
34g
(11%)
Protein
11g
(22%)
Fat
5g
(8%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Cholesterol
10mg
(3%)
Sodium
639mg
(27%)
Potassium
738mg
(21%)
Fiber
8g
(32%)
Sugar
1g
(2%)
Vitamin A
98IU
(2%)
Vitamin C
2mg
(2%)
Calcium
79mg
(8%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 217 kcal
% Daily Value*
| Calories | 217kcal | 11% |
| Carbohydrates | 34g | 11% |
| Protein | 11g | 22% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 10mg | 3% |
| Sodium | 639mg | 27% |
| Potassium | 738mg | 16% |
| Fiber | 8g | 32% |
| Sugar | 1g | 2% |
| Vitamin A | 98IU | 2% |
| Vitamin C | 2mg | 2% |
| Calcium | 79mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
33 reviews
Excellent
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