Ragda Recipe (Simple & Easy)

Soaking dried white peas

1. Start the night before. Pick and rinse the dried white peas a few times in water.
2. Soak the peas overnight or for 8 to 9 hours in triple the amount of water.
3. Drain the water. Rinse the white peas in fresh clean water a couple of times and then drain the water.

Cooking Ragda in Instant Pot

1. Take the peas, turmeric powder, red chilli powder, salt and oil in the steel insert of the instant pot. Add 2 cups water.
2. Secure and seal with the instant pot lid. Move the valve and secure or keep it at the sealing position.
3. Press the pressure cooking/manual switch and set the time to 30 minutes selecting high pressure.
4. Pressure cook for 30 minutes. When you hear the beep sound after the pressure cooking is complete, then wait for 10 to 12 minutes before lifting the valve to release any pressure.
5. Check to see if the cooked peas are softened. If they are undercooked or have a bite in the center, pressure cook again for 10 minutes on high pressure.
6. When the peas have thoroughly cooked and softened, check the consistency. If its runny or watery, then the ragda needs to be cooked more to get the curry to the desired consistency.
7. Mash some of the peas with a potato masher. This helps to thicken the consistency.
8. Press the 'sauté' switch on the instant pot and set time to 10 to 12 minutes. Simmer the curry until it gets a medium to medium-thick consistency. Stir often.
9. Check the taste and add more salt or red chilli powder if required.
10. When the ragda has the desired consistency, then switch off the Instant pot. You can now serve it hot or warm.

Making Ragda in stove-top pressure cooker

1. In a 3 litre pressure cooker, add the soaked white peas with the turmeric powder, red chilli powder, asafoetida, oil and salt.
2. Add 2.5 cups water and mix well. Pressure cook for 15 to 20 minutes on medium heat.
3. When the pressure falls in the cooker on its own, then only open the lid and check to see if the peas are tender and softened.
4. These peas take a long time to cook. If they are not cooked completely, pressure cook again for 8 to 10 minutes. Add 1 cup water or as required if needed and pressure cook on medium heat the second time.
5. Once the peas have become soft and mushy, check for the consistency of the ragda.
6. If it is slightly watery, then evaporate the water by cooking the ragda in the pressure cooker without the lid. Stir often.
7. The ragda should not be very thick nor watery. Just slightly thick with a medium to medium-thick consistency.
8. Check the seasonings and adjust accordingly by adding more salt or red chilli powder.
9. Now this ragda can be used as the stuffing for pani puri or to make any chaat snack like ragda pattice or ragda puri.
10. For a simple snack, pour the hot ragda in a bowl. Top it with some finely chopped onions, few pinches of roasted cumin powder, chaat masala, black salt or regular salt. Drizzle some lemon or lime juice and garnish with coriander leaves or mint leaves.
11. You can also add a light sprinkle of some sev (fried gram flour vermicelli) or crushed papdi or crispy golgappa puri.