Ragda Recipe (For Chaat)
Ragda is a popular street style curry preparation made from dry white peas which is used as a topping for most of the chaat recipes. It's easy, delicious and vegan!
Servings: 4
Calories: 49kcal
Ingredients
- 1 cup Dry White Peas
- Salt To Taste
- 1 teaspoon Green Chilies finely chopped
- ½ teaspoon Turmeric Powder
- 1 pinch Hing (Asafoetida)
- 3½ cups Water (3 cups for Instant Pot)
- 1 teaspoon Vegetable Oil
- 1 tablespoon Tamarind Pulp (Tamarind Water)
Instructions
Preparation - Soaking the dried white peas
- Clean, wash and soak dried white peas in a bowl in enough water over night (or 8 hours).
Making Ragda On Stove Top In Pressure Cooker
- To begin with, add soaked and strained white peas in pressure cooker.
- Add salt, chopped green chillies, turmeric powder, a pinch of hing, 3.5-4 cups water and 1 teaspoon oil.
- Pressure cook the peas on medium flame for 12- 15 minutes.
- Allow the pressure to release naturally.
- As peas take a little longer time to cook, sometimes few peas remain half cooked. So, cook them for another 4-5 minutes until tender.
- Check for the consistency you need, it should not be too thick or too thin.
- Now, add tamarind pulp and mix.
Making Ragda In Instant Pot
- Place the steel insert in an IP and switch it on.
- Then, add soaked and strained white peas in the insert along with salt, green chillies, turmeric and a pinch of hing (asafoetida).
- Add, 3 cups of water and a teaspoon of vegetable oil. Mix well and close the IP lid.
- Place the vent in sealing position and press manual / pressure cook button.
- Pressure cook the peas for 10 minutes on high pressure.
- Let the pressure release naturally (NPR).
- Open the IP lid, add tamarind pulp and mix.
Serving Suggestion
- Top the cooked ragda with some spicy and sweet chutneys, roasted cumin powder, black salt, chaat masala, chopped onions, tomatoes and green chillies, lemon juice and enjoy.
- Or, compliment it with various snacks like samosas, kachori, papdi, pakodis, pani puris, patties, dahi puri, bhel, etc and enjoy it as a street food chaats at home.
Notes
3.5 cups of water for 1 cup of dried peas gives me perfect consistency for Ragda Chaat.
Add ½ to 1 cup of water extra if you are planning to use it for other chaats like pani puri, patties, dahi puri, samosa and so on.
You can add a pinch of soda as this helps in cooking the peas evenly giving it nice and soft texture.
If ragada too thick, add little water and simmer for 2-3 minutes to reach the desired consistency.
And, if it's thin or watery, cook on medium heat to evaporate the extra liquid.
Keep in mind that ragda thickens a bit after it cools down completely. So adjust the consistency accordingly.
You can use this ragada curry as a topping for any favourite chaat or snack of your choice.
Nutrition
Calories: 49kcal | Carbohydrates: 8g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 22mg | Potassium: 114mg | Fiber: 2g | Sugar: 4g | Vitamin A: 277IU | Vitamin C: 15mg | Calcium: 18mg | Iron: 1mg