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!
- 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)
Preparation - Soaking the dried white peas
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.
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.
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.
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