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Delicious Ragda or white peas curry served in white bowl, black cotton linen at the side.
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5 from 7 votes

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!
Prep Time8 hours
Cook Time20 minutes
0 minutes
Course: Appetizers, Snacks
Cuisine: Indian
Diet: Gluten Free, Low Fat, Vegan
Servings: 4
Calories: 49kcal
Author: Farrukh Aziz


  • 1 cup Dry White Peas
  • Salt To Taste
  • 1 teaspoon Green Chilies finely chopped
  • ½ teaspoon Turmeric Powder
  • 1 pinch Hing (Asafoetida)
  • cups Water (3 cups for Instant Pot)
  • 1 teaspoon Vegetable Oil
  • 1 tablespoon Tamarind Pulp (Tamarind Water)


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.


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