Ragda Recipe
Ragda is a spicy gravy made with white peas and spices as an accompaniment to the popular street food ragda patties.
Ingredients
- 1.5 cups dried white peas or vatana
- 1/4 teaspoon turmeric powder
- 1/4 teaspoon red chilli powder adjust to taste
- 1-2 green chillies adjust based on spice level of chillies available
- 1" piece of ginger
- 1/2 teaspoon cumin seeds or jeera
- 1/4 teaspoon asafoetida or hing
- 2 teaspoons ghee or oil
Instructions
- Soak the dry white peas or vatana for a minimum of 8 hours or overnight
- Drain, transfer to a pressure cooker pan or pot and add enough fresh water to cover it completely by 1/2 an inch. Add turmeric powder and chilli powder to this and mix well
- Pressure cook for 15 mins or 4-5 whistles. The peas need to get really soft and mushy
- Let pressure release naturally and take out the cooked peas. Use the back of a spoon or potato masher to mash it. Don't mash completely, let some texture remain in the peas. Set this aside
- Grind the green chillies and ginger together in a small mixie or pestle and mortar. You can also chop them up really fine
- Heat oil in a pan add cumin seeds and asafoetida
- When the cumin seeds sizzle and turn a shade darker, add the chilli-ginger mixture
- Add the cooked mashed pas and salt. Mix well.
- Adjust water to bring it to the right consistency. You want the ragda to flow easily from your spoon but not be water.
- Bring to boil, simmer for a minute, and then remove from heat
- Serve hot with chapati or ragda patties and chaat chutneys
Notes
- Quantities of all ingredients can be adjusted to your preference
- Using ghee gives the ragda a really lovely flavour so that would be first preference
- You can add coriander powder to give the gravy more depth. I am happier with this version because when added to the ragda patties, the flavour from the chutneys take over, which I prefer
- You can add some garlic too while grinding the ginger and chillies together