Ragda
Ragda is a white peas curry used in a variety of Indian street foods. It is a popular topping used in many chaat recipes like ragda pattice, pani puri, and more. It is vegan & gluten-free!
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- 1 cup Dried white peas (Matar/Vatana) (whole, rinsed and soaked overnight )
- 1 tbsp Ghee or Oil (use oil for vegan )
- 1 Green Chili Pepper (chopped (optional))
- 1/2 tbsp Ginger (julienned or grated )
- 1 pinch Asafoetida (Hing) (skip for gluten-free)
- 2 cup Water
- 1-2 tsp Lime juice (or tamarind paste )
- Cilantro (to garnish)
- 1/4 tsp Ground Turmeric (Haldi powder)
- 1 tsp Coriander powder (Dhaniya powder)
- 1/2 tsp Red Chili powder (Mirchi powder) (I used Kashmiri red chili powder )
- 1 tsp Ground Cumin (Jeera powder)
- 1 tsp Salt
Instructions
- 1
Rinse the white peas in water and then soak them overnight in 3 cups of water. Drain the soaking water when ready to cook.
- 2
Start the instant pot in SAUTE mode and heat oil in it. Add green chili, ginger, asafoetida, and sauté for 30 seconds.
- 3
Add the white peas, spices and water. Stir well.
- 4
Press CANCEL and close the instant pot lid with vent in sealing position.
- 5
Press MANUAL or Pressure Cook mode for 20 minutes. When the instant pot beeps, let the pressure release naturally. Open the lid.
- 6
The ragda might seem a little liquidy. Press SAUTE and let the ragda simmer for about 6-8 minutes. This will thicken the curry. You can also mash a few peas to thicken the consistency.
- 7
Add lime juice and cilantro. Stir and ragda is ready to be served.
- 8
Heat oil in the pressure cooker on medium-high flame. Add cumin seeds, green chili, ginger, asafoetida, and sauté for 30 seconds.
- 9
Add the white peas, spices and water. Stir well.
- 10
Pressure cook for 2 whistles on high flame. Then change to a medium flame and let it pressure cook for 12-15 minutes.
- 11
Let the pressure release naturally. Check if the peas are not soft, then pressure cook for 5-10 minutes more. Add more water if needed, about half cup. Open the lid.
- 12
If there is more liquid after pressure cooking is done, saute on medium flame (without the lid). This will thicken the curry. You can also mash a few peas to thicken the consistency.
- 13
Add lime juice and cilantro. Stir and ragda is ready to be served.