Ragda is a thick gravy with minimal seasonings that has a balance of flavors and is the main component of many chaat recipes. You add it as a filling in pani puri, or top it on aloo tikki to make ragda pattice, or top it on samosa to make samosa ragda chaat, or just dress it up with chutneys to make matar chaat. It is so versatile, and is wonderful to even enjoy as a curry with your regular meals.
What is Ragda?
Ragda is a delicious curry made from white peas, aromatics and spices. It is a very simple preparation. White peas (or yellow peas) are soaked overnight and then cooked. Dried peas take a long time to cook, so they are perfect for pressure cooking. You can also use dried green peas to make this curry. You want to make sure the peas are soft and mushy after they are cooked. As always, I like to cook this white peas curry as a one-pot recipe. You can use your instant pot or a stovetop pressure cooker.
How to make Ragda?
To make this delicious ragda recipe, you need to soak white or green peas overnight, so that they cook well. Rinse the soaked peas till the water runs clear and keep them soaked in water at least for 8 hours.
Instant pot Method
Start the instant pot in sauté mode. Heat oil in it and add chopped green chilli, grated or julienned ginger, asafoetida, and sauté well for about 30 seconds. Then add the rinsed white peas along with the spices of red chili, coriander, cumin, and ground turmeric. Add the required water and stir all the ingredients together once.
Pressure cook and set the timer for 20 minutes. When the instant pot beeps, let the pressure release naturally. When you open the pot, it may seem a little watery. Just press sauté and let the ragda simmer for a few minutes. You will see the curry thickened. Also you can mash a few peas with the spatula to get a thicker consistency.
Finally add freshly chopped cilantro and lime juice to the ragda. Stir and your ragda is ready to be served.
Stovetop Method
Follow the same steps as above to get the white peas ready for cooking.
Heat oil in the pressure cooker on a medium-high flame. Add chopped green chili, grated ginger and asafoetida to the oil and sauté for 30 seconds. Next add the drained white peas along with the spices and water and stir them all together. Pressure cook the mix for 2 whistles on high flame and then let it cook for another 12-15 minutes on a medium flame. Wait for the pressure to release naturally. Check if the peas are soft by mashing them. If they are a bit hard, you can pressure cook them for a few more minutes.
Add some water if needed before you cook them again. Once again, let the pressure release naturally to open the lid. If the ragda is watery after pressure cooking, sauté it on a medium flame without the lid. This will thicken the curry and mash a few peas to get the desired thickness. Add freshly squeezed lime juice along with chopped cilantro leaves and stir. The ragda is ready to be served.
Pro-Tips
It is always best to soak the peas overnight for easier cooking. You can use dried white or green peas for making this ragda curry. The cooking time does not change even if you double the amount of peas. You can also add some tamarind pulp after the ragda is cooked to get a tangy flavor to the curry. Ragda can be stored in an air tight container in the refrigerator for up to 4 days. You can also freeze it in freezer safe containers for up to 3 months. Thaw it in the refrigerator or the counter before using.
How to serve?
This ragda can be used to make ragda chaat, also called matar chaat. Top with diced green chili, onions, tomato, tamarind chutney, green chutney and chaat masala to make a quick matar chaat. You can top this ragda on pattice or samosa to make ragda pattice. You can serve it as ragda with buttered pav (dinner rolls), to make ragda pav . It can also be served as a curry with kulcha, roti or rice.
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title: “Ragda Recipe” ShowToc: true date: “2024-09-10” author: “Ashley Gehrke”
PinRagda Recipe is used in many chaats like Ragda Patties(which I will post soon),Dahi Chaat,Samosa Chaat or even for Aloo Tikki Chaat etc.It is made with yellow peas and gives nice volume and suitable for serving when you have guests at home.This is very easy to make and takes less time too when you have the chutneys ready. I made this Ragda recipe many months back when I was craving for chaats but was not able to relish chaats in restaurants.This baby in me never allowed to have chaats and many of my favs in restaurants yes I was limited only to pongal everytime I visited restaurants that even mittu started teasing me that the baby will come out and ask only for pongal . Pin If you have any more questions about this Ragda Recipe do mail me at [email protected]. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter . Tried this Ragda Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
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Ragda Recipe Step by Step
Serve as a snack.
Expert Tips
While mashing, mash it such a way that there are whole peas here and there. Boil well till the gravy is thick and creamy. I added less coriander leaves in the gravy as I add more while serving.
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