Ragda Recipe | Dry Peas Curry | Sookhi Matar ki Sabzi (Step-by-step Recipe)

by Rachna

Dry yellow peas are often made into a snack, a curry or gravy called ragda that is used as a filling for pani puri (the famous Indian snack). Check out my recipe of pani puri here. I also make this ragda or dry peas curry as a main course dish that goes really well with rice or rotis.

ragda recipe

This easy recipe is a godsend when you are looking to make something quick. tasty and healthy too.

Here is my easy ragda or dry peas curry recipe:

Ingredients:

1 cup dry yellow or green peas (soaked overnight)

1 onion chopped

1 tsp. ginger garlic paste

2 tomatoes chopped

2 tsp. oil

1/2 tsp. pepper

1 tsp. cumin seeds

3 pinches asafetida or heeng

1 tsp. chaat masala (optional)

1 tsp. cayenne or red chilli powder

1 tsp. coriander powder

1/2 tsp. turmeric powder

1 tsp. garam masala

salt to taste

1 tsp. lemon juice

Recipe:

Soak dry peas overnight. Drain and keep aside.

ragda recipe

Add salt and water and boil them in a pressure cooker till peas are well cooked and mushy. It takes about 6-7 whistles in a pressure cooker.

In a pressure cooker, heat 2 tsp. oil. Add cumin seeds and 3 pinches heeng or asafotida with pepper or pepper powder and allow to cook for 30 seconds. Now add finely chopped onion along with ginger garlic paste. Saute for 3-4 minutes.

Add chopped tomatoes and cook further for about 3-4 minutes till the masala turns slightly mushy.

Now add turmeric powder, coriander powder, cayenne and garam masala to this mix. Cook some more.

ragda recipe

Blend to a paste when cool. Add the cooked peas and mix well.

 Blend to a paste when cool.

Let the curry be thick. Mix well and cook on low heat for about 5-8 minutes till the cooked peas and the masala flavours get assimilated. Taste and adjust seasoning.

ragda recipe

Add chaat masala if you want it tangier. Serve hot after garnishing with lemon juice and chopped coriander leaves.

Your ragda curry is ready.

Pro Tips:

  1. Make sure that your peas are well cooked and very mushy.
  2. To make the gravy thicker, you could mash the peas with the back of the ladle.
  3. Add water depending upon how thick you want your ragda or curry to be.
  4. If using for pani puri, don’t make the curry runny.
  5. You can also serve this as an evening snack or matar ki chaat. Garnish with chopped onions, green chillies, grated ginger, lemon juice and coriander leaves and serve hot with kulcha, aloo tikki or just as it is.
  6. To make a simpler version of this curry, just fry ginger garlic paste and add to cooked dry matar along with dry spices mentioned above. Mash the peas to give it a thick consistency.
  7. Your ragda is ready. Serve it hot with rotis or rice as a part of a satisfying meal.
5 from 1 vote
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Ragda recipe | Dry peas curry

This is a delicious and hearty ragda or dry peas curry recipe. This doubles as a main course, a chaat or an evening snack. Do try this easy recipe.

Course Main Course | Curry
Cuisine Indian
Keyword dry peas curry, matar ki sabzi, ragda recipe
recipe dry peas curry, ragda
Prep Time 10 minutes
Cook Time 30 minutes
Soaking time 8 hours
Total Time 8 hours 40 minutes
Servings 4
Calories 246 kcal
Author Rachna Parmar

Ingredients

  • 1 cup dry yellow or green peas soaked overnight
  • 1 onion chopped
  • 1 tsp. ginger garlic paste
  • 2 to matoes chopped
  • 2 tsp. oil
  • 1 tsp. cumin seeds
  • 3 pinches asafetida or heeng
  • 1 tsp. chaat masala optional
  • 1 tsp. cayenne or red chilli powder
  • 1 tsp. coriander powder
  • 1/2 tsp. turmeric powder
  • 1 tsp. garam masala
  • salt to taste
  • 1 tsp. lemon juice

Instructions

  1. Soak dry peas overnight. Drain and keep aside. Add salt and water and boil them in a pressure cooker till peas are well cooked and mushy. It takes about 6-7 whistles in a pressure cooker.
  2. In a pressure cooker, heat 2 tsp. oil. Add cumin seeds and 3 pinches heeng or asafotida and allow to cook for 30 seconds.
  3. Now add finely chopped onion along with ginger garlic paste. Saute for 3-4 minutes. Add chopped tomatoes and cook further for about 3-4 minutes till the masala turns slightly mushy.
  4. Now add turmeric powder, coriander powder, cayenne and garam masala to this mix. Add the cooked peas and mix well.
  5. Let the curry be thick. Mix well and cook on low heat till the cooked peas and the masala flavours get assimilated. Taste and adjust seasoning.
  6. Add chaat masala if you want it tangier. Serve hot after garnishing with lemon juice and chopped coriander leaves.
  7. Your ragda curry is ready.

Recipe Notes

1. Make sure that your peas are well cooked and very mushy.
2. To make the gravy thicker, you could mash the peas with the back of the ladle.
3. Add water depending upon how thick you want your ragda or curry to be.
4. If using for pani puri, don’t make the curry runny.
5. You can also serve this as an evening snack or matar ki chaat. Garnish with chopped onions, green chillies, grated ginger, lemon juice and coriander leaves and serve hot with kulcha, aloo tikki or just as it is.
6. To make a simpler version of this curry, just fry ginger garlic paste and add to cooked dry matar along with dry spices mentioned above. Mash the peas to give it a thick consistency.
7. Your ragda is ready. Serve it hot with rotis or rice as a part of a satisfying meal.

Nutrition Facts
Ragda recipe | Dry peas curry
Amount Per Serving
Calories 246 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g6%
Sodium 317mg14%
Potassium 899mg26%
Carbohydrates 40g13%
Fiber 5g21%
Sugar 6g7%
Protein 10g20%
Vitamin A 980IU20%
Vitamin C 31mg38%
Calcium 186mg19%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.

Hope you make it and enjoy this dry peas curry in all its avatars. If you liked this recipe, then I request you to give it a * star rating either on the recipe card or in the comments. Thank you.

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