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.
Servings 4
Calories 246kcal
Equipment
- Pressure cooker
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
- ½ tsp. turmeric powder
- 1 tsp. garam masala
- salt to taste
- 1 tsp. lemon juice
Instructions
- 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.
- In a pressure cooker, heat 2 tsp. oil. Add cumin seeds and 3 pinches heeng or asafotida 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. Add the cooked peas and mix well.
- 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.
- Add chaat masala if you want it tangier. Serve hot after garnishing with lemon juice and chopped coriander leaves.
- Your ragda curry is ready.
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.
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
Calories: 246kcal | Carbohydrates: 40g | Protein: 10g | Fat: 6g | Saturated Fat: 1g | Sodium: 317mg | Potassium: 899mg | Fiber: 5g | Sugar: 6g | Vitamin A: 980IU | Vitamin C: 31mg | Calcium: 186mg | Iron: 6mg