This simple and perfect ragda recipe is a minimal tempering version that delivers a creamy, chaat-style texture without the need for potatoes. The process is straightforward, and the result is a thick, flavorful ragda that pairs perfectly with pattice or can be used in chaats. If you're a fan of Indian street food, this recipe is a must-try!
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Wash the dried peas 2–3 times thoroughly.
Soak the peas in water for 8–10 hours or overnight until they swell nicely. If the peas are old, soak them in warm water.
Drain the soaked peas and add 4 cups of fresh water.
Pressure cook the peas for 4–5 whistles on medium flame. Let the pressure release naturally.
Check if the peas mash easily between your fingers. If not soft, cook for 1–2 more whistles.
Heat oil in a deep pan and add cumin seeds. Let them crackle.
Add asafoetida and turmeric powder. Stir quickly to avoid burning.
Add coriander powder and immediately add the cooked peas along with their water.
Add salt and lightly mash about 20–25% of the peas with a masher to achieve a creamy texture.
Cook on low flame for 8–10 minutes, stirring occasionally. Adjust the consistency as needed by adding hot water if too thick or simmering longer if too thin.
Garnish with chopped coriander leaves.
Add a tiny pinch of sugar and a few drops of lemon juice or tamarind water to balance the flavors.
Keep the ragda mildly salted as chutneys will add more flavor later.
Ensure the peas are soaked for the recommended time to achieve the right texture. It should be soaked minimum for 8 hours.
Lightly mashing a portion of the peas gives the ragda a creamy, chaat-style texture without the need for potatoes.
Adjust the consistency of the ragda to be thick but flowing, ensuring it coats evenly when poured on pattice.
For a perfect chaat experience, balance the flavors with a pinch of sugar and a few drops of lemon juice or tamarind water.
Can I use canned peas instead of dried peas?
Canned peas are not recommended for this recipe as they lack the texture and flavor of soaked and cooked dried peas.
What should I do if my peas are not soft after pressure cooking?
If the peas are not soft, cook them for 1–2 more whistles in the pressure cooker until they mash easily between your fingers.
Can I skip the asafoetida?
Yes, you can skip asafoetida if you do not have it or prefer not to use it. However, it adds a subtle flavor to the dish.
How do I adjust the consistency of the ragda?
If the ragda is too thick, add hot water to thin it out. If it is too thin, simmer it longer and mash slightly more peas.
Can I make this ragda ahead of time?
Yes, you can prepare the ragda in advance and reheat it before serving. Adjust the consistency with hot water if needed. It remains fresh for 2-3 days if refrigerated.
Cooking has always been my way of spreading love and warmth. Through this channel, I share recipes close to my heart—some from childhood memories, some from daily life, and some festive treats. It’s my little space to celebrate the joy of homemade food and connect with fellow food lovers.
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