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!Ragda is a thick gravy with minimal seasonings that has a balance of flavors and is the main component of many chaat recipes.
Ingredients1 cup Dried white peas (Matar/Vatana) whole, rinsed and soaked overnight
1 tablespoon Ghee or Oil use oil for vegan
1 Green Chili Pepper chopped (optional)
½ tablespoon Ginger julienned or grated
1 pinch Asafoetida (Hing) skip for gluten-free
2 cup Water
1-2 teaspoon Lime juice or tamarind paste
Cilantro to garnish
Spices¼ teaspoon Ground Turmeric (Haldi powder)
1 teaspoon Coriander powder (Dhaniya powder)
½ teaspoon Red Chili powder (Mirchi powder) I used Kashmiri red chili powder
1 teaspoon Ground Cumin (Jeera powder)
1 teaspoon Salt
Method- Rinse the white peas in water and then soak them overnight in 3 cups of water. Drain the soaking water when ready to cook.
Instant Pot Method
- Start the instant pot in SAUTE mode and heat oil in it. Add green chili, ginger, asafoetida, and sauté for 30 seconds.
- Add the white peas, spices and water. Stir well.
- Press CANCEL and close the instant pot lid with vent in sealing position.
- Press MANUAL or Pressure Cook mode for 20 minutes. When the instant pot beeps, let the pressure release naturally. Open the lid.
- 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.
- Add lime juice and cilantro. Stir and ragda is ready to be served.
Stovetop Pressure Cooker Method
- Heat oil in the pressure cooker on medium-high flame. Add cumin seeds, green chili, ginger, asafoetida, and sauté for 30 seconds.
- Add the white peas, spices and water. Stir well.
- Pressure cook for 2 whistles on high flame. Then change to a medium flame and let it pressure cook for 12-15 minutes.
- 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.
- 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.
- Add lime juice and cilantro. Stir and ragda is ready to be served.