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!
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.
Notes
Double recipe: This recipe can be doubled with no change in cooking time. Green Chili Pepper: I typically use Thai, Birdeye or Serrano Chili Pepper in my recipes. Don't forget to adjust to your taste. Dried Peas: You can use white or green dried peas in this recipe. They can take a long time to cook. So do check multiple peas to see that they are cooked properly. You want the peas to be soft and a little mushy when they are cooked. Tamarind: You can also add some tamarind pulp after the ragda is cooked to get a tangy flavor to the curry.Consistency: You can add water to make this curry to the right consistency. Remember that ragda curry thickens a bit as it cools down. So add liquid or thicken the curry accordingly.How to store: 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.