Ragda Recipe | How to make ragda for chaat | Street style yellow peas curry

Ragda Recipe | How to make ragda for chaat | Street style yellow peas curry recipe with step-by-step pictures and instructions. Ragda is a curry made with dried yellow peas and spices. This is one of the popular street food recipes in India and different regions have variations of the same. It is used in many chaat recipes like ragda pattice, samosa chaat, masala puri, bread chaat etc.

Street foods are always so favorite for me. I love the way they prepare so fast and nothing can beat the taste of it. It reminds me of beach visit/local street stalls where they pour the piping hot ragda over samosa and top with onions, tomato, and chaat chutneys. You can plan and prepare ahead and make some amazing chaat recipes using the same. It goes well as a side dish to chapati/roti too.

Some chaat recipes from the blog

Bhel Puri

Dahi Bhalle

Pasta Chaat

Chana Chaat

Samosa Chana Chaat

Bread Dahi Chaat

Ragda Recipe | How to make ragda for chaat | Street style yellow peas curry

Narmadha

Ragda is curry made with dried yellow peas and spices.

5 from 3 votes

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Ingredients

  

• White peas 200 gram
• Onions 1 big
• Tomato 1
• Red chilli powder 1.5 tsp
• Coriander powder 1 tsp
• Turmeric powder ½ tsp
• Cumin Powder ½ tsp
• Garam masala ½ tsp
• Amchur powder ½ tsp
• Coriander leaves to garnish optional
• Oil 1 tbsp
• Cumin seeds ½ tsp

Instructions

 

• Soak dried peas for 6-8 hours or overnight.
• Take peas in a pressure cooker along with water and salt.
• Pressure cook the peas for 2-3 whistles.
• Heat oil and add cumin seeds.
• Once it browns add the finely chopped onions and saute for one min.
• Then add ginger garlic paste and saute for few minutes
• Then add tomatoes and saute till mushy
• Now add turmeric powder, red chilli powder, coriander powder, cumin powder, garam masala, amchur powder and salt and saute nicely for 5 minutes
• Add the boiled peas along with water
• Mash them nicely and allow them to boil for 5 minutes till gravy is thick
• Garnish with coriander leaves and switch off the flame.
• Ragda is ready. Serve the piping hot ragda with any chaat of your choice.

Notes

Adjust the spices according to your preference.

Ragda is usually thick. You can adjust the consistency of the curry by adding more or less water.

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How to make Ragda with step by step pictures

Soak dried peas for 6-8 hours or overnight.

Take peas in a pressure cooker along with water and salt.

Pressure cook the peas for 2-3 whistles.

Heat oil and add cumin seeds.

Once it browns add the finely chopped onions and saute for one min.

Then add ginger garlic paste and saute for few minutes

Then add tomatoes and saute till mushy

Now add turmeric powder, red chilli powder, coriander powder, cumin powder, garam masala, amchur powder and salt and saute nicely for 5 minutes

Add the boiled peas along with water. Mash them nicely and allow them to boil for 5 minutes till gravy is thick

Garnish with coriander leaves and switch off the flame.

Ragda is ready. Serve the piping hot ragda with any chaat of your choice.

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