Thursday, January 6, 2022

Instant Pot Ragda

An essential ingredient of Indian chaats, ragda is a mildly spiced white peas preparation. 

This curry is naturally Vegan and comes together quickly using the Instant Pot!

Instant Pot Ragda in a bowl

Chaats are India's favorite street food. And when it comes to chaat, pani puri, ragda pattice and bhel puri are in the limelight. 

In order to make a lot of chaats ragda is an essential ingredient. It is a delicious hot addition to otherwise cold pani puri. It is perfect with pan fried or deep fried potato pattice and a great side for samosas. 

If you ever have street side chaat, you would know what I mean. All stalls have a large pot of ragda boiling at the stall. The sight is amazing and so is their ragda. 

Exploring Indian chaats will tell you how many different kinds of chaats we have. So many delicious recipes that can easily take me back to the streets of Mumbai! I really miss them all; thank God I can have it all here by making it at home!!

What is ragda?

An essential component of Indian chaats, ragda is a stew made from dried white peas with a bunch of spices.

Made in the pressure cooker or instant pot, this stew needs only a handful of ingredients and comes together really fast. 

Ragda is a great side for Indian breads, a great dip for breads and a great way to make Indian chaats.

An essential ingredient for chaats like ragda samosa, ragda pattice, pani puri and ragda puri; this one can be made ahead of time and served when needed. It does refrigerate well and tastes great the next day too.

Instant Pot Ragda in bowl

This Instant Pot Ragda Recipe

  • is super easy and quick to make

  • makes a great side for bread, an addition for chaats 

  • can be made with a handful of ingredients

  • is a comfort meal with parathas or rice

  • can be made with soaked peas or with unsoaked ones
Ragda can be made very quickly using the instant pot or the pressure cooker. While both methods work well, I like to make it in the Instant Pot. It is hands-free and needs only a couple of steps to come together.

The recipe can be made using the stove top pressure cooker. However, the Instant Pot version is hands free and comes together in one pot. All you need to do is mix everything and pressure cook till done!

Ingredients to make Ragda

Instant Pot Ragda Ingredients


Ragda/ white peas: The main ingredient here is white peas. The peas can be used after soaking them for a few hours or directly.

Whether or not to soak depends on you. The recipe remains same, only the time required for dry peas is more. 

I like to make them with soaked peas. To soak them, submerge them in water that covers the peas completely and is an inch above it. Leave them overnight or for 6-7 hours.

Aromatics: Garlic, ginger and green chili are the aromatics used in the recipe. Adding onion and tomatoes is an option too. I have skipped it here.

The recipe can be made without garlic too. It does change the flavor, but still tastes amazing.

Spices: Basic Indian spices like turmeric powder, asafetida, red chili powder, garam masala and dhania jeera powder are used here.

Whole cumin seeds are the only whole spice I use here. Mustard seeds and fenugreek seeds can be used too.

The other ingredients used here are water, salt and oil. Cilantro is used to top the prepared ragda. 

Step by Step Instructions to make ragda

Wash and drain the white peas. Soak them in water that covers them completely and is one inch above the peas. Once soaked for 6-8 hours, drain the peas and set aside.

Instant Pot Ragda-steps

1- Set the Instant Pot to sauté. Once it displays hot, add oil.

2- Add the cumin seeds and let them splutter. 

3- Add in the grated garlic, ginger and green chili. Sauté for a couple minutes till the garlic loses its raw flavor.

Instant Pot Ragda-steps

4- Add the spices and sauté for a minute. 

5- Deglaze using 1/2 cup water. 

Instant Pot Ragda-steps

6- Add the drained white peas and salt.

7- Add the remaining water and mix.

Instant Pot Ragda-steps

8- Cover the lid and set valve to sealing.

9- Change the mode to Pressure cook on high for 10 minutes.

10- Once the cycle ends, let the pressure release naturally. 

11- Open the lid and set to sauté till the excess water is absorbed. Add more water if required.

Instant Pot Ragda-steps

12- Add cilantro leaves. Mix well and serve. 

Instant Pot Ragda in Bowl

How to use this ragda

This prepared ragda is perfect for addition to chaats like ragda puri, pani puri, ragda pattice or samosa. 

Served alongside parathas or naan it makes a great meal and it is also a good side for steamed rice. 

I love a slightly soupy version with sliced bread too. The bread soaks up the soup and tastes great with some sliced onions on the side.

A drier version is amazing with kulchas too. Matar Kulcha is a classic recipe with some add-ons like onions, chutney and cilantro. 

A variation to regular ragda pattice is this version of smashed potatoes with ragda and chutneys. It makes a great chaat that is easy to make. 

Instant Pot Ragda with Smashed Potatoes

Tips and Notes

  • The recipe works for soaked peas and those without soaking. The cooking time will be more for that are not soaked.

  • Adding onions and tomatoes in the recipe is a good idea too. They can be added before putting in the peas.

  • The ragda tends to get thicker once it cools. Ensure it has some liquid before turning off the Instant Pot else it will become too dry.

  • Garlic can be skipped and the amount of green chili can be adjusted based on taste preferences. 

  • Using dried green peas in place of the white peas is an option too.

Yield: 3
Author: Smruti
Instant Pot Ragda

Instant Pot Ragda

An essential ingredient of Indian chaats, ragda is a mildly spiced white peas preparation. This curry is naturally Vegan and comes together quickly using the Instant Pot!
Prep time: 15 MinCook time: 10 MinInactive time: 8 HourTotal time: 8 H & 25 M

Ingredients

  • Dried White Peas 1 cup
  • Ginger 1 inch piece, peeled and grated
  • Garlic 1 clove, grated
  • Green Chili 1, grated
  • Cumin seeds 1 tsp
  • Asafetida a pinch
  • Red Chili Powder 1/2 tsp
  • Turmeric Powder 1/4 tsp
  • Garam Masala 1/2 tsp
  • Dhania Jeera Powder 1/2 tsp
  • Salt 1 tsp
  • Any neutral oil 1 tbsp
  • Water 3 cups
  • Cilantro to top

Instructions

  1. Wash and drain the white peas. Soak them in water that covers them completely and is one inch above the peas. Once soaked for 6-8 hours, drain the peas and set aside.
  2. Set the Instant Pot to sauté. Once it displays hot, add oil.
  3. Add the cumin seeds and let them splutter.
  4. Add in the grated garlic, ginger and green chili. Sauté for a couple minutes till the garlic loses its raw flavor.
  5. Add the spices and sauté for a minute.
  6. Deglaze using 1/2 cup water.
  7. Add the drained white peas and salt.
  8. Add the remaining water and mix.
  9. Cover the lid and set valve to sealing.
  10. Change the mode to Pressure cook on high for 10 minutes.
  11. Once the cycle ends, let the pressure release naturally.
  12. Open the lid and add cilantro leaves. Mix well and serve.

Notes:

  • The recipe works for soaked peas and those without soaking. The cooking time will be more for that are not soaked.
  • Adding onions and tomatoes in the recipe is a good idea too. They can be added before putting in the peas.
  • The ragda tends to get thicker once it cools. Ensure it has some liquid before turning off the Instant Pot else it will become too dry.
  • Garlic can be skipped and the amount of green chili can be adjusted based on taste preferences. 
  • Using dried green peas in place of the white peas is an option too.


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