Ingredients:
For Cooking Dried White Peas (Vatana):
- 1 cup dried white peas (vatana)
- Water for soaking
- Water for boiling
- 1/2 teaspoon turmeric powder
- Salt, to taste
For the Ragda Gravy:
- 2 tablespoons oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1/2 teaspoon asafoetida (hing)
- 1 medium-sized onion, finely chopped
- 2-3 cloves garlic, minced
- 1-inch piece of ginger, minced
- 1 green chili, finely chopped (adjust to taste)
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder (adjust to taste)
- 1 teaspoon garam masala
- 2 medium-sized tomatoes, finely chopped
- Salt, to taste
- 2-3 tablespoons tamarind pulp or tamarind paste (adjust to taste)
- Chopped fresh coriander leaves for garnish
Instructions:
Cooking Dried White Peas (Vatana):
1. Wash the dried white peas thoroughly and soak them in enough water overnight or for at least 8 hours.
2. Drain and rinse the soaked peas.
3. In a pressure cooker, add the soaked peas, turmeric powder, salt, and enough water to cover the peas.
4. Pressure cook the peas for about 4-5 whistles or until they become soft and cooked. Remove from heat and let the pressure release naturally.
Prepare the Ragda Gravy:
5. Heat oil in a large pan or kadai over medium heat.
6. Add mustard seeds and cumin seeds. Allow them to splutter.
7. Add asafoetida (hing) and sauté for a few seconds.
8. Add finely chopped onions and sauté until they turn translucent.
9. Add minced garlic, ginger, and green chilli. Sauté for a couple of minutes until the raw aroma disappears.
10. Add turmeric powder, red chili powder, and garam masala. Mix well and sauté for another minute.
11. Add finely chopped tomatoes and salt. Cook until the tomatoes become soft and the oil starts to separate from the masala. This will take around 5-7 minutes.
12. Add the cooked dried white peas (ragda) to the masala and mix well.
13. Add tamarind pulp or tamarind paste. Adjust the quantity to achieve your desired level of tanginess.
14. Simmer the ragda for about 5-7 minutes, allowing the flavors to meld and the gravy to thicken.
Serve:
15. Ladle the hot ragda into serving bowls.
16. Garnish with freshly chopped coriander leaves.
17. Ragda can be served as a standalone dish or used as a base for other dishes like Ragda Pattice.
Enjoy your homemade Ragda as a delightful and flavorful Indian snack or meal!