Ragda Using White Peas

Ragda is built almost entirely on getting the white peas right, soft, well seasoned and slightly mashable, since the dish itself stays fairly simple once that base is in place.

The method

Soak white peas overnight, then pressure cook until fully soft, mashable between your fingers with light pressure.
Prepare a simple base of ginger, garlic and standard spices, cumin, coriander and turmeric, cooked briefly in oil.
Add the cooked peas along with some of their cooking liquid, simmering until the mixture thickens slightly.
Mash a portion of the peas directly in the pot for a thicker, more cohesive texture, leaving some whole for contrast.
Finish with a squeeze of lemon and fresh coriander, ready to serve on its own or as the base for ragda pattice.

Picked this week

White peas for ragda

Najirpur Farm II · Najirpur

Field Pea White

$1.04 · 1 KG

Our standards

Ragda questions

How soft should the peas be for ragda?: Soft enough to mash easily between your fingers, since part of the dish's texture comes from lightly mashed peas.
Can I make ragda without a pressure cooker?: Yes, a long simmer in an open pot works too, though it will take considerably longer than pressure cooking.
What is ragda typically served with?: Most commonly as ragda pattice, with fried potato patties, or as part of a chaat with various toppings.
Can ragda be made ahead of time?: Yes, it keeps well refrigerated for a few days and reheats easily with a splash of water if it has thickened.

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