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(06) Ragda

Ragda is a light stew of rehydrated dried white peas cooked with a variety of spices.

Chat,Enjoy with Pattice, Panipuri or Bread

serves 4

Ingredients:

  • 300 gms. White Peas.
  • 4 tbsp. Oil.
  • 1 tsp. Cumin seeds (Jeera).
  • 2 pinch Asafoetida ( hing).
  • 4 medium sized Onion.(1cup chopped)
  • 3 tomatoes ( ¾ cup chopped).
  • 3 tsp. Salt.
  • 2 tsp. finely chopped coriander leaves.
  • 8-10 Curry leaves.
  • ½ inch grated Ginger.
  • ½ tsp. Green chilli paste.
  • ½ tsp. Garlic paste.
  • 1 tbsp. Garam masala.
  • ¼ tsp. Turmeric powder (haldi).
  • 1 tsp. Red chilli powder.
  • 1 tbsp. Coriander-Cumin powder(dhana jeera ).
  • 5 Garcinia (Kokum).
  • 2 inches size ball Jaggery (Gud).

Method:

1) Wash and drain white peas ( vatana) 3 times with water.

2) Soak white vatana in 6 katori water for 8-10 hrs.

3) After 10 hrs. remove all water in one vessel and soaked vatana in big dinner plate, Go through soak vatana and pick out dormant( hard) vatana seeds.

4) In cooker out of 6 , add 4 katori water ,soaked vatana and salt.

5) After 4 whistles switch off the flame

6) Check vatana,if not tender then cook again until it becomes tender.

7) Put kadhai with oil on high flame

8) Add jeera and after crackling add hing and finely chopped onion and salt

9) When onion becomes translucent add tomatoes,cook until it leave oil. At this time add ginger,garlic and green chilli paste.

10) Saute for 30 secs.and add Garam masala,Haldi pd.,Chilli pd.,Dhanajeera pd.Curry leaves and Coriander leaves.

11) Saute for 2 mins. and add cooked vatana with water , jaggery and kokam and boil it for 5 mins. Stir occasionally. Adjust consistency by adding water which we kept aside .

12) Ragda is ready. Garnish with chopped coriander leaves. Serve with Pattice, Panipuri or Bread. Serve with love and smile.

Ragda
Ragda pattice

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Rajeshree Gandhi's avatar

By Rajeshree Gandhi

Life is a journey of evolving roles, each with its own beauty and wisdom. From the structured world of academia to the ever-evolving realm of homemaking, I have embraced each phase with passion and grace. When my children settled into their own lives, I found myself with a renewed sense of purpose—to document and share the wealth of knowledge I have gathered over the years.

During the lockdown, I realized that my experiences in cooking, home remedies, and life’s simple yet profound lessons could serve as a source of inspiration for others. Meticulously and with great concern for the palate, gut health, overall well-being, and the emotional gratification of savoring each preparation, I began crafting a collection of love-filled, cherished recipes, time-tested remedies, and stories woven with warmth and wisdom.

I write under the name "Rajeshree's Kitchen", where I share detailed recipes—the kind that provide exact measurements for ingredients like salt and water, which are often left to personal interpretation in most other kitchen blogs. Additionally, I include practical tips with clear reasons behind them, ensuring that every piece of advice is rooted in understanding and experience. My aim is to make cooking approachable yet precise, helping readers not just recreate dishes but truly connect with the joy of cooking.

This endeavor is my way of preserving traditions, sharing insights, and connecting with those who seek both knowledge and comfort in life's everyday moments.

4 replies on “(06) Ragda”

Rajeshree Gandhi’s Ragda is a delicious stew made from rehydrated dried white peas and a blend of aromatic spices. It’s the perfect accompaniment for a variety of dishes, whether you’re enjoying it with Pattice, Panipuri, or Bread. The tender white peas are cooked to perfection and seasoned with a medley of flavors like cumin, asafoetida, ginger, garlic, and more. With a touch of sweetness from jaggery and a hint of tanginess from kokum, this Ragda is a delightful treat for your taste buds. 😋🍲 #IndianCuisine #DeliciousStew

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