Ragda is the soft, savoury white-pea curry that gives ragda pattice and several Indian street-style chaats their comforting base. Its appeal is simple: tender dried peas, warm spices, a soft potato tikki and a lively contrast of chutneys and toppings.
This recipe starts with dried white matar and shows how to get the peas properly tender without turning the curry into a watery soup.
Ingredients (serves 4)
- 1 cup dried white peas (white matar)
- 1 small onion, finely chopped; 1 medium tomato, chopped
- 1 teaspoon ginger paste
- ½ teaspoon cumin seeds; ¼ teaspoon turmeric
- ½ teaspoon coriander powder; ½ teaspoon roasted cumin powder
- Chilli powder and salt to taste; 1 tablespoon oil
- Water for soaking and cooking
- For serving: potato tikkis, green chutney, tamarind chutney, chopped onion, coriander, lemon and sev if desired
Step 1: Soak white peas overnight
Inspect the peas for any unwanted particles, rinse well and soak in plenty of water for 8–12 hours. They absorb water and expand, so use a roomy bowl. Drain the soaking water and rinse again before cooking.
Step 2: Pressure-cook until tender
Put the soaked peas in a pressure cooker and cover with fresh water by a few centimetres. Cook according to your cooker's instructions until the peas are completely tender and crush easily with a spoon. Exact cooking time varies by pea age, soaking and cooker. Allow the pressure to release safely. If the peas are still firm, cook them further rather than serving them underdone.
Step 3: Prepare the ragda masala
Heat oil in a pan, add cumin, then the onion and cook until translucent. Stir in ginger, tomato, turmeric, coriander powder and chilli. Cook the tomato until it softens and the masala looks cohesive. Add the cooked white peas with enough liquid to make a loose curry.
Step 4: Mash and simmer
Gently mash a few tablespoons of peas against the side of the pan. This thickens the ragda while keeping plenty of whole peas for texture. Simmer for 8–10 minutes, adding hot water as needed. Stir in roasted cumin powder and adjust the salt. Ragda should be spoonable but substantial enough to sit over a potato patty.
How to assemble ragda pattice
Place two hot potato tikkis on a plate, ladle warm ragda over them, then add green and tamarind chutneys. Finish with onion, coriander, a squeeze of lemon and sev if you enjoy crunch. Serve straight away so the patties do not go soggy.
Three other ways to use ragda
- Ragda chaat: Skip the tikkis and serve in bowls with chutneys, chopped vegetables and lemon.
- Lunch bowl: Pair thick ragda with soft pav or roti.
- Quick evening snack: Reheat a small portion, top with coriander and a squeeze of lime.
Common questions
What if my white matar stays hard?
Older dry peas can need a longer soak and more pressure-cooking. Keep cooking with adequate water until tender. Add tangy tamarind or lemon only after the peas have softened.
My ragda became too thin. How do I fix it?
Simmer uncovered and mash a small portion of the peas. Avoid adding flour: the peas can thicken the curry naturally.
Can it be prepared ahead?
Yes. Refrigerate cooked ragda promptly in a sealed container and eat within 3–4 days. Reheat thoroughly and assemble the chaat just before serving. Store fresh toppings separately.
Make your next chaat with Grain Essence White Matar. If you enjoy cooking with whole pulses, our whole-pulse cooking guide has more practical soaking tips.
