White Peas Curry Recipe – Authentic Ragda Recipe with Ginger & Chillies

Last Updated on 2 months by Neha Deshmukh

White Peas Curry Recipe – Authentic Ragda Recipe with Ginger & Chillies

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a comforting, flavorful White Peas Curry, or Ragda as it’s lovingly called in many Indian households. This isn’t just a curry; it’s a hug in a bowl, perfect with warm chapatis or as the star of a vibrant chaat. I first learned to make this from my aaji (grandmother), and it instantly transported me back to countless family gatherings. Let’s get cooking!

Why You’ll Love This Recipe

This Ragda recipe is special because it’s made with dried white peas, giving it a unique, earthy flavor you won’t find in other curries. It’s surprisingly easy to make, though it does require some planning ahead for soaking the peas. The combination of ginger, green chillies, and aromatic spices creates a warming, satisfying dish that’s perfect for a cozy night in. Plus, it’s incredibly versatile – enjoy it on its own, or use it as the base for a delicious Ragda Pattice!

Ingredients

Here’s what you’ll need to make this authentic White Peas Curry:

• 1.5 cups dried white peas (vatana)
• 0.25 teaspoon turmeric powder (about 1 gram)
• 0.25 teaspoon red chilli powder (about 1 gram)
• 1-2 green chillies, finely chopped
• 1 inch piece of ginger, roughly chopped
• 0.5 teaspoon cumin seeds (about 2 grams)
• 0.25 teaspoon asafoetida (hing) (about 1 gram)
• 2 teaspoons ghee (about 10 ml)

Ingredient Notes

Let’s talk ingredients! Using dried white peas is key to getting that authentic Ragda flavour. You can usually find them at Indian grocery stores, or online.

Spice levels are really a personal thing. I like a little kick, so I usually go with two green chillies, but feel free to adjust to your preference. Some families love a really fiery Ragda, while others prefer it milder.

And don’t underestimate the power of ghee! It adds a richness and aroma that’s just unbeatable. While you can use oil, ghee really elevates the flavour. It’s a traditional ingredient for a reason!

Step-By-Step Instructions

Alright, let’s get down to business!

1. First things first, soak the dried white peas in plenty of water for at least 8 hours, or even better, overnight. This is crucial for softening them up.
2. Drain the soaked peas and transfer them to a pressure cooker. Add fresh water (about 4-5 cups), turmeric powder, and red chilli powder.
3. Pressure cook for about 15 minutes, or 4-5 whistles, until the peas are beautifully mushy.
4. Once the pressure has released, open the cooker and give the peas a partial mash with a spoon or potato masher. You want some texture, not a completely smooth puree.
5. Now, let’s make the flavour base. Grind the green chillies and ginger into a coarse paste. A little bit of texture is good here!
6. Heat the ghee in a pan over medium heat. Add the cumin seeds and asafoetida. Let them sizzle for a few seconds – you’ll know it’s ready when the cumin smells fragrant.
7. Add the chilli-ginger paste to the pan and sauté for about 30 seconds, until it releases its aroma.
8. Pour in the mashed peas and add salt to taste. Adjust the water to get your desired gravy consistency. I like mine fairly thick, but you can add more water for a thinner consistency.
9. Bring the curry to a boil, then simmer for about a minute, stirring occasionally. This allows the flavours to meld together beautifully.
10. Serve hot with chapatis, rice, or use it as the star of a Ragda Pattice chaat!

Expert Tips

• Don’t skip the soaking step! It really makes a difference in the cooking time and texture of the peas.
• If you’re short on time, you can use a quick-soak method: boil the peas for 2 minutes, then let them sit in hot water for an hour.
• Taste as you go and adjust the seasoning to your liking.

Variations

• Vegan Adaptation: Simply substitute the ghee with a plant-based oil like coconut oil or sunflower oil.
• Spice Level Adjustment: Add more or fewer green chillies, or a pinch of cayenne pepper, to control the heat.
• Ragda Pattice Chaat Specifics: For Ragda Pattice, make the Ragda a little thinner and add a squeeze of lemon juice before serving.
• Festival Adaptations: This Ragda is often made during festivals like Holi and Navratri. During Navratri, some families avoid using ginger and garlic, so you can omit the ginger paste if you prefer.

Serving Suggestions

This White Peas Curry is incredibly versatile! Here are a few ideas:

• With warm chapatis or roti – a classic combination!
• Served with steamed rice for a comforting meal.
• As the base for Ragda Pattice chaat – a popular street food snack.
• Alongside a side of raita (yogurt dip) to cool things down.

Storage Instructions

Leftover Ragda can be stored in an airtight container in the refrigerator for up to 3 days. It also freezes well! Just portion it out into freezer-safe containers and it will keep for up to 2 months.

FAQs

Q: What are dried white peas and where can I find them?

A: Dried white peas, or vatana, are a type of dried legume used in Indian cooking. You can find them at most Indian grocery stores or online retailers.

Q: Can I use a pot instead of a pressure cooker?

A: Yes, you can! However, it will take significantly longer – about 1.5 to 2 hours – to cook the peas until they are soft and mushy.

Q: How do I adjust the consistency of the ragda?

A: Simply add more water for a thinner consistency, or simmer for a longer time to thicken it up.

Q: What is asafoetida (hing) and can I substitute it?

A: Asafoetida, or hing, is a pungent spice with a unique flavour. It adds a savoury depth to the curry. If you can’t find it, you can omit it, but it does add a distinctive flavour.

Q: Can this ragda be made ahead of time?

A: Absolutely! In fact, the flavour often improves after a day or two. It’s a great make-ahead dish for busy weeknights.