Ragda Recipe

Soaking dried white peas
1. Start the night before. Pick and rinse the dried white peas or safed matar.
2. Soak the peas overnight or for 8 to 9 hours in enough water.
3. Drain the water. Rinse the white peas in fresh clean water.
Making Ragda
1. In a pressure cooker
add the soaked white peas with the turmeric powder
asafoetida
oil and salt.
2. Add water and mix well. Pressure cook for 10 to 11 minutes on medium flame.
3. When the pressure falls in the cooker on its own
open the lid and check to see if the peas are cooked.
4. These peas take a long time to cook. In case
they are not cooked completely
pressure cook again for 7 to 8 minutes. Add 1.5 to 2 cups water and pressure cook.
5. Generally
it happens that some peas gets cooked
whereas a few remain partially cooked. If this is the case you will have to cook it for some more minutes.
6. Once the peas have become soft and mushy
check for the consistency of the ragda.
7. If it is slightly watery
then evaporate the water by cooking the ragda in the pressure cooker without the lid.
8. The ragda should not be very thick nor watery. Just slightly thick.
9. Check the seasoning and adjust accordingly. Add the red chili powder to the hot ragda and mix well.
10. Now this ragda can be used as the masala (filling) for pani puri.
11. Ragda can also be used to make ragda pattice or a simple ragda chaat.