Ragada is a thick gravy made from dried peas. Ragada is a low – fat healthy snack which is garnished with sev, finely chopped onions and coriander leaves. It is a little spicy, sweet and tangy chaat.
Ingredients:
Dried white peas 250 gms
Ginger – garlic paste 2 tsp
Onions (finely chopped) 2
Tomato puree 3/4 cup
Coriander powder 1.5 tsp
Red chilli powder 1.5 tsp
Garam masala powder 1/4 tsp
Amchur powder 1 tsp
Dates 5
Tamarind lemon – sized
Oil 4 tsp
Salt to taste
For Masala powder
Fennel seeds 1 tsp
Urad dal 1 tsp
Black pepper 1/2 tsp
Jeera (cumin seeds) 1/2 tsp
Cinnamon 4
Clove 4
Cardamom 4
For Garnishing:
Onions (finely chopped) 1/2 cup
Sev 1/2 cup
Coriander leaves 1/4 cup
Butter 2 tsp
For Thick Gravy:(Optional)
Corn flour 1/2 tsp
Water 1/2 cup
Procedure for preparing Ragada:
1. Wash and soak the dired white peas overnight or for 8-12 hours in water.
2. Drain the water and cook the peas with 3 cups of water and salt in the pressure cooker on high flame till the 1st whistle and then reduce the flame to low and cook for 10 minutes and put off the flame. Keep aside. OR
3. In a big vessel boil the water about 8 cups. Then add the drained peas into it and cook till the peas are done. This method is done to retain the shape and texture of cooked peas. Don’t overcook the peas.
4. Soak the dates in 1/4 cup of water for 1 hour. Then grind into fine paste with the soaked water.
5. Soak tamarind for 15-20 minutes in 1/2 cup of water and squeeze the tamarind juice.
6. In a kadhai dry roast clove, cinnamon, cardamom, cumin seeds, black pepper, urad dal and fennel seeds on low flame for 3 – 4 minutes till nice aroma comes out. Put off the flame. When cool grind into fine masala powder.
7. In a kadhai heat oil add the finely chopped onions and fry for 3 – 4 minutes till it turns light brownish, add salt, ginger-garlic paste and saute for 2-3 minutes till the raw smell disappears.
8. Add coriander powder and saute for 30 seconds, add garam masala powder saute for 30 seconds. Add roasted or ground masala powder and saute for 30 seconds then add red chilli powder and saute for 30 seconds.
9. Add ground dates paste and saute for 1 minute then add tamarind juice and saute for 1 minute and allow to boil then add tomato puree and saute for 3-4 minutes on low flame and allow to boil.
10. Add the cooked white peas along with its cooked water and mix well and add amchur powder and stir well and allow it to cook on medium flame.
11. Once cooked put off the flame. If the ragada is too watery you can add 1/2 tsp of corn flour which is dissolved in 1/2 cup of water to the ragada and stir well and further cook for 2-3 minutes. This makes the ragada thick.
12. Transfer the contents into a serving bowl. Garnish with finely chopped onions, sev, coriander leaves and butter.
Spicy, sweet and tangy Ragada is ready.
Note:
1. You can increase or decrease the spice, sweet and tangy taste according to ur preference.
2. For garnishing you can also add papadi.
