Ragada for Gujarat ka Sev Usal And Mumbai ka Ragada Pattis


Ragada – dried peas gravy

Ingredients:

2 cups dried green peas (‘Suka Vatana’ available in Indian grocery store)

2 tablespoon oil – I like to use peanut oil but canola oil also works fine

1 teaspoon black mustard seeds

1 teaspoon sesame seeds

Pinch of asafetida

1 teaspoon turmeric powder

1 teaspoon coriander powder

1 teaspoon cumin powder

2 teaspoon paprika

1 ½ teaspoon ginger paste

1 ¼ cup tomato paste

2 tablespoon jaggery OR 4 teaspoon sugar

1 cup water

2 teaspoon salt

2 teaspoon garam masala

2 teaspoon amchoor (dry mango) powder

2 teaspoon lemon juice

2 tablespoon chopped cilantro

 Method:

  1. Soak dried peas with pinch of salt and baking soda for 6-8 hours with at least 2 inches of water above the peas level OR soak overnight.
  2. Drain and pressure cook with water (1 inch above peas level in the cooker) with pinch of salt and baking soda.
  3. Mix ginger paste, paprika, turmeric, coriander and cumin powder with 2 teaspoon water
  4. Heat oil in a pan. Add mustard seeds and let splutter. Add sesame seeds and let splutter. Add asafetida. Add ginger mixture. And stir well. Let cook for a little less than a minute on medium heat.
  5. Add tomato paste to the oil and mix well with the ginger mixture. Cook for 4-5 minutes or until the tomato gravy leaves the sides of the pan and is seen floating in oil.
  6. Add boiled peas and stir well. Cook for 2-3 minutes. Add jaggery/sugar and stir well. Add 1 cup water and cook on medium-high for 3-4 minutes until most of the water is absorbed/evaporated.
  7. Turn heat to low and cook for 5-6 minutes stirring occasionally. Add salt, garam masala and amchoor powder and lemon juice. Stir and cook for another 2-3 minutes.

TIP: If there is too much water then mash a few peas. This will cause it to absorb more water and thicken the gravy.

8. Turn off the heat and garnish with chopped cilantro.

 Variations:

  1. TO serve as Gujarati Sev Usal – add sev (thin plain besan bhujia available in Indian grocery store)and finely chopped onions.
  2. To serve as Gujarati chaat dish – add sweet date chutney, coriander green chutney, hot garlic chutney, finely chopped raw mango (or unripe avocado pieces in lemon juice!!!), fresh pomegranate fruit seeds, sev (thin plain besan bhujia available in Indian grocery store) and finely chopped onions.
  3. To serve as Mumbai ka Ragada Pattis – take the ragada in a deep dinner plate and add pattis, date chutney, coriander green chutney, hot garlic chutney and finely chopped onions.
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