Ragda Chaat

Ingredients

• 1 cup Dried white peas (Matar/Vatana), can also use dried yellow or green peas

For ragda:

• 1 1/2 cup Water
• 1/4 teaspoon Ground Turmeric (Haldi powder)
• 1 teaspoon Coriander powder (Dhaniya powder)
• 1/2 teaspoon Salt

For the chaat:

• 2 Green Chili Pepper, diced, adjust to taste
• 1 cup Red Onion, diced
• 1 cup Tomato , chopped
• 1 inch Ginger , julienned
• 4 tablespoon Tamarind Chutney
• 2 tablespoon Mint Cilantro Chutney
• 1 teaspoon Roasted Cumin Powder
• 1/2 teaspoon Black salt (Kala namak)
• 1/2 teaspoon Chaat Masala
• 1 Lime
• Cilantro leaves, chopped, to garnish
• Nylon sev, also called thin sev (optional)

Instructions 

Preparing Ragda:

1. Rinse the white peas in water and then soak them overnight in 3 cups of water. Drain the soaking water when ready to cook.
2. Add the white peas along with water, turmeric powder, coriander powder, and salt to a pressure cooker (or instant pot). Give it a stir.
3. Close the lid of the pressure cooker and Pressure cook for 2 whistles on high flame. Then change to a medium flame and let it pressure cook for 12-15 minutes. (For instant pot, pressure cook on high pressure for 20 minutes)
4. Let the pressure release naturally. Make sure the ragda is well cooked. You can also put the curry on saute to thicken. You can also mash a few peas to thicken the consistency.

For Ragda Chaat:

1. In a serving bowl, take half cup ragda curry. Top with diced green chili, onions, tomatoes, and julienned ginger.
2. Top with 1 tablespoon of tamarind chutney and 1/2 tablespoon green chutney. Sprinkle the roasted cumin powder, black salt, and chaat masala.
3. Sprinkle some lime juice. Garnish with cilantro leaves, sev and enjoy!

For Delhi Style Matar Chaat:

1. Add the cooked ragda and all the ingredients under “chaat” to a large bowl. Mix together until well combined. Serve as is or with kulcha.