Dried pea soup (Ragda)
"Ragda Pattis" is a typical hot-spicy-filling and nutritious appetizer found in Bombay. The street vendors sell the best kind if your stomach can take it! Its also popular as a weekend brunch dish in many homes, mine for sure.
Ragda is a white or green dried pea and Pattis is a potato cutlet. You have to soak the peas 4-5hrs ahead, I usually soak them overnight. Make sure to use a large container because the peas will bloat. You can find these peas at an Indian grocery store.
For the Ragda (1 cup):
- After the overnight soak, pressure cook for 3 whistles, with 1.5" of water above the peas.
- Blend 1/2 large tomato, 1 small yellow onion, a large galic pod and 2 green chillies.
- In a pot, take 2 tbsp of oil, let it heat for 30secs.
- Now add in 1tsp mustard, wait till they splutter, then a pinch of asafoetida, 1/2 tsp turmeric, 1 tsp red chilly pwd and the above blend.
- Cook the blend till it reduces to a semi-dry paste.
- Add in the pressure cooked peas, water to make it soupy.
- Salt to taste, 1 tbsp lemon juice and boil for 5-7mins.
This time in the interest of a growling tummy I just bought some hash, cooked it crisp on a skillet with some oil, salt and paprika.
But if you want to do it how its done then:
- Boil, peel and mash potatoes
- Mix in blend of garlic, ginger, green chilly
- Bind everything with salt to taste and lemon juice
- Make little cutlets and cook on a non stick till golden brown
- Layer the hash in a wide bowl
- Pour desired amount of ragda
- Garnish with cilantro chutney, tamarind or cranberry chutney, dried garlic chutney and sev (If you had to have one thing for garnish at home to make this dish a hit, get the tamarind chutney from an Indian store, or make the cranberry chutney at home)
- Top it off with some chopped onion and cilantro
- I also get soft rolls from my local bakery to wipe out the remaining ragda
2 comments:
So making this tomorrow. The peas have been lying in my pantry for ages and ages. Yumm...
Sonali.
good stuff matey!
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