Step-by-Step Instructions

1. 1.Soak White Peas

   Take 1 cup of white peas and soak them in water for a minimum of 8 hours.

2. 2.Cook Peas and Potatoes

   Drain the soaked peas and add them to a pressure cooker. Add 2 medium-sized chopped potatoes, 1/4 tsp turmeric powder, and 1 tsp salt. Pour enough water to completely immerse the peas and potatoes. Mix well. Pressure cook for 3 whistles on medium flame.

3. 3.Prepare the Ragda Base

   Heat 2 tablespoons of oil in a wide kadai. Once the oil is heated, add 1 tsp cumin seeds. Then add 2 finely chopped medium-sized onions and 3 finely chopped green chilies. Sauté until the onions are translucent and turn a lovely golden color.

4. 4.Add Ginger Garlic Paste and Tomatoes

   Add 1 tsp ginger garlic paste and mix well, sautéing until the raw smell is gone. Then add 2 finely chopped tomatoes and mix them along with the onions. Cook until the tomatoes become a bit mushy.

5. 5.Add Spices

   Add 1 tsp salt, 1 tsp chili powder, 1 tsp coriander powder, and 1 tsp cumin powder. Give it a quick mix and sauté until the raw smell of the spices has gone.

6. 6.Combine with Cooked Peas and Potatoes

   Add the cooked peas and potatoes from the pressure cooker to the kadai. Mix everything well until it's all well combined. You can mash the peas and potatoes slightly with a heavy ladle or potato masher if you prefer a gooey texture. Check for seasoning and add more salt if needed.

7. 7.Simmer the Ragda

   Add 1/4 tsp garam masala powder and mix it in. Close the kadai with a lid and let it simmer for about 5 minutes on low flame to allow the flavors to meld.

8. 8.Finish and Garnish

   After 5 minutes, open the lid. The ragda should have come together beautifully. Squeeze the juice of half a lemon and add some chopped fresh coriander leaves. Stir gently. Transfer the ragda to a serving bowl. Garnish with chopped onions, a sprinkle of chaat masala powder, sev, and finely chopped coriander leaves.