Step-by-Step Instructions

1. 1.Soak White Peas

   Take 1 cup of white peas, rinse them thoroughly, and soak them in water for a minimum of 8 hours or overnight. The peas should plump up beautifully after soaking.

2. 2.Pressure Cook Peas and Potatoes

   Drain the soaked peas and add them to a pressure cooker. Add 2 medium-sized potatoes, peeled and chopped into small pieces. Add 1/4 teaspoon of turmeric powder and 1 teaspoon of salt. Pour enough water to completely immerse the peas and potatoes. Stir well. Close the pressure cooker and cook for 3 whistles on medium flame.

3. 3.Prepare the Ragda Base

   Heat 2 tablespoons of oil in a wide kadai (wok). Once the oil is hot, add 1 teaspoon of cumin seeds. Add 2 medium-sized onions, finely chopped, and 3 green chilies, finely chopped. Sauté the onions until they turn translucent and a lovely golden color.

4. 4.Add Ginger Garlic Paste and Tomatoes

   Add 1 teaspoon of ginger garlic paste to the sautéed onions and mix everything well. Continue to sauté until the raw smell of the ginger garlic paste disappears. 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 teaspoon of salt, 1 teaspoon of chili powder (Kashmiri red chili powder can be used for color), 1 teaspoon of coriander powder, and 1 teaspoon of cumin powder. Mix all the spices well with the onion-tomato mixture, cooking until the raw smell of the spices is gone.

6. 6.Combine with Cooked Peas and Potatoes

   Add the pressure-cooked peas and potatoes to the kadai. Mix everything well until all ingredients are well combined. If you prefer a gooier texture, you can mash some of the peas and potatoes lightly with a heavy ladle or potato masher. Check for seasoning and add more salt if needed.

7. 7.Simmer and Finish the Ragda

   Add 1/4 teaspoon of 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. After 5 minutes, open the lid. Squeeze the juice of half a lemon over the ragda and garnish with a few chopped fresh coriander leaves. The ragda is now ready.

8. 8.Assemble the Ragda Chaat

   Transfer a portion of the prepared ragda to a serving bowl. Top with a generous amount of chopped onions. Sprinkle some chaat masala powder and add a handful of sev. Finally, garnish with finely chopped coriander leaves.

9. 9.Serve and Enjoy

   Serve the Ragda Chaat immediately. You can also enjoy it with hot samosas or your favorite chutneys. Squeeze a little extra lemon juice on top just before eating for an added zing.