Spicy White Peas Masala Curry/ Ragada

Today, I made Ragada—a flavorful curry that forms one half of the iconic Ragada Patties duo. Instead of pairing it with the traditional potato patties, I served it with soft rotis, and it worked wonderfully. The beauty of Ragada lies in its versatility; it pairs seamlessly with chapathi, roti, poori, rice, or even bread, making it a go-to dish for all occasions.

Ragada is traditionally prepared using dried white peas (vatana), which I don’t use as often as garbanzo beans. While they look somewhat similar—both being round and pale in color—white peas are smaller and smoother compared to the rugged texture of chickpeas. When cooked, white peas develop a creamy consistency and absorb spices beautifully, making them ideal for this curry. Their mild flavor also creates the perfect base for the bold, spiced masala in Ragada.

To elevate the dish further, I like to garnish it generously with chopped onions, fresh coriander, and a squeeze of lemon juice, which adds a burst of freshness. For a street-food-style flair, you can top it with tamarind chutney, green chutney, and sev. Ragada is not just a curry but a canvas, inviting endless customizations to suit your taste.

This dish holds a special charm in its simplicity and adaptability, and it is a delightful way to bring the essence of home-cooked comfort to your table.

Serves: 2-3 people

Ingredients:

• 1 cup white peas (dry)
• ¾ cup chopped onions
• 2-3 green chillies
• 2-3 medium tomatoes (ripe)
• 1  tsp garam masala
• ½ tsp turmeric
• 1 tsp red chilli powder (optional)
•  2-3 garlic pods (peeled and grated)
•  1 inch ginger (grated)
• 2 Tbsp tamarind paste
• 1 tsp cumin seeds
• Handful of chopped coriander for garnish
• Salt to taste
• Oil

Method: 

• Soak the peas overnight or for about 8-10 hours in enough water. Pressure cook the white peas using sufficient water. Keep aside.
• Grind the green chillies along with ginger and garlic to a coarse paste (without adding any water).
• Heat a heavy bottom pan (prefer non-stick), add about 1 Tbsp oil. Add cumin seeds and stir.
• Next add the ginger, garlic, green chilli paste and sauté until it turns light brown.
•  Now add the onions and stir until it turns light brown.
• Add the chopped tomatoes, salt and cook until the raw smell of tomato is gone. Add more oil at this time.
• Add garam masala powder, turmeric, chilli powder, tamarind paste and mix well. Now add the water from the cooked peas and make a gravy.
• Add the peas and continue to cook on simmer and covering with lid. Add more water if required.  Finally garnish with chopped cilantro and close the lid.

Do not forget to serve some chopped raw onions and slice of lemon. Goes well with chapathi, roti, poori, rice or bread.