Piyali refers to the bowl in which the Ragda is served. My earliest memories of eating Ragda was straight after tuitions. A group of us school girls all rushing to our favourite chaatwala to place our order.
Serving us each according to our taste and perfecting it, was his trick to keep customers flocking to him.
So best eaten as a snack but can also be eaten for meal times. Guaranteed it’s finger licking good and will finish off in no time.😋
So to the recipe in a jiffy.
Ingredients for Ragda:
- Vatana/White dried peas 2 cups/500gms. soaked overnight
- Tumeric powder 1/2 tsp.
- Oil 1 tbs.
- Water 5 cups
- Potatoes 2-3nos./250gms. washed, skin peeled and cut into small cubes.
- Salt to taste
- Onions 2nos. medium size/300 gms. Cleaned and finely chopped
- Coriander 1/4 bunch cleaned, washed and finely chopped
- Tamarind 2 small lime size balls soaked in 1/4 cup water
- Kokum 6-7 nos. soaked with the tamarind in the same bowl.
- Coriander powder to taste
- Red chilli powder to taste
- Cumin powder to taste
- Discard the water in which the peas are soaked.
- Add fresh water and boil the peas and potatoes with tumeric, salt, oil for 4 whistles or for half an hour. Keep aside and let it cool naturally.
- In the meanwhile extract a thick pulp from the tamarind and kokum. Keep aside in a bowl.
- Finely chop onions and keep in a bowl.
- Finely chop coriander leaves and keep in a bowl.
- Keep the coriander, chilli and cumin powders ready in small bowls.
- Now carefully open the cooker and check your ragda/white peas and potatoes and the taste(for salt).
- Add water and boil again if too thick.
- In a bowl take the quantity of Ragda you want to eat.
- Add the onions, coriander leaves, cumin, coriander and chilli powders along with the tamarind-kokum pulp.
- Mix well and enjoy.