Ragda Chaat

Hi, this recipe  is from Hebbar's Kitchen and was really delicious; I am definitely making it again. 

My Dad says that I could make some extra and freeze it, if I wanted to. This would be a great idea for those nights when you don't have enough time to cook a meal. This recipe was recommended to us by a lady at my Dad's work as we have lots of chana dal (split chickpeas) to use up and she said she had a good recipe for that. Also, remember to soak the chickpeas overnight.

We served it with salad, Greek yogurt and a pitta bread each. I made enough for 6 people but I assume because we weren't having anything else with it like rice was the reason we finished it off! For some,  I think this may be a bit hot, so have a look here for some idea on how to tone down the curry.

Enjoy!

Hazel 

Dietary Info:

-Gluten-Free 

{Unless serving with a naan/pitta bread that has gluten in it}

-Dairy Free 

{Unless serving with plain yogurt}

-No Nuts 

{Unless you're serving it with them, as for me there were a few in the bombai mix}

-Vegetarian

-Vegan

Serves: 4-6 {6 with rice and naans, 4 with just naans/pitta breads} 

Ingredients:

For ragda:

-1 cup white peas / vatana / safed matar {I used chana daal, soaked overnight.}

-1 potato, peel & chop {Sometimes referred to aloo in the recipe.}

-1/4tsp turmeric {I used dried.}

-1/2tsp salt

-3 cups water

-3tsp oil {I used extra virgin olive oil.}

-1 onion, finely chopped {I used a brown onion as that was what I had brought but in the recipe video she used a red onion.}

-1 tsp ginger garlic paste {I mashed up 1 clove of garlic then added some dried ginger.}

-1 chilli, finely chopped {Any colour will do.}

-1 tomato, finely chopped {I used 3 small cherry tomatoes but you could use 1 big one.}

-1/4 tsp turmeric {I used dried.}

-1/2tsp kashmiri red chilli powder {I used chilli powder.}

-1/2tsp coriander powder {I used dried coriander.}

-1/4tsp cumin powder / jeera powder {I used dried cumin, from a spices jar in a supermarket.}

-1/4tsp garam masala

-1/4tsp salt

-2tsp coriander , finely chopped

For chaat:

-2tsp  green chutney

-2tsp tamarind chutney {I substituted for lemon juice because apparently it's a similar flavour.}

-2tbsp onion, finely chopped {Red onion.}

-2tbsp tomato, finely chopped

-1tbsp carrot, grated

-pinch chilli powder

-pinch chaat masala

-pinch cumin powder / jeera powder

-pinch salt

-handful sev {Crunchy noodles.}

-2tsp coriander, finely chopped



Method:

1: Firstly, in a pressure cooker take 1 cup soaked white peas (vatana), 1 potato, ¼ tsp turmeric, ½ tsp salt and 3 cup water. {I boiled my potatoes and chickpeas on the hob in a medium-large saucepan. I had to stir them every now and then as they kept bubbling over a bit.}

2: Pressure cook for 5 whistles or until white peas gets cooked completely. {About 25mins on the hob, during this time you could chop the onions, garlic, chilli etc for future steps. When done, don't drain them as you will need the extra liquid later.}

3: Now in a large kadai {I used a wok.}  heat 3 tsp oil and saute 1 onion, 1 tsp ginger garlic paste and 1 chilli. {I don't have ginger garlic paste so I chopped up on clove of garlic and added that in with 1tsp ginger, that wasn't fresh it was in a jar.}

4: Also, saute 1 tomato until it turns soft and mushy. {This is in the same pan, essentially means add a tomato to the onion mix and stir until it gets mushy. I used about 3-5 cherry tomatoes rather than 1 big one.}

5: Furthermore add ¼ tsp turmeric, ½ tsp chilli powder, ½ tsp coriander powder, ¼ tsp cumin powder, ¼ tsp garam masala and ¼ tsp salt. {All into the onion/tomato mix.}

6: Saute until the oil is released from the sides. {Saute until it all starts to clump together or if it starts to stick a lot.}

7: Now add boiled peas and mix well. {Add the potatoes and all the water from the saucepan/pressure cooker as well. I just tipped all the contents of my saucepan into the wok.}

8: Boil for 5 minutes or until the spices are absorbed well.

9: Mash the peas and potato slightly, to thicken the consistency.

10: Also, add coriander leaves and mix well. Ragda is ready. {I didn't add this.}

11: Take a cup of ragda in a serving plate.

12: Top with 2 tsp green chutney and 2 tsp tamarind chutney. {Or some lime juice.}

13: Also, add 2 tbsp onion, 2 tbsp tomato and 1 tbsp carrot.

14: Further add a pinch of chilli powder, chaat masala, cumin powder and salt. {I didn't a I was worried it was a bit spicy. Luckily it wasn't and I probably could've added these.}

15: Finally, top with sev, coriander leaves and serve ragda chaat. {I topped with bombai mix, which is in the same family as sev.}