Let me back up a bit first. My family is from the Indian state of Gujarat (reference point: north of Mumbai). Each state specializes in different cuisines. For example, a lot of people are familiar with chicken tikka masala, saag paneer, etc. These dishes originate from the state of Punjab (reference point: north of Gujarat). Gujarat is known for rotli (flatbread), daar (lentil soup), shak (veggies in spices), and laddus (a sweet made with wheat flour and lots of butter)! 🙂 Ragda patties is actually a speciality dish that people make on special occasions because it is usually pretty time-consuming to cook. BUT, we are in luck because my aunt shared her simple recipe with me as she cooked tonight. 🙂 It’s “semi-homemade” in my opinion because the patties she uses are store-bought. Trader Joe’s (thank the heavens for this store) sells Masala Burgers that make for great substitutes for the homemade patties (the time-consuming part of the recipe.)
Please refer to my Indian Spices post for details about the spices used in this recipe. And the thing to remember is that the amount of each spice used can be adjusted to your taste – don’t be afraid to experiment. I always start with a little bit and add as needed.
So, without further ado, I give you the recipe for Ragda Patties (this recipe makes approximately 6-8 servings):
3 cups dried peas
1 large sweet onion
8 oz. canned tomatoes
2-3 Tbsp. olive oil
3 garlic cloves (minced)
1/2 inch piece of grated ginger
5 cups of water
1 tsp. cumin seeds
small pinch of clove powder
1.5 tsp ground cumin and coriander powder
1 tsp. garam masala
3.5 tsp salt
1 tsp turmeric
1 tsp. ground red pepper
1 Tbsp. brown sugar
1. The first thing you want to do is completely soak the dried peas in water for about 2 hours.
2. Then drain the peas and transfer over to another bowl that is safe to use on the stove top. Fill the bowl with water but leave about one inch of space from the top.
3. Boil the peas and water combo on medium high heat for about 45 minutes until the peas are cooked through (keep an eye to ensure that the water doesn’t boil over and create a mess).
4. In the meantime, puree the tomatoes in a blender. Remove the mixture and set aside.
5. Chop the onions in the blender, but make sure not to puree – should still have a chunky texture.
6. Heat about 2-3 Tbsp. olive oil in a large pot.
7. Add cumin seeds and pinch of clove powder.
8. After about a minute or so, add the onion and cook on medium heat until soft.
9. Add the ginger and garlic and cook for a couple of more minutes.
10. Add salt, cumin and coriander powder, turmeric powder, ground red pepper, and garam masala and saute for two more minute.
11. Add the pureed tomatoes and water and allow the mixture to simmer.
12. Taste at this time and adjust the seasonings to your taste.
13. Add the cooked peas with the cooking water and let simmer for 15-20 minutes.
14. Enjoy the “pea soup” with TJs Masala Burgers by spooning the soup into a bowl and topping with a cooked burger.
This dish is usually eaten with a few different toppings – sev (string like fried crispy snack made with gram flour), sweet chutney (made with either dates or apple butter), spicy green chutney (made with cilantro), and raw diced onions. The sev and chutney can easily be found in Indian grocery stores – don’t be shy…just ask!!
If you have any questions about ths recipe, the ingredients used, or anything else at all, please shoot me an email or leave a comment. I’d be more than willing to explain further.
Do you like Indian food? What’s your favorite dish?
Before I sign out for the night, I want to leave you with a gorgeous sunset…ain’t it grand?!