Cooking tips for Ragada Pattice
Step 1 : Soak the Sri Bhagyalakshmi White peas overnight or for about 8 hours in enough water.
Step 2 : Pressure cook the white peas using sufficient water. Keep aside.
Step 3 : Grind the green chillies along with ginger and garlic to a coarse paste (without adding any water).
Step 4 : Heat a pan 1 tablebspoon oil, add cumin seeds and stir. Next add the ginger, garlic, green chilli paste and sauté until it turns light brown.
Step 5 : Now add the onions and stir until it turns light brown.
Step 6 : Add the chopped tomatoes, salt and cook until the raw smell of tomato is gone. Add garam masala powder, turmeric, chilli powder, tamarind paste and mix well.
Step 7 : Now add the water from the boiled cooked peas and make gravy.
Step 8 : Add the boiled Sri Bhagyalakshmi white peas and continue to cook on simmer and cover it with lid. Add more water if required.
Step 9 : Finally garnish with chopped coriander leaves/ cilantro and close the lid.
Step 10 : Do not forget to serve some chopped raw onions and slice of lemon. This gravy could be eaten well with chapathi, roti, poori, rice or bread.
Ideal preparation time is about 8 hours 10 minutes.
Ideal cooking time is about 15 minutes.
Choose Sri Bhagyalakshmi Foods Premium white peas to prepare Matar Gughni, Misal Pav, White peas vegetable soup, Chaat .
1.Sortex cleaned dehydrated white pea for best quality and hassle-free cooking and impressive health benefits.
2.Standardisation in procuring, processing and packing, leading to superior quality products.
3.Packed in hygienic conditions using automated equipment including refrigeration of frozen products.
4. Packaged using superior quality bags for better handling, storage and ease of transportation.
5. Contract farming with excellent back-end integration, leading to consistency in quality.
6. Excellent supply chain management to meet market demands.