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.
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