Tag: North Indian

Ragda Sabji (Split Yellow Pea Curry)

Ragda Sabji (Spiced Yellow Pea Curry)

North Indian
Yellow Peas
Main Course
Stovetop
Instant Pot
High Protein
Medium Prep
Prep Time:
20 minutes
(plus overnight soaking)
Cook Time:
45 minutes
Serves:
6-7
Protein per serving:
12g

Ragda Sabji is a hearty and flavorful spiced yellow pea curry that’s both comforting and nutritious. This protein-rich dish combines tender yellow peas with aromatic whole spices and a rich tomato-onion base. Popular as street food when served with bread or potato patties, it’s equally satisfying as a wholesome home-cooked meal.

Main Ingredients

  • 2 cups yellow peas (dried), soaked overnight
  • 3 large vine tomatoes
  • 1/2 large onion, finely chopped
  • 1 medium onion, chopped into large pieces
  • 4-5 garlic cloves
  • 1-inch piece fresh ginger
  • 2 green chilies, slit lengthwise
  • Fresh cilantro for garnish
  • Fresh lemon juice
  • Salt to taste

Whole Spices

  • 1 tsp aniseed (fennel seeds)
  • 2 tsp cumin seeds
  • 3 green cardamom pods
  • 2 whole cloves
  • 3 dried red chilies
  • 1/2 tsp turmeric powder

Cooking Oils

  • 2 tsp olive oil (or any cooking oil)
  • 1 tsp ghee (optional, for Vegan version)

Prepare the Yellow Peas

  1. Soak yellow peas in water overnight
  2. Drain and wash thoroughly
  3. Cook in Instant Pot with 4 cups water, salt, and 1/2 tsp turmeric powder
  4. Set aside 1/2 cup cooked peas separately for later use
  5. Reserve some cooking liquid for the gravy

Make the Spice Base

  1. Heat 1 tsp oil in a pan over medium heat
  2. Add cardamom, cloves, 1 tsp cumin, and aniseed – fry until fragrant
  3. Add dried red chilies and large onion pieces
  4. Fry for a few minutes until onions start to soften
  5. Add tomatoes and 1/2 tsp turmeric
  6. Cover and cook, stirring occasionally, until tomatoes soften completely

Create the Gravy Base

  1. Once tomatoes are soft, blend the cooked spice mixture with the reserved 1/2 cup peas
  2. Add some cooking liquid from the peas to make a smooth puree
  3. Strain if desired for a smoother texture

Final Assembly

  1. Heat 1 tsp ghee in the same pan
  2. Add finely chopped onions and green chilies
  3. Cook until onions are translucent
  4. Add the prepared puree and mix well
  5. Add cooked yellow peas with some cooking liquid
  6. Adjust consistency – it should be like a thick gravy
  7. Cover and simmer until desired thickness is reached
  8. Check seasoning and add salt as needed
  9. Turn off heat, wait 30 seconds, then add lemon juice to taste
  10. Garnish with fresh cilantro
Texture Tip: The consistency should be thick enough to hold its shape but not too dry. Adjust with cooking liquid as needed during the final cooking stage.

Serving Suggestions

  • Street Food Style: Serve over toasted multigrain bread pieces, topped with finely chopped raw onions and fresh cilantro
  • Classic Chaat: Pair with crispy aloo tikki (potato patties) for an indulgent street food experience
  • Complete Meal: Serve with steamed basmati rice, roti, or naan bread
  • Garnish Options: Always serve with finely chopped raw onions, fresh cilantro, and lemon wedges on the side
  • Healthy Bowl: Serve over quinoa or brown rice with a side of yogurt

Storage: Keeps well for 3-4 days in refrigerator, tastes even better the next day
Health Benefits: High in plant protein, fiber, folate, and B vitamins – great for vegetarian protein needs