Piping Pot Curry · by Meeta Arora★ 4.9 (11)
Ragda Recipe
NUTRITION · PER SERVING520M COOK
CAL 10%·PRO 23%
CARBS 29G61% OF CAL
2G FIBER26G OTHER1G TOTAL SUGAR
FAT 4G20% OF CAL
2G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A white peas curry from North India, used as a topping for street foods like ragda pattice and pani puri. Spiced and tangy, it's vegan and gluten-free.
componentindianbeans🥘 pressure cookergluten freevegetarian
View the full recipe on Piping Pot Curry →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 cup Dried white peas (Matar/Vatana) (whole, rinsed and soaked overnight )
- 1 tablespoon Ghee or Oil (use oil for vegan )
- 1 Green Chili Pepper (chopped (optional))
- 1/2 tablespoon Ginger (julienned or grated )
- 1 pinch Asafoetida (Hing) (skip for gluten-free)
- 2 cup Water
- 1-2 teaspoon Lime juice (or tamarind paste )
- Cilantro (to garnish)
- 1/4 teaspoon Ground Turmeric (Haldi powder)
- 1 teaspoon Coriander powder (Dhaniya powder)
- 1/2 teaspoon Red Chili powder (Mirchi powder) (I used Kashmiri red chili powder )
- 1 teaspoon Ground Cumin (Jeera powder)
- 1 teaspoon Salt
At a glance
PER SERVING · TIME 520M
CAL 10%·PRO 23%
CARBS 29G61% OF CAL
2G FIBER26G OTHER1G TOTAL SUGAR
FAT 4G20% OF CAL
2G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 590mg
- Total sugar
- 1g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 741mg
- Calcium
- 82mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 590MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.