Ingredients
- RAGDO (PEA SOUP)
- 1 cup dried, whole green peas (available at Indian grocery stores)
- 4 cups water (use less for thicker soup)
- 3 tbsp apple butter
- 1 tsp jeera (cumin) powder
- 1 tsp garam masala
- 1 tbsp ginger
- 1 tbsp garlic
- 2 tbsp sugar
- ½ large lemon's juice
- 1 tsp fresh grated turmeric (or powder)
- salt
- oil
- red chili powder
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Ragda Patties, an Indian Chaat Recipe with Spiced Soup
Time: 20 minutes prep, 1 hours cook
Servings: 4
Directions
- RAGDO (PEA SOUP)
- Soak the dried whole green peas for 6-8 hours in cold water. SIDE NOTE: since this is a large bean, it tends to take a while to cook naturally.
- Rinse well and put in the Instant Pot with 4 cups of water. Close the lid and push the bean pre-set. Let the Instant Pot cook and cool completely on it's own and open when valve drops.
- Set the Instant Pot to Saute Mode and add all of the ingredients. The soup will be very runny. Don't fret
- Let the mixture boil for about 5 minutes and then remove from heat to cool.
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Summary
An Indian spiced pea soup served with vegetable patties. It is hearty, healthy, and super delicious on a cold or rainy day.
