Potato dumplings in dried yellow peas curry (serves 4)
Ingredients for ragada (dried yellow peas curry)
- dried green peas (soaked overnight) – 1 cup
- turmeric powder – 1/2 tsp
- red chilli powder/ paprika powder – 1/4 tsp
- oil – 1/2 to 1 tsp
- asafoetida – a pinch
- salt to taste
Ingredients for patties
- potatoes – 5 medium sized
- cornflour – 2 tbsp
- salt to taste
- handful of chopped mint leaves
- handful of chopped coriander leaves
- grated ginger – 1/2 tsp
- lime juice – 1/2 tbsp
- sugar – 1/2 tsp
Ingredients for garnish
- coriander and mint chutney
- sweet tamarind chutney
- sev (crunchy noodles made from chickpea flour paste)
- chopped coriander
Procedure for ragada
- Rinse and soak the dried peas. Soak overnight or for about six hours in enough water.
- Drain the water and rinse the dried peas after the soaking period.
- In a pressure cooker, place the above rinsed peas with turmeric powder, asafoetida, oil and salt. Add water and mix well. Pressure cook for 20 minutes on medium to high heat.
- When the pressure falls in the cooker on its own, open the check to see if the peas are cooked thoroughly. (These peas take a long time to cook, in case the peas are not properly cooked then let them cook for 10 more minutes.)
- When the peas are done take them off the heat and set them aside.
- Boil the potatoes on medium heat either in a sauce pot with water or pressure cook them.
- Once the potatoes cool down peel them and roughly mash them.
- Add all the rest of the ingredients and mix them well.
- Now roll out small portions of the potato mixture into a ball and flatten it to make a patty. Repeat to make all the patties.
- shallow fry the patties on a nonstick pan till the patties crisp and golden brown.
Assembly of raged patties
- Place 2 or 3 patties in a shallow plate and pour the ragada over it
- Top with both the chutneys and sev and chopped coriander
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Serve to Perumal and enjoy the Prasadam.
