Ragada (Dried Pea Stew With Fragrant Spices)
Ragada is a Western Indian dried pea stew popularized by street vendors who serve it over potato patties as a snack, especially in the Mumbai (formerly Bombay) area. As people start to return home from schools and offices, vendors get ready to sell their fragrant fare. The delicious aromas emanating form the goodies entice customers to eagerly line up at their favorite snack stands for their turn to savor the delicacies. Ragada is also wonderful served with any rice dish, chapatis or other Indian breads, and other accompaniments. I like to sprout the peas just a little to boost their nutritive value; but sprouting will take time so one has to plan ahead. 8 Servings Ingredients: 2 Cups Dried Whole Peas, soaked or sprouted 1/2 tsp turmeric 2 tsp Salt or to taste Grind the following 4 ingredients together: Wet Masala 2 Green Chilies (Jalapeño or Serrano) 2 to 4 thin slices Fresh Ginger 2 Tomatoes 1 Tbsp Tamarind concentrate Dry Roast the following spices until fragrant and grind in...