Ragda Pattice
Pea Soup
The weather is cool and all I want for breakfast, lunch, and dinner is something HOT. This is a hot soup made with some Indian spices of course. This one is a childhood favorite and a traditional Gujarati Recipe at that. I really hope you all enjoy it as much as my family and I do. The addition of vegetable patties makes this dish hearty and healthy enough to enjoy with no guilt.
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SOME TIPS
- If you are in a time crunch you can always buy patties that are readily available.
- I have seen Vegetable Patties and Vegetarian Masala Burgers at Trader Joes freezer section
- Aloo Tikki at Indian Grocery Stores in the freezer section is also a great alternative.
- If you want to go the traditional route then potato patties are the way to go. You can steam potatoes yourself and mash them up, buy hashbrown mix, or a box of mashed potato mix from the grocery store.
Now for the soup part
I use whole dried peas (aka-vatana) in this recipe because it’s the only way my family has ever made it. BUT you can also make it with chickpeas/garbanzo beans. Any of the variations should taste similar but the cooking time will vary. I tried to speed up the process of cooking the DRIED peas by using the Instant Pot. Which is a time-saver when it comes to recipes like these.
Let me know how you like it! I love hearing from you :). INSTAGRAM, FACEBOOK, or EMAIL @thecurrymommy.
Recipe
An Indian spiced pea soup served with vegetable patties. It is hearty, healthy, and super delicious on a cold or rainy day.
- 1 cup dried, whole green peas
- 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
- 1/2 large lemon’s juice
- 1 tsp fresh grated turmeric (or powder)
- salt
- oil
- red chili powder
- sev (fried chick-pea flower snack)
- chopped onion
- chopped tomato
- chopped cilantro
- chopped chili peppers
- 4 tbsp green chili pepper of choice
- 1 tbsp oil
- 1/2 tbsp lemon juice
- water
- salt
- 3 tbsp apple butter
- 1 tsp jeera (cumin) powder
- 3 tbsp water
- red chili powder
- 4 cups steamed and mashed vegetables of choice (I prefer potatoes)
- 1 tbsp garlic (more or less)
- 1 tbsp ginger (more or less)
- 3 sprigs green onions, chopped finely (optional)
- 1/4 cup cilantro, chopped finely (optional)
- green chillies, chopped or blended
- salt
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Soak the green peas for 4-6 hours in cold water. SIDE NOTE: since this is a large bean, it tends to take a while to cook naturally.
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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 cool completely on it’s own and open when valve drops.
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Set the Instant Pot to Saute Mode and add all of the ingredients.
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Let the mixture boil for about 5 minutes and then remove from heat to cool. NOTE: the soup will thicken as it cools.
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Blend chili peppers, oil, and salt together. Add water to reach the consistency you prefer. I prefer a thicker chutney for this dish.
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Whisk the apple butter, water, jeera powder, and red chili powder together.
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Note: there is no salt needed for this chutney.
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Combine all ingredients in a large bowl.
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Form patties using your hands and some oil. Gloves are highly recommended since spices are involved.
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Heat a skillet on medium high with some oil
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Place patties on the skillet assuring they are not too close to each other. (I have a hard time flipping them when they are too close together, but you might be better at that than me)
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Cook until slightly brown on both sides.
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TIP: Use Hash Brown potato mix for a quicker option.
NOTE: If you do not want to make the vegetable patties, then they can be bought at an Indian Grocery Store. Check the frozen section for Aloo Tikki.
ALSO: Trader Joes sells broccoli patties which can be substituted for a healthier readily available option.
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Place patty in a soup bowl.
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Cover with ragdo (pea soup).
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Add chutneys, chopped onion, tomatoes, and cilantro.
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Top with sev.
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ENJOY HOT!
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HAPPY EATING FOLKS <3
