Ragda Capsicum Bowls

Name: Ragda Capsicum Bowls
Total time: 1800 s
Yield: 6-7 servings
Cuisine: Indian
Ingredients: 1 cup Dried White Peas; 2 Potatoes large cubed; 1/4 tsp Turmeric powder; 1 tsp Salt or to taste; 1/2 cup Red Kidney Beans or Rajma; 2-3 Green Chillies finely chopped; 2 tbsp Oil; 2 Tomatoes finely chopped; 1 Onion finely chopped; 1 tsp Ginger garlic paste; 1/2 tsp Cumin powder; 1/2 tsp Coriander powder; 1 tsp Red Chilli powder; 1/4 tsp Turmeric powder; 1 tsp Salt; 1/2 tsp Garam Masala; 1 bunch Coriander Leaves chopped; as required Green Chutney; as required Dates and Tamarind Chutney; as required Curd; 1 tsp Chat Masala; as required Haldiram's Chatpata Mixture or trailmix. (Optional)

ZMA @zesty5

#weekmulticolour
Ragda is a lovely street food in our Country. It's loved by everyone. In this variation, I have used Red Kidney Beans or Rajma too just for a nice change. It's purely optional. You may skip that. And then present Ragda in style in Capsicum bowls. And not only that, Capsicum can also be eaten along with it. So for that, you can just toss them in little Oil or Ghee for a lovely crunch. However this is also optional. Do not mash Ragda fully. Let it be a bit on the crunchy side for an awesome texture when you dig in.
Iftaar meals can be made easily with beautiful ideas as this.
Happy Innovative Cooking with Zee!

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Ingredients

25-30 minutes

6-7 servings

FOR THE PRESSURE COOKING-
1 cupDried White Peas
2Potatoes large cubed
1/4 tspTurmeric powder
1 tspSalt or to taste
1/2 cupRed Kidney Beans or Rajma
FOR THE RAGDA-
2-3Green Chillies finely chopped
2 tbspOil
2Tomatoes finely chopped
1Onion finely chopped
1 tspGinger garlic paste
1/2 tspCumin powder
1/2 tspCoriander powder
1 tspRed Chilli powder
1/4 tspTurmeric powder
1 tspSalt
1/2 tspGaram Masala
1 bunchCoriander Leaves chopped
as requiredGreen Chutney
as required Dates and Tamarind Chutney
as requiredCurd
1 tspChat Masala
as required Haldiram's Chatpata Mixture or trailmix. (Optional)

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Steps

25-30 minutes

1

First of all, we need to wash and soak both Rajma and White Peas overnight. Next day, pressure cook them with, Potatoes, Salt and Turmeric powder. Add about 3 cups of water and pressure cook for about 7-8 whistles or as required. As for Capsicums, roast them in a little of Ghee for that lovely crunch. However they can be used as it is also. Just wash them clean. Chop the top and remove all the seeds. They are done.
2

To a pan, add Oil to be heated. Add Ginger garlic paste and Onion. Saute until nicely browned. Add rest of the spices too including Green Chillies. After nearly done, add chopped Tomatoes. Mix well and saute until soft and mushy. Stir in Salt accordingly. To this add cooked Ragda. Mix well again and mash it a little. It should be all done and creamy. Garnish with chopped Coriander Leaves.
3

Now for the best part and that is of assembling and presentation. I have served it in Capsicum bowls. Stuff it in each Capsicum bowl.
4

Top with Green Chutney, Curd, Dates Chutney, Chat Masala and some of Haldiram's Chatpata Mixture. It's optional. You can serve with toppings of your choice. Enjoy!

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Cooksnaps

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ZMA @zesty5

on May 06, 2021 01:06

Homemaker by choice and a passionate cook by heart. An aspiring cook who actually never knew anything about Cooking until i became a mother myself.With Motherhood came the responsibilities as well and this was the turning point in my life.I started to learn the ABC's of cooking, taking help from my mother and my MIL. And time just flew. I spread my wings higher and higher. With my love for excellence and innovation, i stepped into a world of homecooks with my exposure to Cookpad one fine day on the social media. And there was no looking back since then and i have not only shared recipes here on this wonderful platform but also have made some lovely friends as well. Today iam successful because of my hard work, dedication and loads of good wishes of my family and my kids in particular.