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Home / Recipes / RAGGO CHONA - spicy whitepea masala

Photo of RAGGO CHONA -  spicy whitepea masala by Sujatha Ratnala at BetterButter

RAGGO CHONA - spicy whitepea masala

Sujatha Ratnala
5 minutes
Prep Time
30 minutes
Cook Time
4 People
Read Instructions Save For Later

ABOUT RAGGO CHONA - spicy whitepea masala RECIPE

My mother recalls that in her childhood days, the pulses, vegetables and dishes would be seasonal due to limited storage techniques and hence white pea in monsoon, junumulu in November and Pumpkin dishes in January. The white peas would be diligently dried and stored for the rainy days. Come monsoon, after a hard days work in the slushy fields, the farmers would snack on the spicy white peas roast masala. In a modified and gravy form, a simple and tangy dish that goes well with rotis.

Recipe Tags

  • Veg
  • Easy
  • Everyday
  • Orissa
  • Pressure Cook
  • Sauteeing
  • Side Dishes
  • Low Fat

Ingredients Serving: 4

  1. White peas - 1 glass
  2. ginger chopped - 1 inch
  3. onion cut in length - 1
  4. Green chilly - 1
  5. Red chilly - 1
  7. Mustard, Jeera, Urad dal- 1/2 tsp each and a few Curry leaves
  8. masala POWDERS:
  9. turmeric podwer - pinch,
  10. oil - 2 sp
  11. chilly powder 1/2 sp
  12. Garam masala - 1/2 tsp


  1. Soak the white peas for 4 hours or overnight. Wash and Pressure cook it for 4 whistles.
  2. In a cooker pan, heat the oil. Make a seasoning of mustard, jeera, udal dal and curry leaves. Add green chilly, red chilly and ginger. Add onion cut length wise and salt. Saute for 5 minutes.
  3. Add the boiled chana, turmeric powder, chilly powder, garam masala, salt and required water (Around 3 glasses). Cook for 2 whistles on low flame.
  4. After cooling, heat till required consistency.
  5. Serve with rotis.

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