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Ragda is a street pea soup from Mumbai. I was inspired to make it with Navy beans for 2 reasons - I was out of the dry peas to make the traditional ragda and I happened to be reading about navy beans. Did you know why they are called so? They were fed (and probably still are) to the US Navy - because in short, they are the leanest beans - with the highest protein to fat ratio, so packed with tons
