I use my 3-liter pressure cooker or a 6-quart instant pot to make this recipe but if you are scaling the recipe, use a bigger pressure cooker or instant pot. The time of pressure cooking will remain the same.Dried peas have a tendency to not cook evenly. Check multiple peas for tenderness before adding the remaining ingredients to them.If the ragda has not cooked evenly, pressure cook for another 4-5 minutes. The peas should be very slightly mushy when cooked perfectly.Keep in mind that it will not cook further once tamarind chutney is added to it how much ever you pressure cook it. That’s because of the sugar in the chutney.Ragda has a tendency to thicken as it cools down. Add some more water and heat it if it has thickened too much.Most of the time, boiled potatoes are also needed while making chaat dishes. So you can boil them along with ragda to save time and resources. Just keep a trivet over the ragda and place the potatoes over the trivet. Now cook them both together.