Matar Kulcha Recipe

Ingredients

• 1 Cup safed matar (dried white peas)
• 1/4 teaspoon asafoetida (hing)
• Salt to taste
• 4 cloves (laung)
• 3 Cup water
• 1 teaspoon black pepper powder
• 1 tablespoon Garam Masala (( see recipe here))
• 1 teaspoon Chaat Masala
• 1 tablespoon cumin powder
• 2 tablespoon tamarind pulp
• Salt to taste
• 2 green chilli, sliced
• 1 tablespoon ginger peeled and cut into thin strips
• 1/2 Cup chopped onion
• 1/2 Cup chopped tomato
• 2 tablespoon chopped coriander leaves

Instructions

1. 1

   --- How to pressure cook safed matar (dried peas): ---

2. 2

   Clean, wash and soak matar overnight in water or for 4 - 5 hours.

3. 3

   Next day drain water, transfer matar in a pressure cooker with approximately 3 cups of water, asafoetida, cloves and salt.

4. 4

   Pressure cook the peas till soft but not mushy. It usually takes 4 whistles over a low flame. Allow the steam to release naturally from the pressure cooker. Open the lid, and check for doneness. The peas should be soft and fully cooked.

5. 5

   --- How to make Delhi style matar: ---

6. 6

   Transfer boiled peas to a wide casserole. Turn on the heat. Add the dry spices - garam masala, chaat masala, cumin powder, and black pepper powder. Mix nicely.

7. 7

   Next, add tamarind pulp, sliced green chilli, and ginger. Mix nicely and allow matar to simmer over low heat for 10 minutes to absorb the flavor of spices.

8. 8

   Transfer prepared matar to a serving bowl. Garnish with chopped onion, tomato, and coriander leaves.

9. 9

   Serve Delhi Style Matar with kulcha and coriander chutney.