These matar are so heavenly in taste it will take you on a reminiscent tour to delhi..
I learnt this after my marriage as my in laws are Punjabi.
For the matar (white peas curry)
1 cups dried white peas (safed matar)
3 cups water for pressure cooking the dried white peas.
1 tablespoon oil
1 tbsp rock salt or as per your taste
1 teaspoon chaat masala
1 teaspoon roasted cumin powder
½ teaspoon dry mango powder (amchur powder)
¼ teaspoon red chili powder
1/4th cup Tamarind pulp
1 tbsp green chutney
1 small onion – finely chopped
1 medium sized tomato – finely chopped
1 medium size boiled potato
1 green chili – slit or chopped
½ inch ginger – julienned or finely chopped
1 lemon – quartered some coriander leaves (optional)
Method :
1. Soak the matar or dried white peas overnight or for 7-8 hours.
Drain and then pressure cook with 3 to 4 cups of water till the matar are completely cooked.
2. In a pan heat oil on a low flame.
3. Add in onions, tomatoes, potatoes, ginger and green chillies. Mix well.
4. Then add the dry spice powders one by one – chaat masala, roasted cumin powder, amchur powder, red chili powder, rock salt. Donot stir.
5. Till this time the oil will be heated really well, immediately pour this sizzling hot oil on spices added and cover with the pressure cooker lid. Don’t close the lid just cover on top.
6. After 2-3 minutes uncover and mix well. If there is extra water and the mixture is thin, then simmer till the matar get a medium consistency. We don’t want too much water in matar.
7. Lastly add Tamarind pulp and green chutney.
8. Cook the matar or peas curry till all the flavors are mingled, for about 2-3 minutes.
9. Check the seasoning and adjust spices if required.
10. You can make this and keep it earlier. When serving reheat the matar curry.
Garnish with coriander leaves.
Serve matar with kulcha in bowls or plates.
Happy cooking!!
Happy eating!!
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