- Cooking Safed Matar (Dried White Peas) 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. If there is extra water and the mixture is thin, then simmer till the matar get a medium consistency. Mash the matar slightly with a wooden spoon. The soaked matar can also be cooked in a pan, but they will take a lot of time. Preparing Jaljeera Chutney Grind all the ingredients listed under jaljeera chutney with 1/4 or 1/3 cup water to a smooth paste. Keep aside. Making Matar Curry In a pan, heat oil. on a low flame, first brown the cumin seeds. Remove the pan from fire. Then add the dry spice powders one by one - chaat masala, roasted cumin powder, amchur powder, red chili powder, garam masala powder. Stir and immediately pour this mixture into the cooked matar/peas or add the cooked matar to this mixture. Switch on the fire and heat through the matar for 3-4 mins. Now add the prepared jaljeera chutney and stir. If the matar mixture looks dry, add some water. Cook the matar or peas curry till all the flavors are mingled, for about 2-3 minutes. Check the seasoning and add more black salt if required. You can make this and keep it aside till you prepare the kulchas. when serving reheat the matar curry. Serve matar kulcha in bowls or plates. Top with onions, tomato, ginger and chilies. Squeeze some lemon juice on top and mix lightly. Garnish with coriander leaves and serve with matar kulcha.
Matar kulcha
#myrecipe
By Shaalini Shaalu
Jan, 11th
649
Servings
1 person
Cook Time
20 minutes
Ingredients
22
- 24
Ingredients
- Dried white peas
- Water
- Oil
- Cumin
- Chat masala
- Cumin powder
- Amchur powder
- Red chilli powder
- Garam masala
- Mint
- Fennel
- Cardamom
- Red chilli
- Hing
- Salt
- Black pepper
- Tamarind
- Onion
- Tomato
- Green chillies
- Ginger
- Lemon
- Ginger
- Coriander
