Cooking Instructions
1.
Drain water from the
Green Peas (2 cups)
. Rub and wash again to discard any white skin. Put them in a pressure cooker. Add 1 1/2 cups water. Pressure cook on high heat till two whistles and reduce heat and let it cook for 15 minutes.
2.
Remove from heat and let the pressure come down by itself.
3.
Strain the peas to discard any water. Remove any of those thin white skins. Leave them in the strainer. Mash the peas with the backside of a karchi.
4.
Soak
Tamarind Pulp (2 Tbsp)
in 1/4 cup of water, microwave for a minute, mash and strain to get tamarind water.
5.
To prepare the peas, heat
Oil (2 Tbsp)
in a pan. Add
Cumin Seeds (1/2 tsp)
. Remove from heat.
6.
Add
Asafoetida (1 pinch)
,
Salt (to taste)
and
Chaat Masala (1 tsp)
,
Roasted Cumin Powder (1 tsp)
,
Garam Masala (1/2 tsp)
,
Kashmiri Red Chili Powder (1/2 tsp)
and
Mango Powder (1/2 tsp)
. Return to heat and stir for 30 seconds. If using tamarind water, add it here.
7.
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.
8.
Transfer in bowls top with
Onion (1)
,
Tomato (1)
,
Fresh Cilantro (to taste)
and
Green Chili Pepper (1)
. Squeeze some
Lemon (1)
on top and mix lightly. Serve with kulchas or naans.