Cooking Instructions
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Step 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.
Step 2
Remove from heat and let the pressure come down by itself.
Step 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.
Step 4
Soak
Tamarind Pulp (2 Tbsp)
in 1/4 cup of water, microwave for a minute, mash and strain to get tamarind water.
Step 5
To prepare the peas, heat
Oil (2 Tbsp)
in a pan. Add
Cumin Seeds (1/2 tsp)
. Remove from heat.
Step 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.
Step 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.
Step 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.
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