Matar kulcha

• Produce

  • 1 pinch Asafoetida
  • 1/2 inch Ginger
  • 1 Green chili
  • 1 Lemon
  • 1 tsp Mango, Dry
  • 3/4 cup Mint, fresh loosely packed leaves
  • 1 Onion, small
  • 1 1/2 cups Peas, dried white
  • 1 Red chili, Dry
  • 1 Some coriander
  • 1 tbsp Tamarind, seedless
  • 1 Tomato, medium-sized

• Baking & Spices

  • 5 Black pepper
  • 1 tsp Fennel seeds
  • 1/4 tsp Garam masala, powder
  • 1/4 tsp Red chili powder
  • 1 tsp Salt, black

• Nuts & Seeds

  • 1 1/2 tsp Cumin
  • 1/2 tsp Cumin, Roasted

• Liquids

  • 3 1/4 cups Water

• Other

  • 1 teaspoon chaat masala
  • seeds removed from 1 black cardamom (- discard the outer cover

Found on vegrecipesofindia.com

Description

Directions

• 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.
• grind all the ingredients listed under jaljeera chutney with 1/4 or 1/3 cup water to a smooth paste. keep aside.
• 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.
• 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 kulchas.