Ingredients:
White peas: 1 small cup (soaked overnight)
ginger: 3 Tbs grated
green chillies: 2
coriander leaves:
Spices: roasted Cumin seeds powder, salt, red chilli pd, hing/asafoetida,
Tamarind paste:1 tsp (optional) or add some Tamarind chutney (if at home) when eating.
Lemon juice: for flavor
METHOD:
1. Pressure cook the soaked matar/white peas with grated ginger (2-3 tbs), just well done (2-3 whistles) It should not become totally mushy but have soft peas visible.
2. In a big karahi, add some oil. When hot, add 2 tsp cumin seeds & little hing. Then add the softened matar to it. Stir & add salt & red chilli powder, some more fresh grated ginger, chopped green chillies & let it cook for a while. At this point you can add little tamarind paste (optional) for flavor & darker color. Do not cover, just stir lightly without letting it stick or becoming pasty.
3. Taste for salt, & in the end, sprinkle plenty of roasted cumin powder (bhuna zeera) all over it. When done, squeeze freshly cut lemon juice & mix.
4. Garnish with chopped coriander leaves before serving hot with soft Kulcha naans (round Indian bread).
White peas: 1 small cup (soaked overnight)
ginger: 3 Tbs grated
green chillies: 2
coriander leaves:
Spices: roasted Cumin seeds powder, salt, red chilli pd, hing/asafoetida,
Tamarind paste:1 tsp (optional) or add some Tamarind chutney (if at home) when eating.
Lemon juice: for flavor
METHOD:
1. Pressure cook the soaked matar/white peas with grated ginger (2-3 tbs), just well done (2-3 whistles) It should not become totally mushy but have soft peas visible.
2. In a big karahi, add some oil. When hot, add 2 tsp cumin seeds & little hing. Then add the softened matar to it. Stir & add salt & red chilli powder, some more fresh grated ginger, chopped green chillies & let it cook for a while. At this point you can add little tamarind paste (optional) for flavor & darker color. Do not cover, just stir lightly without letting it stick or becoming pasty.
3. Taste for salt, & in the end, sprinkle plenty of roasted cumin powder (bhuna zeera) all over it. When done, squeeze freshly cut lemon juice & mix.
4. Garnish with chopped coriander leaves before serving hot with soft Kulcha naans (round Indian bread).