Matar Ke Chole Dry White Peas

Ingredients for Matar Gughni Recipe

Soaked dried peas – 1 cup (200 grams)
Tomatoes – 2 (200 grams)
Green chilies – 2
Oil – 2 tbsp
Green coriander – 2 to 3 tbsp (finely chopped)
Cumin seeds – ½ tsp
Asafoetida – ½ pinch
Turmeric powder – ¼ tsp
Coriander powder – 1.5 tsp
Red chili powder – ¼ tsp
Garam masala – ¼ tsp
Ginger – 1 tsp (paste)
Salt – 1 tsp or to taste
How to make Matar Chole for Kulcha

Rinse the dried peas and soak them for 8 to 10 hours in a big bowl. After 10 hours, drain out the extra water. Grind tomatoes and green chilly in a mixer jar to prepare a fine paste and transfer to a bowl.

Boil the Dried peas

Place a pressure cooker on flame and add soaked dried peas to it, followed by 3/4 tsp salt. Close with lid and simmer until it whistles once.

After one whistle, reduce the flame to low and let them simmer for 2 more minutes. After 2 minutes, turn off the flame and let the steam escape on its own.

Prepare the masala

Meanwhile, prepare the masala. For this, take a wok and place it over flame. Add some oil to it. When the oil is hot, add cumin seeds. Keep the flame low while sauteing the spices. Then add asafoetida, turmeric powder and coriander powder. Saute for a while.

Now add ginger-tomato-green chilly paste and stir to saute it until oil starts leaving it edges. Keep the flame medium. After this, add red chilly powder and saute the masala again. Meanwhile check the dried peas. They are boiled through.

Add these peas to the prepared masala and mix them well. After this, add 1/2 cup water to it. You can keep the gravy thick or thin in consistency as per your taste and preference. Add remaining salt, garam masala and some green coriander to the gravy. Now cover and cook the dried peas for 3 to 4 minutes on medium flame.

After 4 minutes, stir the chole well. Matar chole are ready, turn off the flame and transfer them to a bowl.

Garnish with some green coriander and serve with piping hot chapatti, paranthas or kulchas and relish eating.

For 3 to 4 members