Matar chat or ghughni Recipe

Cooking Directions

• STEP 1.Soak the dried yellow peas overnight or for at least 4-5 hours.
• STEP 2.Drain the soaked peas and rinse them well.
• STEP 3.In a pressure cooker, add the soaked peas, water, salt, and turmeric powder. Cook for 3-4 whistles or until the peas are tender.
• STEP 4.In a separate pan, heat oil and add cumin seeds. Once the seeds crackle, add chopped onions and saut茅 until golden brown.
• STEP 5.Add ginger-garlic paste and saut茅 for a minute.
• STEP 6.Add chopped tomatoes and cook until they turn soft.
• STEP 7.Add red chili powder, coriander powder, cumin powder, and garam masala. Mix well.
• STEP 8.Add the cooked peas along with the water from the pressure cooker. Mix everything together.
• STEP 9.Add tamarind pulp, lemon juice, and salt to taste. Cook for another 5-7 minutes.
• STEP 10.Garnish with chopped onions, tomatoes, and fresh coriander leaves.
• STEP 11.Serve hot as a snack or with puris or bread.

Cooking Tips

• You can adjust the spice level according to your taste by adding more or less red chili powder.
• If you don't have a pressure cooker, you can cook the peas in a regular pot. It will take longer, around 30-40 minutes.
• You can add chopped green chilies for an extra kick of spice.
• For a creamier texture, you can add a tablespoon of yogurt or cream at the end.

Storage and Serving

• Matar chat or ghughni can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the dish in a pan or microwave before serving.
• Serve it as a snack or light meal on its own or with puris or bread.