Matar Ghugni Recipe

Cooking Directions

• STEP 1.Soak the dried yellow peas in water overnight.
• STEP 2.Drain the water and rinse the peas.
• STEP 3.In a pressure cooker, add the peas, water, turmeric powder, and salt. Cook for 3-4 whistles or until the peas are tender.
• STEP 4.In a separate pan, heat oil and add cumin seeds, chopped onions, and green chilies. Saute until the onions turn golden brown.
• STEP 5.Add ginger-garlic paste and cook for a minute.
• STEP 6.Add chopped tomatoes, turmeric powder, red chili powder, coriander powder, and salt. Cook until the tomatoes are soft and oil separates from the masala.
• STEP 7.Add the cooked peas along with the water and mix well.
• STEP 8.Add tamarind pulp and cook for another 5 minutes.
• STEP 9.Garnish with chopped onions, coriander leaves, and a squeeze of lemon juice.
• STEP 10.Serve hot as a snack or a side dish.

Cooking Tips

• You can adjust the spice level according to your preference 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, but it will take longer.
• You can also add boiled potatoes or chopped vegetables like carrots and bell peppers to make it more nutritious.

Storage and Serving

• Matar Ghugni can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat it in a pan or microwave before serving.
• Serve Matar Ghugni as a snack with some chopped onions, green chilies, and a squeeze of lemon juice.