Matar Kulcha
Matar Kulcha is a popular street food from Delhi.It is lip smacking vegetarian curry made with dried white peas and served with bread kulcha.
- Prep time
- 8 hr 15 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 cup matar (dried peas) (soaked in enough cold water for 8 hours and drained)
- 1 black cardamom
- 1 bay leaf
- 2 cloves
- 1/2 teaspoon salt
- 1 teaspoon oil
- 1.5 tablespoon cooking oil
- 1 teaspoon ginger (chopped or julienned)
- 2 indian green chillies ((hot), or use serrano pepper, adjust to taste)
- 1/4 teaspoon hing
- 1/2 teaspoon roasted cumin powder (see blog post for how to)
- 1 teaspoon chaat masala
- 1 teaspoon Kala Namak (rock salt)
- 1/2 teaspoon dried mint
- 3/4 teaspoon red chilli powder ((hot), adjust to taste)
- 1/2 teaspoon black pepper powder
- 1/2 tablespoon tamarind pulp (I use store bought and its quite salty and tangy, adjust quantity as you like)
- 1/2 teaspoon salt (adjust to taste)
- Chopped fresh cilantro leaves, onions, tomatoes, green chillies
- Lemon Juice
Instructions
- 1
Make sure to soak the dried white peas (matar) overnight or for at least 6-8 hours. This will ensure that they cook evenly and become tender.Tip #1 If you forgot to soak the dry peas, soak them in warm water- they are ready in 4-5 hours (of course it depends of quality and freshness of peas too).
- 2
In a pressure cooker, add everthing listed under "for boiling the peas". Add 1-1.5 cups water and pressure cook on medium for 2-4 whistles until tender. These peas cook very fast so keep an eye. Let pressure release naturally. The peas should be soft when squeezed between your fingers but hold shape.
- 3
Heat oil in a pot.
- 4
Add the cumin seeds, hing, green chillies and ginger all at once and saute for a minute or so. Dont let burn.
- 5
Add the boiled peas next along with all the liquid. Add all the powdwered spices next. Mix well and let simmer for 3-4 minutes.
- 6
Add the boiled peas next along with all the liquid. Check and adjust the salt. Coved the lid and let the peas cook with everrthing for about 20 minutes on low medium heat till the poatoes are tender.
- 7
Add the tamarind pulp, mix nicely, you can mash the peas a bit for a thicker consistency.Check and adjust the salt. Cover and let everything simmer for another 5-7 minutes or until desired consistency. You can store the matar chaat for 2-3 days in the fridge.
- 8
Dish out in a large or individual bowls. Garnishd with chopped onions, tomatoes, green chiilies, cilantro and fresh lemon juice on top. Serve warm.