Tangy Matar Delight

Best For

Special Treat

Celebration

Serves 2

Time: 50 mins

Ingredients

Pressure Cooker

• 1/2 cup dry white peas (matar), soaked
• 2 cups water
• 1/4 teaspoon rock salt
• 1/4 teaspoon turmeric powder
• 1/4 teaspoon asafoetida

Tadka

• 2 tablespoons tamarind pulp
• 1 tablespoon julienned ginger
• 2 teaspoons jaggery powder
• 1/4 teaspoon roasted cumin powder
• 1/4 teaspoon rock salt

Topping

• 1/4 cup small-chopped tomato
• 1/4 cup finely chopped coriander
• 1/2 teaspoon lemon juice
• 1/4 teaspoon grated ginger
• 1/4 teaspoon chopped green chili

Soak in Advance

Soak 1/2 cup dry matar in water for 8 hours.

Method

1. Heat a pressure cooker, and add to it all the pressure cooker ingredients. Cook for 4 to 5 whistles on a medium flame until soft. Do not overcook, or it could become mushy.
2. After 5 whistles, turn the flame to low, and let it cook for another 5 minutes.
3. Transfer the matar mixture and its water to a heated saucepan.
4. Add all the tadka ingredients, except the rock salt, into the pan and cook on a low flame for 10 minutes.
5. Switch off the stove and add rock salt. Stir, and cover for 5 minutes. Transfer into a serving bowl, and add the toppings.
6. Serve warm with kulcha or chapati.