Matar Kulcha Recipe

Matar Kulcha Recipe

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 K for Kulcha for #BlogchatterA2Z Challenge or this Matar Kulcha Recipe takes me back to those sultry summer holidays. We didn’t go to fancy Hill Stations or cold climes abroad. in those days. Instead, I used to visit my sister’s house in Delhi.  Delhi is the Mecca of Street Food and the only thing I miss is the food and the shopping.

Ready to Eat Kulchas

Fresh soft kulchas were brought from the market. My sister would toast them with butter spread lavishly. These were served with zingy tangy matar. I love my South Indian Idly-Dosa but sometimes like to indulge in some chatpata North Indian fare. Tear a piece of the soft, spongy kulcha and dunk it in the delectable matar gravy, squeeze a lemon and polish it off with onion; foodie heaven for sure!

Matar gravy or Ragda

The ragda gravy can be served by itself, as a  piquant stand-alone snack or as a main dish with Kulcha. Matar in Hindi means ‘Peas’  but these are not the fresh green peas but dried white peas. Kulchas are also served with Chickpeas. It is a matter of choice, chole or matar with kulcha or puri It’s summer and it’s best to eat light. Chole is heavy and matar is lighter on your gut.  Both taste almost the same but I prefer the dried peas as Chickpeas don’t suit my delicate tummy.

Spending too much time in the kitchen makes me very sweaty. Matar just needs to be soaked and boiled. The spices are then added to it. Ready to eat Kulchas are toasted and served with the matar. We do not get Kulchas here and I had them sent all the way from Hyderabad.  The kids and I welcomed the rare treat.

Matar Kulcha Recipe

INGREDIENTS

1 cup dried white peas

Black salt

1 tbsp cumin seeds

2 small green chillies finely chopped, (adjust to taste)

1 tablespoon coriander

2 tablespoons ginger finely chopped

1 tbsp amchur (optional)

1/2 tsp sugar

1 tablespoon lemon juice

Salt to taste

1 tbsp oil

For Garnishing

Few slices of lemon

2 tablespoons ginger finely chopped

2 green chillies finely chopped

Lots of fresh coriander leaves

METHOD

Firstly, Wash and soak the peas overnight.

The next morning, cook the peas in a pressure cooker with 2½ cups of water.

When the pressure cooker starts to steam, turn the heat down to medium and cook for ten more minutes. The peas should be soft and mushy. Add a little water if they are dry, the gravy should be thick.

I like to grind fresh cumin and coriander as the aroma then lingers in the air. Dry roast the cumin seeds and coriander seeds separately, until they are brown.

Cumin is easy to grind; just take a rolling pin and roll it over on the still-warm cumin seeds and it gets powdered finely and easily. Grind the coriander seeds in the mixer and keep them aside.

Now, heat the oil in a pan. And the chopped ginger, and green chilli.

Next, add the boiled peas, salt, sugar, cumin, coriander powder,  and amchur. Let the matar simmer until the gravy is nice and thick.

Finally, when the gravy is done, serve hot. Garnish liberally with ginger juliennes, onion rings, green chilli, coriander leaves and lemon.

You can serve this thick matar curry with kulcha, puri, roti, parantha, and naan.

If you haven’t checked out my theme for A2Z 2022, then do check it out here.

My A post is  Ambrosial Pineapple Cream Pudding.  B post is Strawberry Biscuit Pudding.  C is Chana Dal or tadka Dal, D for Thandai Drink, E for How to eat a juicy Mango, F for Frittata, G for Godh Bharai,H for  Homemade Kulfi, I for Mango Icecream, J for watermelon Juice

I am participating in #BlogchatterA2Z  by @ Blogchatter 2022.