Thursday, 20 March 2014

Preparation time: 10 minutes
Cooking time : 30 minutes
Serves: 6
For  matar:
2 cups dried white peas
2 tbsp oil
a pinch of asafoetida/hing
1/2 tsp cumin seeds
1 tsp chaat masala or dry mango powder
1/4 tsp red chili powder
1 tsp garam masala powder
1 onion chopped
1 tomato chopped
1 green chili chopped
1 tbsp chopped coriander leaves 
1/2 tsp salt or to taste

1 cup fresh mint leaves
1 tsp cumin seeds
1 tsp fennel seeds/saunf
seeds of 1 black cardamom – discard the outer cover
1 green chili
1 tbsp sugar (optional)
1/2 tsp black/white salt or to taste
1 tbsp lemon juice
1 tbsp tamarind pulp

8 Ready make kulchas
For Chutney:
  1. Grind all the ingredients listed under chutney with a little water to a smooth paste. keep aside. 
For peas:
  1. Soak the dried white peas overnight or atleast for 3-4  hours.
  2. Drain and then pressure cook with 3 to 4 cups of water and salt,simmer the gas after first whistle and then cook for half an hour under pressure or till the matar are cooked.
  3. Cook the mixture till the matar get desired consistency.
  4. Mash the matar slightly with a potato masher and mix the prepared chuttney.
  5. Now spread a layer of chopped veges on the peas. 
  6. Now heat oil in a pan and add the asofoetida and the cumin seeds then add all the dry spices stir and immediately pour this tempering over the cooked peas.
  7. Now cover the pressure cooker with the lid for 5 minutes so that the aroma of the spices is absorbed in the peas.
  8. Now heat a tava and cook kulcha from both the sides applying a bit of oil if you like and serve it with prepared matar.

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