Matara (Dried Peas)

February 6th, 2012 by ruchi Leave a reply »

Matara is a very popular street food in North India. It has a very simple flavor and it’s very easy to make. It can be eaten as a snack just by itself or it can be eaten with fresh Kulchas.

   

Matara (Dried Peas) Recipe

Matara (Dried Peas)

Preparation time: 10 minutes
Cooking time: 20 minutes
Servings: 4
Difficulty: Easy
   
   
   
   
   

Ingredients

Matara (Dried Peas) 2 cups
Salt 1/2 tsp
Black Salt 1/2 tsp
Cumin Seeds (Jeera) 1 tsp
Coriander Seeds 2 tbsp
Red Chilli Powder 1 tsp
Chaat Powder 1 tsp
Fresh Coriander Leaves 1/2 cup
Ginger 1 inch piece
Green Chillies 2
Red Onion 1/2 cup chopped
Lemon 1
Tamarind Paste 2 tbsp

Method

  1. Soak matara overnight.
  2. Boil matara in pressure cooker with 3 cups of water and salt. Once the cooker starts whistling, turn off the heat. Open the cooker when steam dies down.
  3. While matara is boiling, chop the green chillies and cut fine juliennes of ginger.
  4. Chop onion finely and keep aside.
  5. Separate the coriander leaves from stems. Wash the leaves and chop them roughly.
  6. Dry roast cumin seeds and coriander seeds and grind them coarsely.
  7. Mix cumin and coriander powder to the boiled matara. Add chilli powder, chaat masala and tamarind paste. Squeeze the lemon in matara. Mix to incorporate well.
  8. To serve, take matara in a bowl and top it with onion, green chillies, coriander leaves and julienned ginger.

Notes

  1. You have to be very careful when boiling matara because they dissolve pretty quickly. Ideally boiled matara should be soft and the grains should stay separate.
  2. If you are serving it as snack, top it with tamarind chutney.
  3. The final preparation should not be too dry. If it becomes dry, add a little water to it. Matara become drier after they cool down.
Soaked matara

Soaked matara

Boiled matara

Boiled matara

Chopped vegetables

Chopped vegetables

Added seasonings

Added seasonings

Matara ready

Matara ready

Matara, ready to serve

Matara, ready to serve

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   By Ruchi Garg