Matara is a very popular street food of 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.
| Preparation time: | 30 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 |
| Fresh lime | 1 |
| Tamarind Paste | 2 tbsp |
Method
- Soak matara overnight.
- Boil it in pressure cooker with 3 cups of water and salt. Once the cooker starts whistling, turn down the heat. Turn it off in 15 minutes. Open the cooker when steam dies down.
- While it is boiling, chop the green chillies and cut fine juliennes of ginger.
- Chop onion finely and keep aside.
- Separate the coriander leaves from stems. Wash the leaves and chop them roughly.
- Dry roast cumin seeds and coriander seeds and grind them coarsely.
- Mix it in the boiled matara. Add chilli powder, chaat masala, tamarind paste and a squeeze of lime.
- Mix to incorporate well. Matara is ready.
- To serve, take matara in a bowl and top it with onion, green chillies, coriander leaves and julienned ginger.
Notes
- 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.
- If you are serving it as snack, top it with tamarind chutney.
- 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.
- You can even chop tomatoes and add to matara.
Summary
Recipe Name
Matara
Author Name
Ruchi Garg
Published On
Total Time
Average Rating
Based on 1 Review(s)