Matar Kulcha (Spiced White Peas Curry)
By Hebbars Kitchen · hebbarskitchen.com
2
A spiced white pea curry with tamarind and cumin, served with kulcha bread.
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| 200 g white peas (soaked overnight) | Pressure cook peas with water, salt, mint, tamarind & cardamom | Stir in cooked peas, mix well | Mash slightly for desired consistency | Simmer 5 min, adjust consistency | Garnish with onion, tomato, coriander, ginger, chilli, lemon & chaat masala | |
| 480 ml water | ||||||
| ½ tsp salt | ||||||
| handful pudina / mint | ||||||
| small piece tamarind / imli | ||||||
| 1 pod black cardamom | ||||||
| ½ tsp pepper | Add spices, toast 1 min | |||||
| ½ tsp cumin / jeera | ||||||
| 1 tsp saunf / fennel | ||||||
| ½ tsp chaat masala | ||||||
| ½ tsp aamchur / dry mango powder | ||||||
| 30 ml water | ||||||
| ¼ tsp salt | ||||||
| 15 ml oil | Heat oil, sauté ginger | |||||
| ¼ tsp turmeric / haldi | ||||||
| ½ tsp kashmiri red chilli powder / lal mirch powder | ||||||
| pinch of hing / asafoetida | ||||||
| ¼ tsp cumin powder / jeera powder | ||||||
| ½ tsp coriander powder | ||||||
| 1 inch ginger (finely chopped) | ||||||
| ¼ tsp garam masala | ||||||
| ½ tsp chaat masala | ||||||
| 30 g onion (finely chopped) | ||||||
| 30 g tomato (finely chopped) | ||||||
| few coriander leaves (finely chopped) | ||||||
| 1 inch ginger (julienne) | ||||||
| 1 green chilli (slit) | ||||||
| ¼ lemon (wedge) | ||||||
| pinch of chaat masala |
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