Mathra or dry green peas is as delicious, as its quick n easy to make.
Soak 1 cup Mathra (dry green peas) overnight.
The peas will swell and turn a brighter green.
After 5 minutes, place cooker under running water to release steam and then open cooker.
The peas should be cooked through but not completey mushy.
Heat some oil, add 1 tsp jeera, and 2 tsp minced ginger and green chillies.
Cook for a minute and then add 1/2 tsp red chilli pwdr, 1 tsp dhania pwdr and 1/2 tsp amchoor.
Add a little water to the chaunk and bring it to a quick boil.
Add this chaunk to the boiled Mathra.
Put cooker back on heat and simmer till almost all of the residual water evaporates. Do not stir too much as the peas will turn pasty!
Top with freshly chopped dhania and a good squeeze of lime. Stir gently to mix and serve warm.
To serve as chaat:
Place a good serving of Mathra in a bowl…top with finely chopped onions, hari chutney and a light sprinkling of Haldiram Bhujia! Enjoy the tasty yet healthy chaat treat!
To serve as an entree with Kulcha:
Make it with slightly latpata(with a little gravy) ….so you can use the kulcha to soak up the flavorful juices.
Serve the hot Mathra
with warm soft kulche…
Note: This also tastes yumm as an accompaniment to hot crispy Alu Tikkis!