I miss being in India and most importantly its street food. I remember as a child how we used to enthusiastically wait, outside our home, for the arrival of the road side vendor selling the yummy matar chole (dry peas). It’s tangy flavour with a touch of spiciness can’t stop you lick your fingers. The best part is that it is very easy to make...
Dry Peas are a very good source of cholesterol-lowering fibre. They are also of special benefit in managing blood-sugar disorders since their high fibre content prevents blood sugar levels from rising rapidly after a meal. Dried peas also provide good to excellent amounts of four important minerals, two B-vitamins, and protein--all with virtually no fat.
1 cup dry peas (matar chole)( available in all Indian grocery stores)
1 onion, finely chopped
1 tomato, finely chopped
1-2 green chillies, finely chopped
Finely chopped ginger
Freshly squeezed lemon juice
Pinch of turmeric powder (Haldi)
Salt to taste
1 teaspoon cumin powder
1 teaspoon chaat masala
1. Soak the dry peas overnight (7-8hours)in 2 cups of water.
2. Drain the water and put the peas to boil, adding salt and turmeric powder, with one cup of water, in a pressure cooker for 20-25 minutes (3-4 whistles, simmer the heat after first whistle).
3. Check if the peas have cooked nicely. Mash and mix the peas nicely. Do not mash too much or else it will become a paste.
4. Now mix the rest of the ingredients – cumin powder, chaat masala, green chillies, chopped onion and tomato and mix well.
5. Finally add some lemon juice and garnish with chopped coriander.
6. Serve your yummy matar chole with kulcha, chapatti or naan.