Matar ke Chole (Yellow Pea Curry)

Name: Matar ke Chole (Yellow Pea Curry)
Total time: 1800 s
Cuisine: American
Ingredients: 2 cups soaked yellow peas (about 350 grams); 2 onions; 4-5 garlic cloves; 2 green chilies; 1 small piece ginger; 2 tomatoes; 1 tablespoon turmeric; 1/2 teaspoon whole cumin seeds; 1 pinch asafoetida (hing); 1 bay leaf; 1 tablespoon coriander powder; 1/2 teaspoon Kashmiri red chili powder; 1/2 teaspoon cumin powder; 1/2 teaspoon garam masala powder; 1 tablespoon dried fenugreek leaves (kasuri methi); 3-4 tablespoons oil; 3 cups water (about 700 ml); Salt to taste

Tulika Pandey @Tulika_thechef

Delhi

Today I made Matar ke Chole just like my mom does. I really love the way she makes it. You can enjoy this dish with puri or paratha—it's very delicious! Let's see how to make it.

Tulika Pandey @Tulika_thechef

Delhi

Today I made Matar ke Chole just like my mom does. I really love the way she makes it. You can enjoy this dish with puri or paratha—it's very delicious! Let's see how to make it.

Saved

Ingredients

30 minutes

2 cupssoaked yellow peas (about 350 grams)
2onions
4-5garlic cloves
2green chilies
1small piece ginger
2tomatoes
1 tablespoonturmeric
1/2 teaspoonwhole cumin seeds
1 pinchasafoetida (hing)
1bay leaf
1 tablespooncoriander powder
1/2 teaspoonKashmiri red chili powder
1/2 teaspooncumin powder
1/2 teaspoongaram masala powder
1 tablespoondried fenugreek leaves (kasuri methi)
3-4 tablespoonsoil
3 cupswater (about 700 ml)
Salt to taste

Saved

Steps

30 minutes

1

First, add the soaked yellow peas to a pressure cooker with 1 tablespoon turmeric, salt to taste, and 3 cups water (about 700 ml). Cook on high heat for 2 whistles, then on low heat for 3 more whistles. Meanwhile, blend 2 tablespoons water, chopped onions, tomatoes, green chilies, and ginger into a paste.
2

Heat 3 to 4 tablespoons oil in a large pan. Add whole cumin seeds, asafoetida, bay leaf, and turmeric. Stir, then add the onion-tomato paste. Add 1 tablespoon coriander powder, 1/2 teaspoon cumin powder, 1/2 teaspoon Kashmiri red chili powder, and 1/2 teaspoon garam masala powder. Mix well and cook on low heat until the oil separates.
3

Add the boiled peas along with their cooking water. Bring to a boil, then simmer until the gravy thickens. Turn off the heat and stir in 1 tablespoon dried fenugreek leaves (kasuri methi).
4

Your delicious, hot Matar ke Chole is ready to enjoy! Serve in a bowl and garnish with sliced onions and fresh cilantro.