Rinse the chivda through a strainer, drain well and soak in milk and cream for 10 minutes [less if it is finer].

Heat ghee in a pan and add cumin/jeera into it, add in the ginger and green chilies when the jeera crackles,after a few seconds add in the powder masalas. Stir and immediately add in the peas with sugar and salt, stir, add the coriander stems and add 1/2 cup of water and cook covered on medium heat until the peas are done. Open the pan, there should be still some water left, add in the soaked chiwda and mix well, fluffing it up.

I sometimes add the finely chopped stems of coriander leaves at this stage and after mixing cook it covered on low flame for 3-4 minutes. This collage shows all the steps in the making of chooda matar

Add the coriander leaves and lime juice..mix well and serve garnished with fried dry fruits. Have it with a hot mug of masala chai and your day is bliss.