16 May 2014,14:55 by

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Serves :

Preparation Time :
45 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Clean and wash the soaked pead. Pressure cook the peas on high heat till two whistles.
  • Remove from heat and let the pressure come down by itself.
  • Strain the peas to discard any water. Remove any of those thin white skins.
  • Leave them in the strainer. Mash the peas.
  • Make about ½ cup of jal jeera water with jal jeera powder. Keep aside.
  • To prepare the matar, heat 2 tablespoon oil in a kadhai. Add cumin seeds. Remove from heat.
  • Add asafoetida, salt and all the other masalas - chat masala, roasted cumin powder, garam masala powder, red chilli powder and dry mango powder. Return to heat and stir for 30 seconds.
  • Add peas. Stir for 5 minutes. Add jal jeera water and cook for another 2 minutes. Mix well. Remove from heat and keep aside till serving time.    
  • To serve, heat matar. Transfer to a dish. Sprinkle onion, tomato, ginger and green chilli. Squeeze lemon juice on it and mix lightly. Serve with kulchas.



  • 400 grams dry peas- soaked in water overnight
  • 2 tablespoon sesame oil
  • ½ teaspoon cumin seeds
  • A pinch of asafoetida
  • 1 teaspoon salt
  • 1 teaspoon chaat masala powder
  • 1 teaspoon roasted cumin powder
  • ½ teaspoon garam masala powder
  • ½ teaspoon red chilli powder
  • ½ teaspoon dry mango powder
  • 50 grams jal jeera powder


  • 1 small onion -cut into thin strips
  • 1 tomato-cut into thin strips
  • 1 green chilli - cut into half lengthwise, deseeded and finely chopped
  • Juice of ½ lemons

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