matar chole

Directions

1. 1
   firstly, soak 1 cup white peas for 8 hours or until it is soaked well.
2. 2
   drain off the water and transfer the soaked white peas to the cooker.
3. 3
   add ½ tsp salt, ¼ tsp turmeric and 3 cup water.
4. 4
   cover and pressure cook for 4 whistles or until the peas are cooked well.
5. 5
   now in a large kadai heat 2 tbsp oil. add 1 bay leaf, 3 pods cardamom, 1 inch cinnamon, 4 cloves, ½ tsp fennel, 1 tsp cumin and pinch hing.
6. 6
   saute until the spices turn aromatic.
7. 7
   now add 1 onion, 1 chilli and 1 tsp ginger garlic paste.
8. 8
   saute well making sure the onions turn golden brown.
9. 9
   further keeping the flame on low, add ¼ tsp turmeric, 1 tsp chilli powder, 1 tsp coriander powder, ½ tsp cumin powder, ¼ tsp pepper powder, 1 tsp aamchur and ¾ tsp salt.
10. 10
    saute until the spices turn aromatic.
11. 11
    further, add 1½ cup tomato puree and saute until the oil separates.
12. 12
    now add boiled white peas and mix well.
13. 13
    adding 1 cup water or as required, adjust the consistency of the curry.
14. 14
    cover and simmer for 10 minutes or until the flavours are absorbed.
15. 15
    now add ½ tsp garam masala, 1 tsp kasuri methi and 2 tbsp coriander. mix well.
16. 16
    finally, enjoy matar ke chole with roti, kulcha or chaats.