Dry Matar Vegetable
Dry Matar Vegetable is a healthy and delicious North Indian dish made with white peas, onions, tomatoes, and a blend of aromatic spices. This recipe is vegan, gluten-free, and high in protein, making it an excellent option for those following a plant-based diet or looking for a Best Diet Recipe for Weight Loss. The dish is also rich in dietary fiber, which aids in digestion and promotes gut health. This recipe is easy to make and can be served as a side dish with roti, paratha, or rice.
Allergen Information: Contains None
Nutrition Facts
Per serving
Energy
160 kcal
Protein
7 g
Carbs
26 g
Fat
2 g
Fiber
7 g
Ingredients
Mustard oil
1 tsp (5g)
Cumin seeds
0.5 tsp (2.5g)
Turmeric powder
0.5 tsp (2.5g)
Common salt
0.5 tsp (2.5g)
White Peas (safed matar)
0.5 cup (100g)
Chopped Onion
0.5 cup (100g)
Ginger Paste
1 tsp (5g)
Coriander Powder
1 tsp (2g)
Red chilli Powder
0.25 tsp (1.25g)
Fresh Coriander Leaves (chopped)
2 tbsp (10g)
Garam Masala
1 tsp (3g)
Garlic paste
1 tsp (5g)
Plain Water
1 small cup (200g)
Instructions
Preparation
-Wash and soak the dried white peas in water for 6-8 hours or overnight.
-Pressure cook the soaked peas with 2 cups of water and a pinch of salt for 3-4 whistles, until soft but not mushy. Drain excess water.
Cooking Steps
Heat the oil in a non-stick skillet or pan over medium heat.
Add the cumin seeds and let them sizzle for a few seconds until fragrant.
Add ginger- garlic paste and sauté for another minute until the raw smell disappears.
Add the finely chopped onion and sauté for 2-3 minutes until it becomes translucent.
Sprinkle turmeric powder, coriander powder, red chili powder, salt and garam masala over the mixture. Stir to evenly coat the ingredients with the spices.
Add the boiled peas to the pan and mix well to combine with the spiced onion mixture.
Cover the pan with a lid and reduce the heat to medium-low. Allow the peas to simmer for about 5-7 minutes.
Garnish with fresh coriander leaves and serve it.
NotesNutritional values are approximate and may vary depending on the specific ingredients used.