Matra
Matra is a spiced white pea curry that is tangy, savory, and perfect for a light snack or main dish. It is usually garnished with chopped onions, tomatoes, fresh coriander, and a squeeze of lime. It pairs well with kulcha, paratha, or can be enjoyed as a standalone dish.
Allergen Information: Contains None
Nutrition Facts
Per serving
Energy
125 kcal
Protein
6 g
Carbs
21 g
Fat
2 g
Fiber
5 g
Ingredients
Cumin seeds
0.5 tsp (1.5g)
Turmeric powder
0.25 tsp (1.25g)
Common salt
0.5 tsp (2.5g)
Chopped Onion
1 small cup (100g)
Chopped Tomato
1 small cup (100g)
Garam Masala
1 tsp (3g)
Ginger, fresh
1 tsp grated (2g)
Chopped Green Chilli
3 tsp (6g)
Olive Oil
1 tsp (5g)
Fresh Coriander Leaves (chopped)
3 tbsp (15g)
White Peas (safed matar)
1 small cup (100g)
Red chilli Powder
0.5 tsp (2.5g)
Coriander Powder
1 tsp (2g)
Dried Mango Powder (Amchur)
1 tsp (3g)
Instructions
Preparation
Wash and soak the dried white peas in water for at least 6-8 hours or overnight.
Drain the soaked peas and pressure cook with 3 cups of water for 3-4 whistles until soft. If using a pot, boil until tender (this may take 25-30 minutes).
Cooking Steps
Heat oil in a kadai on medium heat. Add cumin seeds and let them splutter.
Add chopped green chilies, and grated ginger. Sauté for 1-2 minutes until fragrant.
Add turmeric powder, coriander powder, and red chili powder. Stir well for 30 seconds.
Add the boiled white peas along with their cooking water. Mix everything thoroughly.
Add salt and garam masala. Let the mixture simmer for 5-7 minutes until it thickens slightly.
Turn off the heat and add amchur powder for tanginess.
Garnish with fresh coriander leaves, chopped onions, and tomatoes.
NotesNutritional values are approximate and may vary depending on the specific ingredients used.