Matar Kulcha Recipe

5 from 11 votes

Take a trip down the memory lane with this lip-smackingly delicious Indian Matar Kulcha Recipe. This quick and easy recipe is made with dried white peas and topped with sweet-spicy chutneys and mild spices.

Prep: 20

Cook: 15

Soak: 8

Total: 8 35

Course: Main Course

Cuisine: Indian

Servings:

Calories: 296kcal

Author: Ruchi

Ingredients

BOIL MATAR

1½ cups Matar or white peas also known as white Vatana
3 cups Water for boiling the Matar
- - Salt to taste

ASSEMBLING MATAR

1 medium Onion chopped
1 medium Tomato diced
1 medium Green chili chopped
3 teaspoons Green Chutney
3 teaspoons Tamarind Chutney
1¼ teaspoons Chaat Masala
1 teaspoon Roasted cumin seeds
¼ teaspoon Red chili powder
½ inch Ginger julienned
1 tablespoons Cilantro leaves chopped
1½ teaspoon Oil optional

TOPPINGS

- - Julienned slivers of ginger
- - Chopped Onion
- - Chopped Tomatoes
- - Cilantro leaves
- - Lemon Juice

US Customary - Metric

Instructions

BOILING MATAR

Measure the peas and quickly glance over them and discard any shriveled or unappealing peas. Rinse and soak the dried white peas or matar for 6-8 hours or overnight.
The next morning, matar or white peas will have absorbed enough water and nearly doubled in size.
Drain the peas from their soaking water. Rinse the matar or dried white peas gently under tap water. Transfer the matar to the Instant Pot insert and pour in 3 cups of water. Add salt and mix to combine. Seal the lid. The valve on top should be in the sealed position. Press the Bean/Chili button and cook on High Pressure for 15 minutes.
Once the Instant Pot beeps, let the pressure release naturally. When the pin drops, open the lid. Cover the cooked peas with a lid and allow it to rest while we assemble the rest of the ingredients.

COOK MATAR IN AN INDIAN PRESSURE COOKER

Rinse and soak the dried white peas or matar for 6-8 hours or overnight. After the soaking time is over, drain the peas from their soaking water. Rinse the matar or dried white peas gently under tap water. Transfer the matar to a pressure cooker. Pour in water, add salt and stir to combine. Close the lid and pressure cook the matar for 3-4 whistles.
After the cooking time is done, take the pressure cooker off the heat. Allow the steam to release naturally. Open the lid and check matar. It should be soft and slightly mushy. Follow the recipe below. 👇

ASSEMBLING MATAR

Transfer the cooked matar to a large mixing bowl.
Add chopped onions and tomatoes to the matar.
Generously sprinkle green chutney and tamarind chutney over the cooked matar kulcha recipe.
Add chaat masala, roasted cumin seeds, chopped green chilies, and red chili powder over the matar.
PROTIP- If the matar feels dry, add 1.5 teaspoons of oil to the chaat.
Finally, add julienned slivers of ginger and chopped cilantro leaves. Toss until combined.
Serve hot garnished with some more julienned slivers of ginger, chopped onions, diced tomatoes, and lemon juice.

Video

Notes

Variations

» Do not like the raw taste of spices and onions in matar kulcha recipe? No worries, let's cook them.

To cook the onions: heat oil in a pan. Add onions and sauté for a minute on medium flame. Do not overcook the onions.

Stir in red chili powder and cumin powder. Take it off the heat, pour over cooked matar, and mix to combine. Sprinkle tomatoes, chaat masala, and proceed to the next step.

» Don't like dry matar kulcha? Add lukewarm water to the cooked peas until it reaches the consistency you like.

Cooking Tips for a perfect Matar Kulcha chaat

» Do not overcook the peas. Soaked peas will be perfectly cooked in the given time. Overcooking will result in mushy matar/peas.

» If cooking in a regular pressure cooker, cook on medium heat.

» This is a make-ahead recipe. You can boil the peas/matar in advance and store it in an airtight container. When ready to serve, warm in the microwave until thoroughly heated and assemble, as stated in the recipe.

» This matra ki chaat recipe freezes beautifully. Be sure to let it cool completely before transferring it to a freezer-proof dish. It stays well in the freezer for about 2 months.

» Feel free to adjust the spice levels to suit all taste buds.

Faq's

» Is soaking required for Dried white peas or matar? White peas or matar are hard to digest. Soaking the white peas will make them more digestible, which will help reduce flatulence and bloating.

In addition to that, by soaking the white peas, your cooking time will be reduced by at least 75%. Therefore, soak beans before cooking to reduce gas and discomfort.

» What can you use as a substitute to Dried white peas in this Matar Kulcha recipe? The closest match is chickpeas. Boil the chickpeas in Instant Pot until soft and tender. Drain the extra water and assemble the method, as stated.

» Cooked matar has too much liquid? Strain the excess liquid and set it aside. Cooked matar will thick as it cools. That's when you can use this water to adjust consistency of matar chaat if needed.

» Can you cook this matar Kulcha recipe in a regular pressure cooker? Absolutely! To cook this chaat in an Indian pressure cooker -

- Once the soaking time is over, drain the water. Rinse the matar or dried white peas under tap water. Transfer the matar to a pressure cooker. Pour in water. Add salt and stir to combine. Close the lid and pressure cook the matar for 3-4 whistles.

- After the cooking time is done, take the pressure cooker off the heat. Allow the steam to release naturally. Open the lid and check matar. It should be soft and slightly mushy. Follow the recipe below.

Nutrition