Dahi, Chura Matar and Gur ki Chai

Ingredients

• 2 cup Poha (Thick variety (mota poha) is essential)
• 1.5 cup Green Peas (Fresh or frozen)
• 2 tbsp Ghee
• 1 tsp Mustard Seeds
• 1 tsp Cumin Seeds
• 0.25 tsp Hing
• 10 leaves Curry Leaves
• 1 medium Onion (Finely chopped)
• 2 pcs Green Chili (Slit lengthwise or chopped)
• 1 inch Ginger (Finely grated)
• 0.5 tsp Turmeric Powder
• 0.5 tsp Garam Masala
• 1 tsp Sugar
• 1.5 tsp Salt (Adjust to taste)
• 2 tbsp Lemon Juice (Freshly squeezed)
• 3 tbsp Coriander Leaves (Freshly chopped, for garnish)
• 2 tbsp Water (Only if using fresh peas)

Instructions

1. 1

   Prepare the Poha: Place the thick poha in a large colander. Rinse it under cold running water for 30-40 seconds, moving your fingers through it gently. Do not soak. Let it drain completely in the colander for 10 minutes. The poha will absorb the residual moisture and become soft and fluffy.

2. 2

   Temper and Sauté Aromatics: Heat ghee in a wide pan or kadai over medium heat. Once hot, add the mustard seeds and let them splutter. Add the cumin seeds, hing, and curry leaves, and sauté for 30 seconds until fragrant. Then, add the finely chopped onion, green chilies, and grated ginger. Cook for 3-4 minutes until the onions are soft and translucent.

3. 3

   Cook the Peas: Add the green peas, turmeric powder, and salt to the pan. Stir well. If using fresh peas, sprinkle 2 tablespoons of water, cover the pan, and cook for 5-6 minutes until they are tender. If using frozen peas, no extra water is needed; cook for just 2-3 minutes.

4. 4

   Combine and Heat Through: Fluff the softened poha with a fork. Add it to the pan along with the sugar and garam masala. Mix everything very gently with a light hand, ensuring you don't break or mash the poha flakes. Cook for 2-3 minutes, stirring occasionally, until the poha is heated through and has absorbed the flavors.

5. 5

   Finish and Serve: Turn off the heat. Drizzle the fresh lemon juice over the poha and add half of the chopped coriander leaves. Give it a final gentle mix. Garnish with the remaining coriander leaves and serve immediately while hot.

Ingredients

• 2 cup Water
• 2 cup Whole Milk (Full-fat milk provides the best creamy texture.)
• 4 tbsp Jaggery (Use powdered or finely grated jaggery for best results.)
• 4 tsp Black Tea Leaves (Assam or CTC (Crush, Tear, Curl) tea works best.)
• 1.5 inch Ginger (Freshly grated or crushed.)
• 4 pcs Green Cardamom Pods (Lightly crushed to release flavor.)
• 1 inch Cinnamon Stick
• 4 pcs Cloves

Instructions

1. 1

   In a medium saucepan, combine 2 cups of water, grated ginger, crushed cardamom pods, cinnamon stick, and cloves. Bring the mixture to a rolling boil over medium-high heat and let it boil for 2-3 minutes to infuse the water with the spices.

2. 2

   Add the black tea leaves to the boiling spice water. Reduce the heat to low and simmer for 2 minutes. This step develops the color and flavor of the tea.

3. 3

   Pour in 2 cups of milk and increase the heat to medium. Allow the chai to come to a boil, watching it closely to prevent it from overflowing. As soon as it starts to rise, reduce the heat to low and simmer for another 1-2 minutes to thicken slightly.

4. 4

   Turn off the heat completely. Let the saucepan sit for 60-90 seconds until it stops bubbling. This is the most critical step to prevent the milk from curdling when jaggery is added.

5. 5

   Add the grated or powdered jaggery to the saucepan. Stir gently with a spoon until the jaggery is fully dissolved.

6. 6

   Using a fine-mesh tea strainer, pour the hot chai into serving cups. Serve immediately and enjoy.