Matar Kulcha with Sliced Onions

Instructions

1. 1

   Soak and Cook the Peas

   • Rinse the dried white peas thoroughly and soak them in ample water for at least 8 hours or overnight.
   • Drain the soaking water. Transfer the peas to a pressure cooker. Add 4 cups of fresh water, 1 tsp of the salt, and the turmeric powder.
   • Secure the lid and pressure cook on medium-high heat for 4-5 whistles, which takes about 20-25 minutes. The peas should be very soft and easily mashable. Allow the pressure to release naturally before opening.
2. 2

   Prepare the Tadka (Tempering)

   • Heat the vegetable oil in a large pan or kadai over medium heat. Once hot, add the cumin seeds and let them sizzle and become fragrant.
   • Add the asafoetida, followed immediately by one of the finely chopped onions.
   • Sauté the onions for 5-7 minutes, stirring occasionally, until they turn soft and golden brown.
   • Add the ginger-garlic paste and slit green chilies. Cook for another minute until the raw aroma disappears.
3. 3

   Build the Masala Base

   • Add the finely chopped tomatoes to the pan. Cook for 5-6 minutes, mashing them with your spoon, until they break down and become pulpy.
   • Add the dry spice powders: red chili powder, coriander powder, roasted cumin powder, and chana masala. Stir well and cook for 2-3 minutes until the spices are aromatic and you see oil separating from the masala.
4. 4

   Combine and Simmer the Curry

   • Pour the cooked white peas along with all their cooking liquid into the masala. Mix everything together gently.
   • Using the back of your ladle, press and mash about a quarter of the peas against the side of the pan. This is the key to achieving the classic thick, creamy consistency.
   • Stir in the remaining 0.5 tsp of salt, tamarind paste, and garam masala. Mix well.
   • Bring the curry to a gentle boil, then reduce the heat to low. Let it simmer for 8-10 minutes, allowing the flavors to meld beautifully. If the curry becomes too thick, add a splash of hot water. Taste and adjust seasoning if needed.
5. 5

   Garnish and Serve

   • While the curry simmers, warm the kulchas on a hot tawa or griddle. You can toast them with a little butter for extra flavor.
   • Ladle the hot matar curry into serving bowls. Garnish generously with the remaining fresh chopped onion and coriander leaves.
   • Serve immediately with the warm, buttery kulchas and lemon wedges on the side for squeezing over the curry.