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This classic Delhi street food features a tangy and spicy white pea curry, known as matar, served alongside soft, fluffy kulcha bread. It's a hearty, flavorful meal that's perfect for lunch or a satisfying snack.
For 4 servings
Soak and Cook the Peas
Prepare the Tadka (Tempering)
Build the Masala Base
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This classic Delhi street food features a tangy and spicy white pea curry, known as matar, served alongside soft, fluffy kulcha bread. It's a hearty, flavorful meal that's perfect for lunch or a satisfying snack.
This north_indian recipe takes 60 minutes to prepare and yields 4 servings. At 989.94 calories per serving with 38.55g of protein, it's a moderately challenging recipe perfect for lunch or dinner or snack.
Combine and Simmer the Curry
Garnish and Serve
Use kala chana (black chickpeas) instead of white peas for a different flavor and texture. The cooking process remains largely the same, though cooking time may vary.
Add one boiled, peeled, and roughly mashed potato to the curry along with the peas to make it even more hearty and thick.
For a richer version, garnish with crumbled paneer or a dollop of plain yogurt before serving.
Add a small, finely chopped piece of ginger to the garnish along with the onions for an extra fresh, zesty kick.
Dried white peas are an excellent source of plant-based protein, which is crucial for building and repairing tissues, muscle maintenance, and overall body function.
The high fiber content from the peas promotes healthy digestion, aids in regular bowel movements, and helps maintain stable blood sugar levels, contributing to a feeling of fullness.
Spices like cumin, coriander, and asafoetida are known in traditional medicine to stimulate digestive enzymes, reduce bloating, and improve overall gut health.
This dish provides important minerals like iron, which is vital for blood production; magnesium for nerve function; and potassium for maintaining fluid balance.
One serving of Matar curry (approx. 375g) has about 300-350 calories. When served with two buttered kulchas, the total calorie count for the meal is approximately 550-650 kcal, depending on the size and type of kulcha.
Yes, it can be a healthy meal. The matar curry is rich in plant-based protein, fiber, and essential minerals. To make the overall meal healthier, use whole wheat kulchas, limit the amount of butter and oil, and serve with a side of fresh salad.
Absolutely. Cook the soaked peas in a large, heavy-bottomed pot with a lid. It will take significantly longer, around 1.5 to 2 hours, for the peas to become tender. Make sure to check the water level periodically.
For a quick soak, place the rinsed peas in a large bowl, cover them with boiling water, and let them sit for 1-2 hours. Drain and proceed with the recipe. You may need to increase the pressure cooking time by 1-2 whistles.
Store the matar curry in an airtight container in the refrigerator for up to 3 days. It tends to thicken upon cooling, so you may need to add a little water while reheating on the stovetop or in the microwave. Store kulchas separately and toast them just before serving.