Spicy delicious no onion garlic matar chaat or green peas curry. Serve it as a side dish or chaat with green chutney, chopped onion, green chilli, tamarind chutney and a dash of lemon juice. Bhaja moshla or dry roasted mixed spices powder made it aromatic. Get the recipe here. A completely gluten free and vegan recipe. Fasting people can use rock salt.
You can also make it with onion garlic if you want. Just add 1 tablespoon more oil and fry 1 chopped onion and grind few garlic cloves with tomato, ginger and green chilli. But I love without onion garlic version more. You can make according to your choice.
Already shared one dried peas or matar chaat Ghugni.
And some green peas recipe
Beetroot green with peas and corn
Beetroot hummus with green peas
I have made this curry with green peas but you can also use overnight soaked and boiled dried peas to make it following same method. Make it and enjoy lipsmacking taste as chaat or side dish with puri, paratha, roti or dal chawal.
Recipe
Matar or green peas – 2 cup
Tomato – 1 medium
Green chilli – 3 – 4 or to taste
Ginger – 1 inch piece
Fresh coconut – 2 tablespoon grated, optional
Cumin powder – 1 teaspoon
Coriander powder – 1 teaspoon
Turmeric powder – 1/4 teaspoon
Chaat masala – 1 teaspoon
Or
Amchur or dry mango powder – 1 teaspoon
Bhaja moshla or roasted spice powder – 1 teaspoon
Oil – 1 tablespoon
Salt to taste
Water – 1/2 cup
Lemon juice – 2 teaspoon or to taste
Method
1. Grind tomato, ginger and 1 or 2 green chilli. Use green chilli according to your taste. Make a smooth paste.
2. Heat oil in a pan. I have used mustard oil but you can use any oil. For onion garlic version see notes.
3. Add ground paste, cumin powder, coriander powder and turmeric powder. Saute till the mixture dried up.
4. Add boiled or frozen green peas, salt and grated coconut if using. Saute for 1 – 2 minutes or till dried up completely.
5. Add water and let it boil. When it starts to rolling boil reduce the heat. Add 2 slit green chilli and cover. Cook on simmer for 10 minutes. You can add more water if require but don’t make it runny, curry should be thick.
6. After 10 minutes add bhaja moshla or dry roasted and powdered spices and lemon juice. Mix well and remove from heat.
7. Taste and adjust salt and lemon juice. Garnish with cilantro or coriander leaves and grated coconut. You can also garnish with ginger julienne and chopped onion.
8. Serve hot with lemon wedges and onion slices.
Notes
1. Add green chilli according to your taste.
2. Few garlic cloves can be added while grinding ginger, green chilli and tomato.
3. To add onion heat 1 tablespoon more oil. And fry 1 finely chopped onion till brown then add ground tomato, chilli, ginger and garlic.
4. 2 teaspoon tamarind paste can be used instead of chaat masala or amchur powder.
Adapted this recipe from the blog of Jolly Makkar. And this recipe is a part of recipe challenge month for this April month. I have used green peas instead of dried peas.
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