Mattra

Ingredients

• 6-8Yellow Peas (Matra/vatana) 2 cups (360 g ) ]
• Salt 2 tbsp ] soaked together for 4-6 hours
• Water to come 2” above the peas ]
• Clarified butter (Ghee) 1 tbsp
• Ginger, finely shredded 2 tbsp
• Powdered black pepper ½ tsp
• Cardamom (Chhoti elaichi) powdered ½ tsp
• Coriander (Dhania) powder 1 tbsp
• Cumin (Jeera) roasted and powdered 1 tbsp
• Dried mango powder 2 tbsp
• Lemon juice, to taste or ¼ cup
• Coriander leaves (Hara dhania) and ginger juliennes to garnish
• Chaat masala to garnish

Preparation

• Drain the peas and place in a pressure cooker. Cover with water about 2” above the peas.

• Add the clarified butter, salt and finely shredded ginger and seal the pressure cooker. Cook for 15 minutes after the hissing sound starts. (If cooking in an ordinary pan it should take about an hour and more water will have to be added )

• Check if cooked through. Adjust the water to make like a thick gravy or thinner.

• Add the black pepper, cardamom, coriander powder, mango powder and cook some more till well blended.

• Serve hot mixed with lemon juice and garnished with coriander leaves and ginger juliennes.