MATAR KULCHA

This one is also an absolute hit with my husband & my friends & colleagues too. This is a total street food, sold at every nook & corner of Delhi streets, with vendors selling this spicy & tangy matar accompanied by soft kulchas on pattals (leaf plates), & huge brass urli on their thelas containing the boiled matar. Admittedly, it is the most sought after lunch for the richshaw-valas, drivers, factory workers & at the same time, even the high end restaurants make these available. With prices ranging from Rs. 10 per plate at the thelas to Rs. 50 per plate at Haldiram!!! One food, different price, n blv me there wont be much difference in the quality too!!

Nonetheless, here goes the recipe. It is as easy as the blink of an eyelid. Blv me, it is........

Ing -

2 cups - dried peas
2 big onions - finely chopped
1/2 inch - julienned ginger
green chillies - according to taste
1 small ball of tamarind - soaked in water
1 bunch of corriander leaves
2 tsp - garam masala
Juice of one lemon
Salt to taste
Ready made kulchas - easily available in the market.

Method -

Soak the peas overnight
In the morning pressure cook them with salt, ensuring that there is not too much water left in the cooker.
Mash the tamarind in the water & use the water, discarding the seeds.
Once you open the cooker, put in the onions, ginger, green chillies, garam masala, tamarind water, lemon juice & mix well.
All the ingredients should blend well with the peas.

On a tava, using a little butter heat the kulchas.

Garnish the matar with more corriander & onions. The spicier the matar the better they taste.

Blv me, these are really yummy!!!