WHITE PEAS - 1 CUP

firstly, soak 1 cup of white peas for 8 hours or until it is soaked well

1

WHITE PEAS SOAKED

drain off the water and transfer the soaked white peas to the cooker

2

TURMERIC - 1/4 TSP

add ½ tsp salt, ¼ tsp turmeric and 3 cup water

3

FOUR WHISTLES

cover and pressure cook for 4 whistles or until the peas are cooked wel

4

CARDAMOM - 3 PODS

now in a large kadai heat 2 tbsp oil. add 1 bay leaf, 3 pods cardamom, 1 inch cinnamon, 4 cloves, ½ tsp fennel, 1 tsp cumin and pinch hing.

5

TURNS AROMATIC

saute until the spices turn aromatic

6

ONION -1 CHOPPED

now add 1 onion, 1 chilli and 1 tsp ginger garlic paste.

7

GOLDEN BROWN

saute well making sure the onions turn golden brown

8

CHILLI POWDER - 1 TSP

further keeping the flame on low, add ¼ tsp turmeric, 1 tsp chilli powder, 1 tsp coriander powder, ½ tsp cumin powder, ¼ tsp pepper powder, 1 tsp aamchur and ¾ tsp salt

9

TURNS AROMATIC

saute until the spices turn aromatic

10

TOMATO PUREE 

further, add 1½ cup tomato puree and saute until the oil separates.

11

BOILED WHITE PEAS

now add boiled white peas and mix well

12

WATER - 1 CUP

adding 1 cup water or as required, adjust the consistency of the curry.

13

SIMMER - 10 MIN

cover and simmer for 10 minutes or until the flavours are absorbe

14

KASURI METHI - 1 TSP

now add ½ tsp garam masala, 1 tsp kasuri methi and 2 tbsp coriander. mix wel

15

READY TO EAT

finally, enjoy matar ke chole with roti, kulcha or chaats

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