Matar (Matra) Chaat

Tantalizingly tasty, spicy, tangy, super quick and easy to make! Got your attention? If not, add healthy and popular to the mix. Matar (Matra) Chaat (White Pea Salad) is packed with all these qualities, that make it a street-side favorite in North India. Belonging to the "Chaat" category, Matar (Matra) chaat is served alongside its brethren at roadside "Chaat" stalls - one more spicy and tangy preparation in the plethora of delicious choices.

At home,  Matar (Matra) Chaat turns into a convenient salad/snack with nutritional benefits owing to the high amounts of proteins and dietary fibers in white peas. Or, it can be served an entree dish at dinner-time alongside Kulcha (Indian leavened Flatbread). This versatile dish also goes well with toasted bread slices or as a veggie filling for burgers. So many ways to eat it, and at any time of the day. Why not try it right now?

MATAR CHAAT RECIPE

Servings : 4

INGREDIENTS:

1 cup dry White peas (Matar or Matra); see my "Tips" section below
1/2 cup chopped Red Onion
Salt to taste
1 tsp Black Salt, or to taste
1 1/2 tsp Roasted Cumin Powder
2 Serrano Green Chillies or to taste (optional); destemmed & finely chopped
1/4 tsp Cayenne Pepper (Red Chilli Powder) or to taste
1 tsp fresh Lemon juice
1 tsp Chaat Masala, available in Indian Grocery stores

For Garnishing:

1 Lime or Lemon; cut into 4 small wedges
1" fresh Ginger; peeled & sliced into thin strips
1/4 cup finely chopped fresh Cilantro (Coriander) leaves

How to make Matar (Matra) Chaat

1. Wash & soak white peas in 3 cups of water overnight or for 8 hours. Drain the water.
2. Add the soaked peas, 2 1/2 cups of water and salt to the Pressure Cooker. Cook till peas are soft. Open the Pressure Cooker once the pressure/steam has subsided.
3. Add all the above ingredients (except water & salt). Mix well but gently. Adjust seasoning to your taste.
4. Place portions in individual plates and garnish with ginger, cilantro & a wedge of lemon in each plate, or serve the Matra in a large bowl and place all the garnishing ingredients on the side & allow people to help themselves.

TIPS:

1. Dry White Peas (Matar or Matra) are light brown in color & look almost like chick peas, but are slightly smaller than Chickpeas & are more round in shape. They are readily available in Indian grocery stores.
2. When served as a snack, the consistency of  the Matar (Matra) should be quite dry. If it is too watery, strain the Matar (Matra) after cooking in the Pressure Cooker & before adding all the ingredients.
3. On the flip side, if the Matar (Matra) Chaat is being served with Kulcha (Leavened Indian Flatbread) then the Matar (Matra) should have thick gravy-like consistency. Add water accordingly if your  Matar (Matra) is too dry.
4. Also, Matar (Matra) is kept slightly mushy when served as a snack, & I prefer it that way. However, if you wish to retain the shape of the Matar (Matra), then cook it for a lesser time than specified.