Matar Kulcha

Savor the irresistible flavors of North India with this classic Matar Kulcha recipe! Made with tender dried white peas simmered in a medley of aromatic spices like garam masala and chaat masala, this hearty curry is the perfect pairing for soft, pillowy kulchas. The dish starts with perfectly soaked and pressure-cooked peas, enhanced by a rich base of caramelized onions, juicy tomatoes, and a hint of zest from fresh lemon juice. Garnished with chopped coriander, this vibrant street-food favorite comes together in under an hour, making it an ideal choice for a comforting weeknight dinner or weekend indulgence. Serve the matar curry hot with warm kulchas for a wholesome, flavor-packed meal that will leave everyone asking for seconds!

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 cup Dried white peas
• 3 cups Water
• 2 tablespoons Ghee
• 1 teaspoon Cumin seeds
• 1 large Onion, finely chopped
• 2 Green chilies, chopped
• 1 teaspoon Ginger-garlic paste
• 1 large Tomato, chopped
• 0.5 teaspoon Ground turmeric
• 1 teaspoon Red chili powder
• 1 teaspoon Garam masala
• 1 teaspoon Chaat masala
• 1 teaspoon Salt
• 1 tablespoon Lemon juice
• 2 tablespoons Fresh coriander, chopped
• 4 Kulchas

Directions

Step 1

Rinse the dried white peas under running water until water runs clear. Soak them in enough water overnight or for at least 8 hours.

Step 2

After soaking, drain the water and rinse the peas once more. In a pressure cooker, add the soaked peas and 3 cups of water. Pressure cook for 4-5 whistles or until the peas are soft and cooked through.

Step 3

In a large pan, heat ghee over medium heat. Add cumin seeds and let them splutter.

Step 4

Add the chopped onion and sauté until golden brown.

Step 5

Stir in the chopped green chilies and ginger-garlic paste. Cook for another minute until fragrant.

Step 6

Add the chopped tomato and cook until the tomatoes are soft and the oil starts to separate.

Step 7

Mix in the ground turmeric, red chili powder, garam masala, chaat masala, and salt. Stir well to combine the spices.

Step 8

Add the cooked peas along with the water they were cooked in. Stir to combine all the ingredients well. If the curry looks too thick, add a little more water.

Step 9

Bring the mixture to a gentle boil and let it simmer for about 10 minutes to allow the flavors to meld together.

Step 10

Stir in the lemon juice and chopped fresh coriander.

Step 11

Serve the matar curry hot alongside warm kulchas.

Nutrition Facts

Serving size	1783.9 grams (1783.9g)

Amount per serving	% Daily Value*
Calories	2321

Total Fat 73.30g	94%
Saturated Fat 26.80g	134%
Polyunsaturated Fat 0.00g
Cholesterol 80mg	27%
Sodium 4340mg	189%
Total Carbohydrate 357.70g	130%
Dietary Fiber 51.20g	183%
Total Sugars 40.70g
Protein 82.00g	164%

Vitamin D 0IU	0%
Calcium 547mg	42%
Iron 25mg	137%
Potassium 3477mg	74%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 27.3%

Protein: 13.6%

Carbs: 59.2%