Matar Chaat is yet another lip-smacking Indian street food inspired recipe. This yellow peas curry can be served as a snack, a salad or a curry.
This hearty stew like curry is tangy, spicy with the hint of sweet and savory. The gluten free and vegan side dish is ideal as a heavy appetizer for brunch or dinner as well.
I am including INSTANT POT and STOVE TOP pressure cooking instructions to make this delicious and healthy Matar Chaat – Yellow Peas Curry.
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In northern part of India, Matar chat is called Matra. It’s typically served with Kulcha which is stuffed flakey flatbread. Matra Kulcha Chaat is delicious and wholesome filling meal. We are also using the word chat or chaat interchangeably.
To make this recipe, dry yellow whole peas are used. They are also called SAFED VATANA ( white peas ). White or yellow peas are sweeter in taste compare to dry green peas.
MATAR CHAT AND RAGDA PATTIES
Matar Chaat becomes another popular street food called Ragda Patties when you serve it over Crispy Potato Tiiki.
Ragda patties ( pattice) is wholesome and delicious snack or heavy appetizer and one of our favorite crowd pleaser recipe.
LEFTOVERS AND OTHER USES OF YELLOW PEAS CURRY:
If you want to use it as side dish curry, skip the chutney and sev topping and serve over basmati rice or quinoa or alongside poories, parath, naan or rotis.
It can also be served as a dip with pita bread or chips.
I often make a big batch of Matar Curry. You can keep leftovers in the refrigerator for 4-5 days.
You will love this Matar Curry because
- It’s gluten free, vegan, low calorie and hearty.
- It is full of flavors and aroma.
- Full of plant protein, complex carbs and dietary fiber.
- Easy to prepare and good for meal prep.
WHAT IS Matar Chaat – Yellow Peas Curry
Chaat is Indian street food full of flavors, aromas and textures. MATAR CHAT is prepared by making a stew like curry using whole yellow peas.
The gravy or curry involves usual suspects like onions, tomatoes, ginger and garlic paste, garam masala, turmeric powder and few other aromatics.
Prepared yellow peas stew then becomes chat when you drizzle it with tamarind date chutney and cilantro mint chutney and fine sev and boondi.
You can also use chopped onions, tomatoes, green chilies and cilantro for the toppings.
WHAT ARE THE INGREDIENTS OF MATAR CHAAT / MATRA CHAT
- White / yellow whole peas : Whole yellow peas ( safed vatana ) are loaded with plant protein and complex carbs. Ideally you use overnight soaked peas for making this recipe. White peas are cooked in curry masala to make the chat base.
- Curry Masala : We do oil tadka ( oil tampering ) with black mustard seeds, cumin seeds, bay leaf and turmeric powder. Typically asafetida is also used for extra flavor and it is believed to help in easy digestion for beans and peas. Red chili powder and good Garam Masala adds all the requisite curry flavors so does grated ginger.
- Garnishes and toppings : Chaat recipes are incomplete without the myriad of toppings. Typically Matar Chaat is served with chopped onions, tomatoes, cilantro leaves, cut green chilies. You drizzle cilantro-mint green chutney and tamarind date chutney for extra burst of flavors. Crispy savory sev and boondi rounds up the garnishes. And dusting of chat masala for that unforgettable tangy taste.
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Matar Chaat - Yellow Peas Curry - InstantPot
Ingredients
- 1 cup dry white peas soaked in water overnight or in warm water for few hours.
- 2 cups water to cook
Curry Masala Ingredients:
- 1 tablespoon oil
- ½ teaspoon black mustard seeds
- ½ teaspoon cumin seeds
- ¼ teaspoon asafetida optional
- 1-2 bay leaves
- ½ teaspoon turmeric powder
- 1 teaspoon garam masala - more for spicier curry
- ½ teaspoon red chili powder - more if you like it spicy.
- 1 inch ginger grated
- Salt per taste
- 1 tablespoon lemon juice
Garnishes and Toppings :
- 1 medium onion chopped
- 1-2 red tomatoes chopped
- ½ cup cilantro leaves -chopped
- ½ cup green mint chutney
- ½ cup sweet tamrind date chutney
- 1-2 green chili peppers sliced
- 1 tablespoon chat masala
- ½ cup savory boondi and sev
Instructions
- To make Matar Chat curry, I usually soak the white peas overnight. If you forget to soak them overnight, wash and soak them in hot water for at least an hour. This ensures that peas cook nice and soft.
INSTANTPOT INSTRUCTIONS :
- Turn Instant Pot to Sauté mode. Once it displays HOT, add oil. Add cumin and mustard seeds. Let them sizzle for a minute.
- Add asafetida, turmeric and red chili powder and grated ginger. Sauté for 30 seconds. Add garam masala and salt. Mix well.
- Add soaked peas and 2 cups of water. Close Instant Pot lid and move pressure valve to sealing. Press MANUAL or PRESSURE COOK on Hi for 15 minutes followed by NPR.
- After the silver pin drops, Open IP lid carefully. Mash some of the cooked peas with a potato masher or using the back of your spoon.
- Add lemon juice and stir the curry well. Adjust the seasoning or water if needed.
STOVE TOP INSTRUCTIONS:
- Add the soaked white peas in a pressure cooker with 2 cups of water.
- Pressure cook for 2-3 whistle on high heat. Remove the pressure cooker from heat and let the pressure release naturally.
- Open the lid and check if the peas are done by pressing a few in a pinch.
- In the meantime, heat oil in small skillet. Add cumin and mustard seeds. Let them sizzle for a minute.
- Add asafetida, turmeric and red chili powder and grated ginger. Sauté for 30 seconds. Add garam masala and salt. Mix well.
- Add the oil tempering mixture over the cooked peas. Give it a good stir so everything mixes well together.
- Add lemon juice and stir the curry well. Adjust the seasoning or water if needed.
How To serve Matar Chat,
- Garnish the peas curry / matar curry with chopped cilantro, chopped onion, tomatoes, green chilies and sev. Drizzle some chaat masala and both green chutney and sweet chutney.
- Your Matar Chat is ready for devouring.
Kristy
This dish was amazing!!! Everyone got seconds and even after I doubled the recipe, we didn’t have left overs. I wasn’t able to soak overnight, but I was able to soak for about an 1 1/2. After doubling the recipe and cooking as directed I had to cook an additional 5 minutes but released pressure after the time was up. Perfect! I think I may triple the recipe next time and set it for manual @ 25 minutes if unable to soak overnight. Thanks!