Ingredients
- 1/2 cup Dried White Peas
- 1 Big Potato
- 1 Medium-sized Onion
- 2 Medium-sized Tomato
- 1 inch Ginger
- 2-3 tbsp Tamarind Paste
- ½ lime
- 2-3 tbsp Chopped Coriander Leaves
- 1-2 Green Chilli
- 2 tbsp Chaat Masala I use MDH
- 2 tbsp Kala Chaat Masala I use Kedara
- Salt to taste optional
Instructions
- Soak the dried peas in water for 18 hours. Change the water every 7-8 hours.
- Boil the potato and let it cool for 5-6 hours.
- After the peas have been soaked, cook them with some salt and twice the quantity of water.
- Chop the onions, tomato, potato finely, and julienne the ginger.
- Once cooked, keep the peas on low flame and keep mashing the peas lightly, till you get a slight creaminess. Take it off the flame.
- Add all the ingredients. The tamarind, lime, salt, chilli and chaat masalas are all dependant on your own palate. You can make it as spicy or as mild as you like.
- Matar ki chaat is ready!
Notes
Additional Information:
- If you are eating this for a lunch or dinner (if you are adding a cereal in this meal), it should taste good with bajra or jowar roti. These are much better options then bread/kulcha.
- Kokum pulp can be used in place of Tamarind. This will improve the digestibility of the food and of course, render a great flavour to the dish.
- White peas are a great source of fiber, protein, complex carbohydrates, thiamine, folic acid, magnesium, iron and selenium.
- Potato that has been boiled and cooled acts as a prebiotic, wherein it is feeding the friendly bacteria in your gut and helping them flourish, something we could all benefit greatly from.
- Tamarind has been used as a remedy for digestive discomfort for years. It is also is an antioxidant and anti-inflammatory food. It is also a source of magnesium and calcium. However, one should use tamarind a little carefully and infrequently. Since it does tarnish the fluorides from our bones. Frequent or high consumption can have an adverse effect.