INDIAN MATAR [DRY GREEN PEAS] CHAAT

INGREDIENTS:

3 cups pre-soaked sukhe matar (dried whole peas)
2 potatoes (boiled, peeled and chopped)
2 large onion (finely chopped), optional
2 tomato (chopped)
1 medium cucumber (peeled and chopped)
Lemon juice

A pinch of asafoetida
Tamarind chutney
Green chutney
Salt to taste
Green chilies chopped.
Garam masala powder
Black salt (kala namak)
Ground roasted cumin (jeera)

METHOD:

In a saucepan, place the peas and add sufficient water to cover them.

Add asafoetida powder and cook over a moderate heat for about 15 minutes until the peas are tender. [You can also pressure cook them.] Drain.
Take cooked peas and cover with little chopped onions, cucumber. Tomatoes and potatoes. Sprinkle with spices to individual taste. Pour a little tamarind & green chutney and lemon juice on top.

Toss well. And serve in bowls...

PANEER AND PEAS KADI

INGREDIENTS
Shelled green peas , or frozen green peas- 2 cup
Paneer cut into cubes, 2 cups
Salt - to taste
Sugar - 1 tsp
Curds - 1 ½ cup, beaten till smooth.
Coriander leaves - 2 tbsp, chopped
Chili powder - 2 tsp or to taste
Turmeric powder - ½ tsp
Coriander powder - 1 tsp
Oil - 2 tbsp
Asafoetida - ¼ tsp
Coriander leaves - few
Ginger - 1 tsp, minced
METHOD
Heat oil in a kadai and season with Asafoetida.
Mix chilli, turmeric and coriander powders with 2 tbsp of water.
Add the masala paste and fry for few seconds.
Add about 1 cup of water and green peas.
Cover and simmer till the green peas are cooked.
Add salt and sugar, and the paneer cubes.
Simmer for 5 more minutes
Add the beaten curds and remove from fire.
Serve garnished with coriander leaves