Matar ki Tahari
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3
 
Ingredients
  • 1 cup fresh green peas
  • 1 small potato cut into small cubes
  • 1 medium sized onion finely chopped
  • 1 medium sized tomato finely chopped
  • ¾ cup Basmati rice(long grain)
  • ½ cup split Bengal gram (chana dal)
  • ½ cup split black gram ( chilke vali Urad)
  • 1 to 1.5 inches Ginger ( Adarak)
  • 7-8 Garlic Cloves ( Lasun ki kaliyaan)
  • Fresh coriander
  • 1-2 Green chilies
  • Cinnamon stick 1.5 to 2 inches ( Dalchini)
  • 1 black cardamom ( badi elaichi )
  • 2-3 Cloves ( Long )
  • 1-2 Green Cardamom ( Hari Elaichi )
  • 3-4 Black Pepper ( Kali Mirch)
  • 1 Bay Leaf ( Tejpatta)
  • 1 teaspoon cumin seeds ( Jeera)
  • 1 black cardamom ( badi elaichi )
  • 1-2 Cloves ( Long )
  • 1-2 Green Cardamom ( Hari Elaichi )
  • 2 Dry red chilies ( broken )
  • 1-2 Green chiles ( slit and chopped in 2 parts)
  • Ghee
  • Turmeric Powder ( haldi )
Instructions
  1. Mix the Urad and Chana dal and soak it atleast for 4 hours or overnight for fast cooking. Remove water before cooking.
  2. Soak the rice for 40 min.Remove water before cooking.
  3. Make a fine paste of green masala (mentioned above) in a grinder.If needed add little water just to make a smooth paste. Keep it aside.
  4. Make a fine powder of all dry spices (mentioned above). Keep it ready.
  5. Grind the Matar to a very coarse mixture. Please make sure that matar should only be halved , not to a thin or liquidated paste.
  6. Heat 2-3 spoons ghee in a kadhai. Add bay leaf and cumin seeds.
  7. Once cumin seeds splutter ,add black cardamom, green cardamom,cloves,green chiles and dry red chilies.Saute it well.
  8. Add chopped onions and saute it till it gets brown and tender.
  9. Add chopped tomato, and saute it till it gets cooked or turn mushy.
  10. Add ground coarse Matar ( from step 5 ) and cubed potato into the mixture and saute it well till matar changes it color to light brown. This might take 7-8 min.
  11. Add dry spices powder ( from step 4 ),1 teaspoon turmeric powder and green masala paste ( from step 3 ) and mix it well.
  12. Finally add soaked rice and mixture of Urad-Chana dal into the kadhai and mix it well.
  13. Add salt as per your taste and mix nicely.Saute it for 4-5 minutes.
  14. Transfer the mixture into a pressure cooker. Add necessary water only just to a level above the mixture.
  15. Pressure cook it till one whistle on medium flame. Then reduce the flame and cook it on a low flame for 2-3 min.
  16. Open the lid of pressure cooker once its steam unlocks the lid.
  17. Garnish with fresh coriander and lemon wedges. Serve hot with Papad,Lemon Pickle and Cucumber raita. Also serve Gajar( carrot) and Muli(white Radish) rings as it tastes awesome with Tahari.
Recipe by Kali Mirch - by Smita at https://kalimirchbysmita.com/matar-ki-tahari/