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Mattar Misri

(Ratings:

Cuisine : North Indian
Category : Vegetarian
Course : Side Dish

Mattar Misri

North Indian Cuisine Side Dish
Ingredients:

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Featured Recipes for Mattar Misri

By padmum

1 cup Peas

1 cup Butter Beans

1 cup Double Beans

1 cup Sprouted Moong/green gram

½ tsp Turmeric powder

2 Onions

2 Tomatoes

1” Green chilli

1” piece Ginger

1 pod Garlic

½ tsp Red Chilli powder

¼ tsp Pepper

2 tbsp Dhania Jeera/ coriander cumin powder

½ tsp Garam Masala

1 Bayleaf shredded

1 tsp Salt

For Seasoning:

1 Tsp Mustard seeds

1 tsp Cumin seeds

¼ tsp Asafoetida

1 tbsp Curry leaves

1 tbsp. Oil

For garnishing:

1 tbsp Chopped green dhania/cilantro leaves

1 tbsp Chopped fresh mint leaves

1 tsp Fresh lime juice

Method:

1. Pressure cook the peas, beans and sprouted moon with the turmeric powder in a cup of water for 1 or 2 whistles.

2. Pulverise the onion, tomatoes, green chilli and ginger /garlic in a mixer/grinder/chopper. Do not make it into a fine paste. It should be shredded fine.

3. Heat the oil in a saucepan/wok (non-stick) until it is hot.

4. Add the mustard, cumin seeds and wait until they start popping.

5. Add asafoetida and curry leaves.

6. Add the shredded onion and tomato mixture and sauté.

7. Add the chilli and pepper powder, garam masala, coriander/cumin powder, bayleaf and sauté till the raw smell of the onion/tomatoes is done—say 2 to 3 minutes.

8. Add the cooked peas and beans in the pan and boil for 2 minutes.

9. Add salt and 1/2 cup of water (if necessary) and close with a lid.

10. Cook on a slow flame. After 3 minutes open and give it a stir.

11. Garnish with coriander and mint leaves and lime juice (optional).

Ø Tip: The dish gets an exotic taste if 3 or 4 cashews, ground or roasted whole, is added.

Ø You can add 2 tablespoons of yoghurt with the onion and tomato sauce and sauté—then you can omit the lime juice.

Ø This is a gravy dish so add water to give it the curry quality.

Ø In case the gravy is watery in the final stage add 1/2 tsp. of cornflour made into a paste with a tablespoon of water.

Ø Add 1 tablespoon of coconut milk if available. Or use a tablespoon of fresh coconut or copra and add to the onion and tomato sauce in the grinder/mixer.

Ø You can add a piece of gur or ½ teaspoon of brown sugar to balance all the spices.

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