Ingredients: cup Dried Green Peas (Vatana) - soaked for 1 hour, inch Ginger - finely chopped, teaspoon Red Chilli powder, cup Tomatoes - Chopped, teaspoon Cumin powder (Jeera), teaspoon Amchur (Dry Mango Powder), teaspoon Turmeric powder (Haldi), teaspoon Fennel seeds (Saunf), inch Cinnamon Stick (Dalchini), Bay leaves (tej patta), - to taste, - extract from lemon, Onion - finely chopped, inch Ginger - cut into thin strips, Green Chilli - finely chopped, sprig Coriander (Dhania) Leaves - finely chopped, sprig Coriander (Dhania) Leaves - finely chopped, Vegetarian diet
Instructions: We begin making the Delhi Style Matar Chaat Recipe by soaking the dried green peas / matar for at least 5 to 6 hours or overnight hour and keep it aside.Heat a pressure cooker with oil, add bay leaf, cinnamon stick and fennel seeds. Saute till the aroma comes out.Then add the ginger and sauté for few seconds. Add tomatoes, cook till it is softened.Finally add the rest of the spice powders and give the masala for the chaat a stir. Cook till the raw smell goes away. This will take about 3 to 4 minutes.At this stage add the soaked dried green peas and give it a stir. Add 2 cups of water and pressure cook it for 4 to 5 whistles or for at least 20 to 25 minutes and turn off the heat. Once done, release the pressure naturally, as the Matar Chaat will continue to cook while there is pressure.Check the taste, add the lemon juice  and give it a stir. Transfer the Delhi Style Matar Chaat Recipe to small serving bowls.Sprinkle onions, ginger, green chilies, drizzle the mint chutney and top it up with chopped coriander leaves and serve hot.Serve the Delhi Style Matar Chaat Recipe as it is or along with Baked Amritsari Kulcha or Puri with a glass of Rose Lassi Recipe to enjoy your Lunch meal.