Matar Kulcha
This classic Delhi street food features a tangy and spicy white pea curry, known as matar, served alongside soft, fluffy kulcha bread. It's a hearty, flavorful meal that's perfect for lunch or a satisfying snack.
For 4 servings
5 steps. 40 minutes total.
- 1
Step 1
- a.Soak and Cook the Peas
- b.Rinse the dried white peas thoroughly and soak them in ample water for at least 8 hours or overnight.
- c.Drain the soaking water. Transfer the peas to a pressure cooker. Add 4 cups of fresh water, 1 tsp of the salt, and the turmeric powder.
- d.Secure the lid and pressure cook on medium-high heat for 4-5 whistles, which takes about 20-25 minutes. The peas should be very soft and easily mashable. Allow the pressure to release naturally before opening.
- 2
Step 2
- a.Prepare the Tadka (Tempering)
- b.Heat the vegetable oil in a large pan or kadai over medium heat. Once hot, add the cumin seeds and let them sizzle and become fragrant.
- c.Add the asafoetida, followed immediately by one of the finely chopped onions.
- d.Sauté the onions for 5-7 minutes, stirring occasionally, until they turn soft and golden brown.
- e.Add the ginger-garlic paste and slit green chilies. Cook for another minute until the raw aroma disappears.
- 3
Step 3
- a.Build the Masala Base
- b.Add the finely chopped tomatoes to the pan. Cook for 5-6 minutes, mashing them with your spoon, until they break down and become pulpy.
- c.Add the dry spice powders: red chili powder, coriander powder, roasted cumin powder, and chana masala. Stir well and cook for 2-3 minutes until the spices are aromatic and you see oil separating from the masala.
- 4
Step 4
- a.Combine and Simmer the Curry
- b.Pour the cooked white peas along with all their cooking liquid into the masala. Mix everything together gently.
- c.Using the back of your ladle, press and mash about a quarter of the peas against the side of the pan. This is the key to achieving the classic thick, creamy consistency.
- d.Stir in the remaining 0.5 tsp of salt, tamarind paste, and garam masala. Mix well.
- e.Bring the curry to a gentle boil, then reduce the heat to low. Let it simmer for 8-10 minutes, allowing the flavors to meld beautifully. If the curry becomes too thick, add a splash of hot water. Taste and adjust seasoning if needed.
- 5
Step 5
- a.Garnish and Serve
- b.While the curry simmers, warm the kulchas on a hot tawa or griddle. You can toast them with a little butter for extra flavor.
- c.Ladle the hot matar curry into serving bowls. Garnish generously with the remaining fresh chopped onion and coriander leaves.
- d.Serve immediately with the warm, buttery kulchas and lemon wedges on the side for squeezing over the curry.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Soaking the peas overnight is non-negotiable for a soft texture and faster cooking time.
- 2The secret to authentic street-style matar is mashing some of the cooked peas to naturally thicken the gravy.
- 3Don't skip the raw onion garnish; its sharp crunch provides a perfect contrast to the soft, savory curry.
- 4Adjust the tanginess to your preference. You can add more tamarind paste or a squeeze of amchur (dry mango powder) for a sharper taste.
- 5For the best flavor, use freshly roasted and ground cumin powder.
Adapt it for your goals.
Ingredient Swap
Use kala chana (black chickpeas) instead of white peas for a different flavor and texture. The cooking process remains largely the same, though cooking time may vary.
AdditionAddition
Add one boiled, peeled, and roughly mashed potato to the curry along with the peas to make it even more hearty and thick.
GarnishGarnish
For a richer version, garnish with crumbled paneer or a dollop of plain yogurt before serving.
Flavor ProfileFlavor Profile
Add a small, finely chopped piece of ginger to the garnish along with the onions for an extra fresh, zesty kick.
Why this is on our healthy list.
Rich in Plant-Based Protein
Dried white peas are an excellent source of plant-based protein, which is crucial for building and repairing tissues, muscle maintenance, and overall body function.
High in Dietary Fiber
The high fiber content from the peas promotes healthy digestion, aids in regular bowel movements, and helps maintain stable blood sugar levels, contributing to a feeling of fullness.
Aids Digestion
Spices like cumin, coriander, and asafoetida are known in traditional medicine to stimulate digestive enzymes, reduce bloating, and improve overall gut health.
Source of Essential Minerals
This dish provides important minerals like iron, which is vital for blood production; magnesium for nerve function; and potassium for maintaining fluid balance.
Frequently asked questions
One serving of Matar curry (approx. 375g) has about 300-350 calories. When served with two buttered kulchas, the total calorie count for the meal is approximately 550-650 kcal, depending on the size and type of kulcha.