Matar Ghughni

About Matar Ghughni

Ingredients

• Green peas, blanched 1 cup
• Refined oil ½ tbsp
• Cumin seeds 1 tsp
• Cinnamon, one-inch pieces 2
• Bay leaves 2 to 3
• Onions, finely chopped ½ cup
• Medium tomatoes, roughly chopped 2
• Green chillies, finely chopped 1 tsp
• Turmeric powder 1 tsp
• Salt to taste
• Fresh coriander leaves, chopped 1 tbsp

How to Make Matar Ghughni (Stepwise Photos)

Method

1. Heat oil in a non-stick pan, add cumin seeds, cinnamon and bay leaves and saute till fragrant.
2. Add onion, mix and saute till it turns a light brown. Add salt and turmeric powder and mix well.
3. Add green peas and mix well. Add tomatoes and green chillies and mix and saute for 2 minutes.
4. Add ½ cup water, cover and cook for 3-4 minutes.
5. Transfer into a serving bowl, garnish with coriander leaves and serve hot.

Additional Tips and Tricks

About chef

Chef Shantanu Gupte

Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.

Know More

Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps