Matar chaat / Mutter Chaat or Pigeon Peas Dip is one of the most popular street food you’ll find in New Delhi. This quick and tasty dish is served as a chaat (snack) with crackers or pita chips, and also makes for a fulfilling meal when served with a side of Naan or Kulcha.
Pigeon Peas belong to the family of legumes, and carry the same great advantages of being high in fiber and protein. They are somewhat similar in looks to Chickpeas or Garbanzo Beans. There are two varieties of Pigeon peas, white (more like beige), and green. I prefer the taste of the white ones as they tend to be more on the creamier side.
Just like chickpeas, Pigeon Peas also have to be rehydrated before cooking. Soaking them overnight allows them to rehydrate and also fastens the cooking process. I cook these in my electrical pressure cooker, Instant Pot, and they are perfect when cooked for 15 minutes on the Bean/Chili mode.
Once the pigeon peas are cooked, here’s what I do:
Pressure Cook Pigeon Peas
Add chopped onion
Then add chopped, de-seeded tomato
Finally add chopped cilantro
Some fresh lemon/lime juice
Toss gently, mixing everything together
Serve as an appetizer or main meal
I like to serve matar chaat as a dip with pita chips or crackers. It can also be served with carrot and cucumber slices for a healthier snack. As a meal, serve the matar or pigeon peas with a side of store-bought or homemade Naan, Kulcha (flatbread), or with toasted sourdough bread. I find the taste of sourdough bread to be very similar to the fermented tangy taste of a ‘kulcha’!
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Matar / Mutter Chaat or Pigeon Peas Dip is one of the most popular street food you'll find in New Delhi. This quick and tasty dish is served as a chaat (snack) with crackers, and also makes for a fulfilling meal when served with a side of Naan or Kulcha.
Soak the peas: Rinse pigeon peas 2-3 times. Soak them in 3 cups of water, overnight, or for 6-8 hours.
Pressure cook peas: Rinse out the peas and pressure cook them with fresh water and ingredients listed under "pressure cook" section. Quick tip: adding warm water shortens the time it takes for the pot to come to pressure. Cook them in an instant pot on bean mode for 15 minutes. Manually release pressure after 10 minutes (QR).
Dress them up: Open lid and let them cool for 10 minutes. Add chopped onions, tomatoes, cilantro and seasonings. Gently mix everything together. Serve as an appetizer with pita chips or with cucumber slices. Alternatively, serve with Naan, kulcha or toasted sourdough bread for a fulfilling main meal.
Note: The nutrition facts below are my estimates. If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.