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:
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’!
Mutter/Matar Chaat - Pigeon Peas Dip (Instant Pot)Print Recipe
- Pressure Cook Peas
- 1 cup Matar/Mutter, Pigeon Peas, whole
- 1.5 cups water (water should cover the peas)
- 1 teaspoon salt
- 1.5-2 teaspoons Coriander Powder
- 1/4-1/2 teaspoon cayenne powder
- 1/2 inch ginger, grated, or 1/2 teaspoon Ginger Powder
- Dressing for chaat/dip
- 1/4 cup finely chopped onion (about 1/4 large onion)
- 1/4 cup de-seeded and finely chopped tomato (about 1 Roma tomato)
- 1/4 cup chopped cilantro
- Juice of 1/2 lemon or lime (adjust based on size and juiciness of lemon/lime)
- 1 teaspoon Chaat Masala
- 1 teaspoon Roasted Ground Cumin
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 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.