Easy dump & start pressure cooker recipe for Matar chaat, a popular Indian pigeon peas dip! Enjoy it as a dip or as a flavorful meal with a side of Naan or Kulcha.
Soak the peas: Rinse white peas 2-3 times. Soak them in 3 cups of water, overnight, or for 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 the instant pot on bean mode for 15 minutes. Let the pressure release naturally (NPR).
Dress them up: Open the lid and let them cool for 10 minutes, uncovered. 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.
Notes
Ragda: To make Ragda-Patties, increase the water quantity to 2 cups while pressure cooking white peas.
Dinner portion: If you want to serve it with a side of Naan or Kulcha, this quantity will serve 4-5 people.
Nutrition estimate: The nutrition facts are based on this dish being used a dip.
This recipe has been tested in a 3qt and 6 qt Instant Pot.
Note: The nutrition facts below are my estimates. If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.