1 cup yellow/white matar, washed and soaked in water for 7-8 hours.
1/2 inch adrak (ginger)
2 cloves lahsun (garlic)
2 table spoons of finely chopped hara dhania (coriander)
1/2 tea spoon dhania powder
1/2 tea spoon haldi
1/2 tea spoon lal mirch (as per taste)
1/2 inch piece of tej patta (bay leaf)
1/2 tea spoon garam masala
1-2 table spoon oil
Pressure cook matar adding salt to taste.
Grind onion, tomato, adrak, lahsun, haldi, dhania powder and lal mirch together in a mixer jar.
Heat oil in a pan .
Add tej patta and the ground masala.
Fry it on low flame till it leaves the oil.
Add the pressure cooked matar.
Add hot water and salt if required.
Allow it to boil for 2-3 minutes.
Garnish with hara dhania.
Serve with hot puri-kachori, rice, bread, pav.