I unpack the history and street-cart secrets of Matar Kulcha in my Indian Street Food Recipes series, revealing how dried white peas, chaat spices and fresh chopped vegetables combine to make Delhi’s famed matar ki chaat.

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I first tasted Matar Kulcha under a battered brass handi in Delhi and it changed how I think about street food. I love the way dried white peas get soft and tangy, then a spoonful of tamarind chutney wakes the whole thing up.

For me this snack sits where Indian Street Food Recipes meet Chaat Recipe traditions and it never feels pretend. I always end up telling friends I cant resist it, its messy, bright and stubbornly addictive.

Youll be curious to try it warm on its own at midnight when nothing else will do.

Ingredients

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Dried white peas: Packed with protein and fiber, earthy taste, filling and cheaper than fresh peas.
Cumin seeds: Warm, nutty aroma, aids digestion, adds toasty depth and subtle smokiness to the curry.
Ginger: Sharp, zesty bite, helps digestion and inflammation, brightens the whole dish instantly.
Green chillies: Fresh heat, boosts metabolism, gives grassy spice not just burn, use as liked.
Tamarind chutney: Sweet tangy syrup, adds puckery sourness and caramel notes, balances spicy and salty.
Fresh coriander leaves: Bright herbal lift, rich in vitamins, adds fresh citrusy finish and color.
Pomegranate seeds: Little ruby pops of sweet tartness, add crunch and color, sprinkle at end.

Ingredient Quantities

1 cup dried white peas, safed matar

3 cups water (for cooking)

1/4 tsp baking soda (optional)

2 tbsp vegetable oil or ghee

1 tsp cumin seeds

pinch asafoetida (hing)

1/2 tsp turmeric powder

1/2 tsp red chilli powder

1 tsp roasted cumin powder (bhuna jeera)

1 tsp chaat masala

1/2 tsp dry mango powder (amchur)

1 tsp salt or to taste

1 inch fresh ginger

1 or 2 green chillies

1 small red onion

1 medium tomato

1/4 cup fresh coriander leaves

1 lemon

2 tbsp tamarind chutney (optional)

2 tbsp green coriander chutney (optional)

1/2 cup sev or bhujia (optional)

2 tbsp pomegranate seeds (optional)

How to Make this

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1. Soak the dried white peas in plenty of water for 6 to 8 hours or overnight; if you forgot to soak, do a quick soak by boiling them 5 minutes then letting sit 1 hour. Add the optional 1/4 tsp baking soda only if your peas are very hard, it helps them soften faster.

2. Drain and rinse the peas, then put them in a pressure cooker with about 3 cups fresh water. Cook on medium heat until tender, about 4 to 6 whistles depending on your cooker, or simmer 40 to 60 minutes in a pot until soft but not totally falling apart. Reserve some cooking liquid.

3. Heat 2 tbsp oil or ghee in a wide pan, add 1 tsp cumin seeds and a pinch of asafoetida, let the cumin splutter and smell arrive, dont burn it.

4. Add 1 inch grated ginger and 1 or 2 finely chopped green chillies, saute for 30 seconds, then sprinkle 1/2 tsp turmeric powder and 1/2 tsp red chilli powder and stir once so spices bloom.

5. Add the cooked peas with a little of the reserved cooking liquid, mash lightly with the back of a spoon so you get a creamy yet chunky texture, simmer 3 to 5 minutes to marry flavors.

6. Stir in 1 tsp roasted cumin powder, 1 tsp chaat masala, 1/2 tsp dry mango powder and 1 tsp salt or to taste, cook another minute and check seasoning. Adjust water for desired thickness.

7. Turn off heat and squeeze in juice of 1 lemon, then fold in 1 small finely chopped red onion, 1 medium chopped tomato and 1/4 cup chopped fresh coriander so they stay fresh and crunchy.

8. If you like it sweet tangy add 2 tbsp tamarind chutney and or 2 tbsp green coriander chutney, mix gently. Taste and tweak salt, lemon or chaat masala.

9. Serve warm topped with 1/2 cup sev or bhujia, 2 tbsp pomegranate seeds and extra coriander. Great on its own or scooped into hot tawa kulcha, enjoy it while its hot.

Equipment Needed

1. Large bowl for soaking peas and for the quick-soak if you forgot overnight, dont worry
2. Pressure cooker or a heavy pot with lid to cook the peas till tender
3. Wide sauté pan or kadhai for tempering spices and simmering the mash
4. Measuring cups and spoons (1 cup, tbsp, tsp) for water spices and oil
5. Fine-mesh sieve or colander to drain and rinse the peas
6. Grater for the ginger plus a sharp knife and cutting board for onion tomato coriander
7. Wooden spoon or spatula for stirring and a masher or the back of a spoon to lightly mash peas
8. Small bowl and lemon squeezer or fork to juice the lemon
9. Serving bowls or plates and a spoon for topping with sev, pomegranate and coriander

FAQ

Do I need to soak the dried white peas? Soak them for 6 to 8 hours or overnight for best results, but if you forgot you can skip soaking and pressure cook with a pinch of baking soda, it will just take longer and sometimes some peas stay a bit firm.

How long should I cook them? If soaked cook until tender about 15 to 25 minutes in a stove top pressure cooker (about 3 to 4 whistles) or roughly 20 to 30 minutes on high in an electric pressure cooker, if unsoaked add extra time and check for softness.

Can I use canned or frozen peas instead? Yes, canned peas work fine — rinse them and add near the end just to warm through, frozen peas thaw quickly and can be added later too, this shortens total cook time and changes texture a bit.

Why are my peas still hard or grainy? Usually because they were old, under soaked, or not cooked long enough; fix it by soaking longer, adding a pinch of baking soda while cooking, using more water, or increasing cook time and pressure.

How do I turn this into a chaat style snack or a curry? For chaat keep the mixture thick, turn off heat and toss with chutneys, sev, pomegranate and lemon, for a curry add extra water, simmer to meld flavors and serve with kulcha or rice.

How should I store and reheat leftovers? Cool and refrigerate in an airtight container for 2 to 3 days or freeze up to 2 months, reheat gently on the stove with a splash of water, fresh coriander and lemon brightens it up after reheating.

Matar Kulcha (Dried White Peas Dish) Recipe Substitutions and Variations

Dried white peas (safed matar):
- Canned white beans or butter beans — rinsed and drained, saves tons of time.
- Frozen or fresh green peas — sweeter, use less cooking and tweak spices.
- Chickpeas (kabuli chana) — heartier, soak or use canned for faster prep.
- Split yellow peas or moong dal — cooks faster, gives a softer, mushier texture.
Baking soda (optional):
- Omit it and soak peas overnight then pressure cook longer — safer and still softens.
- A tiny pinch of baking powder — milder softening effect if you dont have soda.
- Use a pressure cooker or Instant Pot on high pressure — mechanical substitute for soda.
Tamarind chutney (optional):
- Pomegranate molasses — tangy and sweet, use less as it’s concentrated.
- Date syrup or a quick date-tamarind mix — similar sweetness and depth.
- Mango chutney or a mix of amchur + jaggery + lemon — fruity-sour alternative.
Sev or bhujia (optional):
- Crushed papdi or mathri — keeps the crunch and street-food vibe.
- Toasted peanuts or roasted chana — crunchy and adds protein.
- Crushed tortilla chips or potato crisps — easy pantry swap, still crunchy.

Pro Tips

– Soak and cook smart. If you forgot to soak, do the quick soak but rinse the peas well after and only add 1/8 to 1/4 tsp baking soda if they are really hard, otherwise they go mushy and taste odd. Save some of the cooking water and use warm cooking liquid to loosen the dal instead of cold water, it keeps the texture silky.

– Don’t burn the tempering. Heat oil till cumin pops and then immediately drop in ginger and chillies, keep flame moderate, you want aroma not char. If using ghee turn heat lower, it browns faster.

– Aim for a mixed texture. Mash most of the peas but leave plenty whole for bite, it makes the dish interesting. Use the back of a spoon or a potato masher, not a blender, or it gets gluey.

– Add the fresh stuff last. Fold in onion, tomato, coriander and lemon off the heat so they stay crunchy and bright. Always check salt and acidity before squeezing lemon or stirring in chutney, because acid hides saltiness.

– Finish and serve right away. Keep sev, pomegranate and chutneys separate till plating so sev stays crisp and poms dont go soggy. If you made it ahead gently reheat with a splash of the reserved cooking liquid or a little ghee, then refresh with lemon and herbs just before serving.

Matar Kulcha (Dried White Peas Dish) Recipe

Recipe by Jot Punji

0.0 from 0 votes

Servings

servings

Calories

350

kcal

Equipment: 1. Large bowl for soaking peas and for the quick-soak if you forgot overnight, dont worry
2. Pressure cooker or a heavy pot with lid to cook the peas till tender
3. Wide sauté pan or kadhai for tempering spices and simmering the mash
4. Measuring cups and spoons (1 cup, tbsp, tsp) for water spices and oil
5. Fine-mesh sieve or colander to drain and rinse the peas
6. Grater for the ginger plus a sharp knife and cutting board for onion tomato coriander
7. Wooden spoon or spatula for stirring and a masher or the back of a spoon to lightly mash peas
8. Small bowl and lemon squeezer or fork to juice the lemon
9. Serving bowls or plates and a spoon for topping with sev, pomegranate and coriander

Ingredients

1 cup dried white peas, safed matar
3 cups water (for cooking)
1/4 tsp baking soda (optional)
2 tbsp vegetable oil or ghee
1 tsp cumin seeds
pinch asafoetida (hing)
1/2 tsp turmeric powder
1/2 tsp red chilli powder
1 tsp roasted cumin powder (bhuna jeera)
1 tsp chaat masala
1/2 tsp dry mango powder (amchur)
1 tsp salt or to taste
1 inch fresh ginger
1 or 2 green chillies
1 small red onion
1 medium tomato
1/4 cup fresh coriander leaves
1 lemon
2 tbsp tamarind chutney (optional)
2 tbsp green coriander chutney (optional)
1/2 cup sev or bhujia (optional)
2 tbsp pomegranate seeds (optional)

Directions

Soak the dried white peas in plenty of water for 6 to 8 hours or overnight; if you forgot to soak, do a quick soak by boiling them 5 minutes then letting sit 1 hour. Add the optional 1/4 tsp baking soda only if your peas are very hard, it helps them soften faster.
Drain and rinse the peas, then put them in a pressure cooker with about 3 cups fresh water. Cook on medium heat until tender, about 4 to 6 whistles depending on your cooker, or simmer 40 to 60 minutes in a pot until soft but not totally falling apart. Reserve some cooking liquid.
Heat 2 tbsp oil or ghee in a wide pan, add 1 tsp cumin seeds and a pinch of asafoetida, let the cumin splutter and smell arrive, dont burn it.
Add 1 inch grated ginger and 1 or 2 finely chopped green chillies, saute for 30 seconds, then sprinkle 1/2 tsp turmeric powder and 1/2 tsp red chilli powder and stir once so spices bloom.
Add the cooked peas with a little of the reserved cooking liquid, mash lightly with the back of a spoon so you get a creamy yet chunky texture, simmer 3 to 5 minutes to marry flavors.
Stir in 1 tsp roasted cumin powder, 1 tsp chaat masala, 1/2 tsp dry mango powder and 1 tsp salt or to taste, cook another minute and check seasoning. Adjust water for desired thickness.
Turn off heat and squeeze in juice of 1 lemon, then fold in 1 small finely chopped red onion, 1 medium chopped tomato and 1/4 cup chopped fresh coriander so they stay fresh and crunchy.
If you like it sweet tangy add 2 tbsp tamarind chutney and or 2 tbsp green coriander chutney, mix gently. Taste and tweak salt, lemon or chaat masala.
Serve warm topped with 1/2 cup sev or bhujia, 2 tbsp pomegranate seeds and extra coriander. Great on its own or scooped into hot tawa kulcha, enjoy it while its hot.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.