As the chill of winter sets in, our plates brim with the season’s bounty. From the vibrant greens of methi and spinach to the sweetness of carrots and cabbage, the winter harvest inspires a plethora of delectable dishes. Among these, fresh peas steal the spotlight with their natural sweetness and versatility. While peas shine in classics like aloo matar, matar kachori, and matar paratha, Uttar Pradesh brings us a lesser-known gem—Chunki Matar.
This simple yet delightful dish is a winter staple in UP households, celebrated for its ease of preparation and rich flavors. Typically enjoyed for breakfast, Chunki Matar combines fresh peas with mild spices and a touch of desi ghee, creating a dish that is both nutritious and satisfying. Packed with protein and fiber, it keeps you energized and full for hours.
Why Chunki Matar Stands Out
What makes Chunki Matar special is its simplicity. You don’t need an elaborate list of ingredients or hours in the kitchen. With just a handful of basic spices, this dish can be whipped up in 10 to 15 minutes, making it perfect for busy mornings or even beginner cooks.
The beauty of this dish lies in its flexibility. You can tweak the spices to suit your palate, and ingredients like garlic can be skipped based on dietary preferences. Whether you’re exploring regional delicacies or just looking for a quick winter breakfast, Chunki Matar deserves a spot on your menu.
Recipe: How to Make Chunki Matar
- Heat the pan: Add 1 tablespoon of desi ghee to a pan and let it warm up. Toss in a pinch of asafoetida, 1 teaspoon of cumin seeds, and some finely chopped ginger. Sauté for 2-3 seconds.
- Add garlic (optional): Crush 1-2 garlic cloves and stir them in. If you prefer a no-garlic version, skip this step.
- Spice it up: Add finely chopped green chillies and sauté for a minute. Then, mix in 2 cups of fresh, peeled peas and fry until they’re coated in the spices.
- Season: Sprinkle a pinch of salt and red chilli powder to taste. Stir well to evenly coat the peas.
- Cook gently: Cover the pan with a lid and let the peas cook on low heat for 3 minutes, allowing them to soften.
- Final touch: Remove the lid, check if the peas are tender, and stir in some freshly squeezed lemon juice and chopped coriander leaves.
- Serve: Transfer the dish to a plate, garnish with julienned ginger, and serve hot.
A Must-Try This Winter
The simplicity of Chunki Matar doesn’t compromise its deliciousness. Whether served with chapati or enjoyed on its own, this dish offers a taste of Uttar Pradesh’s winter charm. So, as fresh peas flood the markets, treat yourself to this quick and healthy breakfast that’s sure to become a favorite.
