Simple and Tasty Matar Chhole

To make Matar Chhole, start by soaking 1.5 cups of peas for 6-8 hours. Chop onions and green chillies. Heat mustard oil in a pan, add jeera and optional urad dal, and sauté until golden. Then, add the chopped onions and green chillies, cooking until the onions are translucent. Stir in spices like hing, turmeric powder, cumin powder, coriander powder, garam masala, and sabji masala. Add the soaked peas and 1.5 cups of water, bring to a boil, then reduce heat and simmer until the peas are cooked through. Finally, add salt to taste and mix well.

Yes, Matar Chhole is suitable for a vegan diet as it contains no animal products. The main ingredients are peas, onions, and spices, making it a delicious and nutritious option for those following a plant-based lifestyle.

If you don't have mustard oil, you can substitute it with vegetable oil, sunflower oil, or coconut oil. Each of these oils will impart a different flavor, but they will still work well in the recipe.

To store leftover Matar Chhole, let it cool completely, then transfer it to an airtight container. It can be refrigerated for up to 3-4 days. For longer storage, consider freezing it in a freezer-safe container for up to 2 months. Reheat thoroughly before serving.

Matar Chhole pairs wonderfully with steamed rice, roti, or naan. You can also serve it with a side of yogurt or a fresh salad to balance the flavors. For a complete meal, consider adding a spicy pickle or chutney on the side.