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Mangauri Matar

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Mangauri Matar
  • Recipe Servings: 2
  • Cook Time:
  • Mangauri or green gram badis are added to this pea dish, giving a slight twist to the texture and flavour


  • 2 cups shelled peas
  • 1/2 cup mangauris
  • 2 Tbsp oil
  • 1 tsp cumin seeds
  • 1/8 tsp asafoetida
  • 1 tsp finely chopped ginger
  • 1/2 cup grated tomato
  • 2 tsp coriander powder
  • Salt to taste
  • 1 tsp chilli powder
  • 1/2 tsp garam masala
  • 1/2 tsp turmeric
  • 2 green chillies-slit a little
  • 2 cups water


  1. Heat the oil in a heavy-based saucepan.
  2. Add the cumin seeds and asafoetida.
  3. When the seeds splutter, add the ginger and saute over high heat till brown.
  4. Add the grated tomatoes, coriander powder, salt, garam masala and turmeric.
  5. Stir-fry till the fat separates.
  6. Add the mangauris, peas and green chillies.
  7. Stir a few times till the peas look a bit glossy and the mangauris darken a little.
  8. Add the water and bring to a boil. Cover the pan and simmer for about 10 minutes. Serve hot.