Matar (peas) cooked tender in asafoetida, cumin seeds, mango powder and whole red chilies.
Seasoned potatoes stuffed with masalas, coconut, nuts, raisins and peas, deep fried golden.
Tender peas tossed in seasoning and spices.
Mangauri or green gram badis are added to this pea dish, giving a slight twist to the texture and flavour
Peas and seasoning stuffed in dough and rolled out to make simmering hot paranthas.
Small balls of peas and masalas stuffed in dough and deep fried.
Peas and spices jazz up plain rice to make a delicious pulao.
An everyday dish of cottage cheese and peas mingled in a tomato gravy.
Peas cooked in a thick lentil paste tempered with spices.
The classic recipe of peas and cottage cheese, infused with assorted masalas, herbs and potatoes.
Chef Marlene Matar reminds us of the city's culinary glory in her new "The Aleppo Cookbook: Celebrating the Legendary Cuisine of Syria",
10 best matar recipes - follow easy steps and plate these delicacies in style.
What is called matar everywhere else, white dried peas, is for some reason dubbed matara in Lucknow. Matara chaat is concocted out of the peas and is far from boring.