bitter gourd potato sabzi, salad and onion tomato raita
Black matar (or kala vatana) are small, dark
green-to-black dried peas known for their earthy, nutty flavor and firm
texture, often used in Indian cuisine. These high-protein, fibre-rich legumes
are staples in Maharashtrian usal, Sindhi matarpao, and Himalayan dishes,
providing a healthier, iron-rich alternative to green peas that stays firm when
cooked. They are low in fat and, due to high fiber and low-glycemic index,
excellent for managing blood sugar, heart health, and weight loss. Known
for excellent shelf life, lasting up to three years, making them a sustainable
crop. They are highly nutritious, fiber-rich legumes providing significant
protein, iron, and essential minerals per serving.
My husband loves its sabzi and I keep preparing it. My
daughter said once that delicious pulao can be made too. So I ventured to prepare
black matar pulao and it turned out very tasty.
Ingredients
½ cup black matar
soaked overnight, pressure cooked for 20 minutes with salt and 1 ½ cups water.
1 cup rice washed, cleaned and soaked for ten minutes
2 tbsps oil or ghee
¼ tsp cumin seeds
1 bay leaf
2 cardamoms
A small stick of cinnamon
1 onion finely cut
½ inch piece ginger peeled and finely cut
2 tbsp moringa leaves (optional)
Salt to taste
2 cups water
Insturction
-
Keep the black matar ready after cooking. Soak
the rice for ten minutes before starting to make pulao.
-
Heat oil or ghee in the pressure cooker and when
heated, add cumin seeds, bay leaf, cardamoms, cinnamon stick, and oinion.
-
Stir and when the onion becomes transparent, add
the moringa leaves, cooked black matar, soaked rice and salt.
-
Stir well and add 2 cups of water. Any water
remaining after cooking the matar should be part of this 2 cups.
-
Pressure cook for 5 minutes, allow it to cool
and open.
-
Serve with curd or raita, pickle and papad.
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