Wash and soak the yellow peas overnight (minimum 6-8 hours) at room temperature. Do not put it in the fridge.

In the morning, wash the peas again twice.

Add the matar to 1 ½ cups of boiled water in a pressure cooker. Mix ¼ tsp salt and a pinch of turmeric. Set the gas to medium heat and wait for up to 4-5 whistles.

Turn off the heat and allow the cooker to sit closed for 30 minutes at room temperature.

Matar Ke Chole Tempering and Cooking

Heat the kadhai and add the whole spices - jeera, saunf, dalchini, elaichi, and laung. Set the induction cooktop temperature to Keep Warm mode.

When the seeds turn aromatic (5-10 seconds at low flame), add the ginger-chilli paste. Cook for a minute.

Now sprinkle haldi and lal mirch powder and saute to make a smooth mix. Empty the boiled yellow peas into the kadhai to make a smooth mix.

Add 1 ½ cup boiled water, salt, and cover with the lid.

Cook for 5 minutes at 500W to allow the peas to soak in the essence of the spices.

Remove the lid to check if the peas are fully cooked.

Pause the induction cooktop to lock the aroma when you add the grated coconut and the homemade spice mix.

Set the heat to 800W and cook for 2-3 minutes.

Finally, turn off the heat and allow a resting time for 5 minutes. Serve hot and fresh.