Lehsuni Matar is an exotic side dish which is great to relish during winter when you get fresh young vibrant color green peas in the farmers market.
The taste of this is far better than the frozen peas. For those who will not get fresh peas you can go with the frozen peas the taste will differ a bit but it will still be delicious. This dish is healthy too, peas are rich in protein, and they also hold a high nutritional value in form of vitamins A, Riboflavin, Niacin. Vitamin B6, Folate, Magnesium, Phosphorus, Copper and good source of dietary fiber and minerals too.
This food is also low in saturated Fat, Cholesterol and Sodium. Where as strong flavored garlic clove contain many noteworthy minerals, vitamins, anti-oxidant and phyto nutrients that have many health benefits. The bulbs are one of the richest sources of potassium, iron, calcium, magnesium, manganese, zinc and selenium. Selenium is a heart healthy mineral, and is important cofactor for anti- oxidant enzymes in the body. So when these two healthy ingredients mingle in one dish, the dish become super healthy. So relish awesome lehsuni matar this winter.
Preparation time 10 minutes
Cooking time 10 minutes
Serves 2 to 3
- 1 cup fresh green peas
- 1 red whole chilly
- 2 cloves of garlic chopped
- 2 tbsp chopped coconut
- ¼ tsp of roasted masala powder
- ¼ tsp of sugar
- 1 tsp of ghee (clarified butter)
- Salt to taste
In a pan take one red chili, 2 clove, ½ tejpatta, 2 cardamom, ¼ inch cinnamon, ¼ tsp of whole jeera and dry roast them and then grind into a fine powder.
You can make this roasted masala prior and store and use it when needed. This dry masala add special flavor and you can sprinkle this in your fried potatoes and other vegetable curries.
Wash fresh peas and if you are using frozen peas blanch little bit.
Heat ghee in a pan then broke a red chilly add to it, then add chopped garlic.
Add the chopped coconut and stir and cook when you get the fried flavor of garlic, then add the green peas. Stir and cook for 5 minutes sprinkle little water to give the steaming effect. Stir and cook for another one minute.
Add salt and sugar and cook for half a minute.
Put off the flame and take it in a serving dish and sprinkle the roasted masala powder.
Garnish with coconut flakes.
Serve hot as breakfast with paratha or roti (flat bread) or you can have lehsuni matar just like a salad.