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Matar kulcha

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Rick Stein’s white-pea curry, flavoured with no less than 10 different spices, is served with fresh Indian flatbreads similar to naan.

Ingredients

  • 350g/12oz dried white peas or chickpeas, soaked overnight or for at least 8 hours

For the kulcha

For the fried spices

For the jaljeera masala

For the toppings

  • 1 small onion, finely chopped
  • 1 tomato, finely chopped
  • small handful fresh coriander, leaves roughly chopped
  • 1 green chilli, cut into thin strips
  • 10g/1/3oz fresh root ginger, peeled and sliced into thin strips
  • 1 lemon, cut into wedges