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Chura matar

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Flattened rice tossed in ghee with fresh green peas, spices and a little milk or malai: a winter breakfast of Varanasi.

Region: Varanasi and eastern Uttar PradeshOccasion: Winter breakfastTime: 25 minServes: 3Vegetarian

Ingredients

  • 2 cups thick poha (chura)
  • 1 cup fresh green peas
  • 2 tbsp ghee
  • 1 tsp cumin seeds
  • 1 tsp grated ginger, 1–2 green chillies, chopped
  • ¼ cup milk or 2 tbsp malai
  • 1 tsp sugar, salt to taste
  • 10 cashews and a few raisins, coriander leaves, lemon juice

Method

  1. Rinse the chura quickly and drain so it softens but does not turn mushy.
  2. Heat ghee, fry cashews and raisins and set aside. Add cumin, ginger and chilli.
  3. Add the peas with a pinch of salt and cook covered until tender.
  4. Add the chura, salt and sugar, sprinkle the milk or malai and toss gently on low heat for 3–4 minutes.
  5. Finish with the nuts, coriander and a squeeze of lemon.

History

Chura (flattened rice) is an old staple of the eastern Gangetic plain; the matar version is a Banaras speciality of the pea season.

Significance

Street stalls in Varanasi sell chura matar on winter mornings, and families make it at home when peas are fresh and cheap.

Sources