Chura Matar

Ingredients

• 200 g thick poha (flattened rice)
• 350 g fresh green peas, shelled
• 4 tbsp ghee
• 1 tsp cumin seeds
• 3 cm piece ginger, cut into fine matchsticks
• 2 green chillies, slit
• 1/2 tsp garam masala
• 1 tsp sugar
• 1 tsp salt
• 60 g khoya (milk solids), crumbled
• 12 cashew nuts
• 2 tbsp chopped coriander leaves
• 1 tbsp lemon juice

Before you cook

• Tip the poha into a colander and rinse it under running water for 20 seconds.
• Shake the colander well and leave the poha to drain and soften for 10 minutes.
• Crush half the peas coarsely in a mortar and leave the rest whole.
• Cut the ginger into matchsticks and slit the green chillies.

Steps

1. Melt the ghee in a wide heavy pan over medium heat.
2. Fry the cashews for 1 minute until pale gold, then lift them out onto a plate.
3. Add the cumin seeds to the ghee and let them crackle for 15 seconds.
4. Stir in the ginger matchsticks and green chillies and fry for 30 seconds.
5. Add all the peas and the salt, and turn them through the ghee.
6. Sprinkle over 3 tablespoons of water, cover the pan and cook on low heat for 8 minutes until the peas are tender.
7. Uncover the pan and mash a few peas against the side with your spoon.
8. Add the drained poha and the sugar, and fold everything together with a light hand.
9. Cover the pan and steam on the lowest heat for 5 minutes so the poha softens through.
10. Scatter over the khoya, garam masala, fried cashews, coriander and lemon juice.
11. Fold once more and serve at once, still steaming.