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yellow peas curry in a bowl

Yellow peas curry - Matar chaat

Who doesn't love Indian street food? To make street food healthy, you should make this matar chaat or ragada chaat (yellow peas curry) at home with simple pantry ingredients.
Course Side Dish, Snack
Cuisine Indian
Prep Time 15 minutes
Cook Time 30 minutes
Servings 4
Calories 293kcal
Author Sravanthi



  • 1 cup yellow peas dried
  • 2 cups water
  • ½ lb potato
  • 1 cup chopped tomatoes
  • ½ cup chopped onions
  • ½ tablespoon tamarind paste
  • ½ tablespoon jaggery powder
  • ½ teaspoon red chili powder
  • ½ teaspoon coriander powder
  • ½ teaspoon cumin powder
  • ½ teaspoon black salt optional
  • ½ teaspoon garam masala powder
  • ¼ cup mint leaves
  • ¼ teaspoon turmeric powder
  • 2 tablespoon oil
  • Salt to taste


Cooking yellow peas in an Instant pot

  • Soak yellow peas for at least 8 hours or overnight. 
  • Wash them a couple of times and drain water from the peas completely. Add these drained peas to the Instant pot inner pot.
  • Now add water to the inner pot and close it with its lid.
  • Seal the vent and start the Instant pot in manual or pressure cooker mode and cook it for 5 minutes on HIGH pressure.
  • Once the Instant pot finishes, wait for 10 minutes and manually release the pressure.
  • Transfer the cooked peas into a bowl and rinse the inner pot once.

Making ragada chaat

  • While the Instant pot is cooking the yellow peas, finely chop the onions and tomatoes. Next, chop the potatoes into big cubes and prep the mint leaves.
  • Now start the instant pot in saute mode.
  • Add chopped onions and let them cook for a couple of minutes.
  • Now add chopped tomatoes and let it cook for 4 to 5 minutes.
  • Meanwhile, gather all spice powders - red chili powder, cumin powder, garam masala powder, coriander powder, black salt, salt, jaggery powder, cumin powder and add them to the onion-tomato mixture.
  • Mix it well and let this mixture cook for a couple of minutes.
  • Add the potato cubes and mix them once.
  • If you use fresh tamarind, extract the juice using a half cup of water and add it to the potato mixture. If you are using tamarind paste, then add it directly and mix it well.
  • Now add the cooked yellow peas along with the water to the instant pot inner pot. Mix it once and deglaze the pot if required.
  • Cancel the saute mode and close the instant pot with its lid. Seal the vent and start the Instant pot again in manual or pressure cook mode, and cook it for 5 minutes on HIGH pressure.
  • Once the instant pot finishes cooking, turn it off. Wait for 10 minutes and manually release the pressure.
  • Open the instant pot and mash the potatoes using the back of the spoon or potato masher carefully. Here we only want to mash the potatoes. By this time, peas will be cooked thoroughly, and they melt in the mouth.
  • Add the mint leaves, mix it well and close the Instant pot for another 5 to 10 minutes.
  • And Instant pot matar chat is ready to serve!


Nutrition values are my rough estimates. Please feel free to use your calculator if you rely on them for your diet.


Calories: 293kcal | Carbohydrates: 44g | Protein: 14g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Sodium: 399mg | Potassium: 879mg | Fiber: 15g | Sugar: 7g | Vitamin A: 342IU | Vitamin C: 19mg | Calcium: 70mg | Iron: 4mg