Matar Kulcha

Rinse the dried white peas thoroughly and soak them in 750g of water overnight, or for at least 8 hours.

Drain the soaked white peas and rinse them again. Transfer them to a pressure cooker with 250g fresh water and 5g of salt. Cook for 4-5 whistles on medium heat, then reduce heat and cook for another 10 minutes, ensuring the peas are tender but still hold their shape. Let the pressure release naturally.

While the peas are cooking, heat the ghee in a large pan or kadai over medium heat. Add the finely chopped onion and sauté until it turns golden brown.