Yellow peas are also known as matar or white vatana.

Whole Yellow Peas are part of the legume family. Whole Peas are about 1/4 of an inch wide and pale yellow in color. Whole Dried Peas have a history going back some 10,000 years.

Dried peas, a small but nutritionally mighty member of the legume family, are a very good source of cholesterol-lowering fiber. Not only can dried peas help lower cholesterol, they are also of special benefit in managing blood-sugar disorders since their high fiber content prevents blood sugar levels from rising rapidly after a meal.

Today I have made a rice dish using yellow peas. This is very ideal for packed lunches as it rich in protein. I have also added methi leaves to make it more balanced and a complete meal:)

  
Ingredients

Yellow peas – 1 cup

Basmati rice – 1 cup

Onions – 2 

Tomatoes – 2

Chopped methi leaves – 1 cup

Ghee – 1 tbsp

Red chilli powder- 1 tsp

Turmeric powder- 1/2 tsp

Coriander powder( dhania) -2 tsps

Garam masala powder- 1/2 tsp

Dry mango powder ( amchur)- 1/2 tsp

Cumin seeds ( jeera) – 1 tsp

Salt to taste

Method

Wash and soak yellow peas overnight or 8-10 hours.

Drain the peas well, add fresh water and little salt and pressure cook for 4-5 whistles. It should be just cooked ( if you press with your finger, it should break) and should not become mushy. Drain the cooked peas and keep it aside. Reserve the drained water.

  
Wash and soak rice for 10-15 mins.

Peel, wash and chop onions.

Wash and chop tomatoes.

Wash the chopped methi leaves well.

Heat ghee in a heavy bottom pan. Add the cumin seeds. When it starts spluttering, add chopped onions. Sauté till it turns pale. Add the chopped tomatoes and methi leaves. Sauté for few mins and then add red chilli powder, turmeric powder, coriander powder, dry mango powder and garam masala. 

  
Sauté for few mins and then add the drained peas. Drain and add the rice and mix well. 

To the reserved drained water, add some more fresh water to make it as 2 cups of water. 

  

Add this water to the rice and salt to taste. Mix well. When the water starts to boil, close the pan, reduce the flame and cook till the rice becomes soft and dry. 

  

Fluff the rice gently. Garnish with chopped coriander leaves and serve with raita and papad or chips:)