Matar Besan | Green Peas Curry with Chickpea Flour

(No Onion, No Garlic)

(A comforting home style green peas curry prepared with chickpea flour, tomatoes, coconut, and freshly pounded green chillies.)

Matar Besan is a simple and comforting curry prepared with green peas, tomatoes, chickpea flour, and freshly pounded green chillies. The besan gives the curry a rich body while the tomatoes, coconut, curry leaves, and cumin create a warm home style flavour that pairs beautifully with roti, chapati, puri, or rice.

This no onion no garlic version keeps the dish light yet deeply satisfying, especially alongside cooling sides like Cholai Raita or festive drinks like ŚrīRāmanavami Neer Mor. The freshly pounded green chilli and cumin paste adds freshness and gentle heat, while the small touch of jaggery balances the tomatoes naturally. The result is a rustic sattvic curry with a rich texture and comforting flavour.

Matar Besan green peas curry with chickpea flour served in a bronze bowl

Ingredients

Makes about 3–4 servings

Green Peas Base

2 to 3 tbsp oil
½ tsp mustard seeds
½ tsp cumin seeds
½ tsp urad dal
1 to 2 dry red chillies, broken
A pinch of hing
2 cups tomatoes, finely chopped
½ tsp grated ginger
1 cup green peas
½ tsp turmeric powder
Salt to taste
10 to 15 curry leaves
2 tbsp grated coconut
½ tsp jaggery

Green Chilli Cumin Paste

4 to 5 green chillies
1 tsp cumin seeds

Final Thickening

2 to 3 tbsp oil, ghee, or butter
1 tbsp besan (chickpea flour)

Method

Step 1: Prepare the tempering

Heat a pan or wok over medium heat and add oil. Once the oil becomes moderately hot, add mustard seeds and allow them to crackle.

Add cumin seeds, urad dal, broken dry red chillies, and hing. Stir continuously and fry on medium heat until the urad dal turns light golden brown and aromatic.

Step 2: Cook the tomatoes and peas

Add the chopped tomatoes and stir well on medium heat. Cook on medium heat for 2 to 3 minutes until the tomatoes begin to soften.

Add grated ginger and continue stirring until the raw smell of the ginger disappears.

Add the green peas and mix well so the peas become coated with the tomato mixture. Cover and cook for about 8 to 10 minutes on medium to low heat, stirring every 2 to 3 minutes to prevent sticking.

Step 3: Add the seasoning

Add turmeric powder and salt to taste. Mix well.

Add curry leaves and grated coconut, stir thoroughly, then cover and cook for another 2 to 3 minutes so the flavours combine well.

Step 4: Prepare the green chilli cumin paste

While the peas are cooking, add green chillies and cumin seeds to a mortar.

Pound them using a pestle until a coarse paste forms. Set aside.

Step 5: Finish the curry

Add jaggery to the curry and mix well.

Add 1 to 2 tablespoons of the freshly pounded green chilli cumin paste according to your preferred spice level. Mix thoroughly.

Add oil, ghee, or butter and stir well. Cover and cook for 2 to 3 minutes on low heat.

Sprinkle besan gradually over the curry while stirring continuously to avoid lumps. Mix well until the besan blends evenly into the curry.

Cover and cook on low heat for another 5 to 10 minutes, stirring every 2 to 3 minutes. The curry is ready when the besan is fully cooked and the oil begins to separate slightly around the edges.

Step 6: Serve

Serve hot with roti, chapati, puri, or rice alongside spicy accompaniments like Thecha Chutney.

Readers who enjoy simple peas based dishes may also like Raw Banana with Green Peas and Chaat Masala.

Naivedyam

This simple sattvic curry can be offered as naivedyam alongside roti, chapati, rice, or mild accompaniments such as curd based dishes and simple vegetable preparations.

Notes, Tips & Variations

Use fresh or frozen green peas depending on availability
Adjust the amount of green chilli paste according to spice preference
Ghee gives a richer flavour while oil keeps the curry lighter
Slightly mashing a few peas while stirring can create a softer texture
Fresh coconut gives the best flavour, but frozen coconut also works well

Why this method works

Adding besan toward the end helps thicken the curry gently without making it heavy. The freshly pounded green chilli and cumin mixture adds freshness and texture that blends beautifully with the sweetness of peas and tomatoes.

Common mistakes to avoid

Adding besan all at once can create lumps
Cooking besan on high heat may leave a raw taste
Overcooking the peas can make them lose their texture
Adding too much water can make the curry thin instead of rich

Make-ahead / storage note

This curry keeps well in the refrigerator for about 1 to 2 days. Reheat gently on low heat before serving. If the curry thickens too much after refrigeration, add a small splash of hot water while reheating.

Consistency cues (what to expect)

The finished Matar Besan should feel soft, lightly coated, and gently thickened rather than watery. The besan should blend smoothly into the curry without lumps, while the tomatoes and peas should remain visible and textured. A slight separation of oil around the edges is a good sign that the besan has cooked properly.

Cultural / prasādam context

Simple pea and besan based curries are prepared in many homes across India as comforting everyday dishes that pair easily with roti, chapati, puri, or rice. This no onion no garlic version follows a sattvic home style approach, making it suitable for simple naivedyam meals and calm daily cooking.