Payaj Matar ki Saloni

To make Payaj Matar ki Saloni, start by soaking 1.5 cups of peas in water for 6-8 hours. Chop the onions and green chilies. Heat 2 tablespoons of mustard oil in a pan, add jeera (cumin seeds) and let it splutter. Then, sauté the chopped onions and green chilies until the onions turn golden brown. Add hing, turmeric powder, cumin powder, coriander powder, and salt, mixing well. Next, add the soaked peas and some water, cover, and cook until the peas are tender. Finally, stir in garam masala and sabji masala, cooking for a few more minutes to enhance the flavors.

Yes, Payaj Matar ki Saloni is suitable for a vegan diet as it contains no animal products. The main ingredients are peas and onions, cooked in mustard oil with various spices, making it a delicious and healthy option for vegans.

If you don't have mustard oil, you can substitute it with vegetable oil, canola oil, or olive oil. Each of these oils will provide a different flavor profile, but they will still work well in the recipe.

To store leftover Payaj Matar ki Saloni, let it cool to room temperature, then transfer it to an airtight container. It can be refrigerated for up to 3-4 days. When you're ready to eat, simply reheat it on the stove or in the microwave until warmed through.

Payaj Matar ki Saloni pairs wonderfully with Indian breads like roti, paratha, or naan. You can also serve it alongside a side of yogurt or raita to balance the spices, or enjoy it as a filling snack on its own.