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 4 onions and 1 green chili. In a pan, heat 2 tablespoons of mustard oil and add 1 teaspoon of cumin seeds (jeera). Once they splutter, add the chopped onions and sauté until golden brown. If you choose to use urad dal, add it along with the green chili and a pinch of hing (asafoetida). Stir in turmeric, cumin, coriander powders, and salt. Add the soaked peas and enough water to cook until tender. Finally, mix in garam masala and sabji masala, cooking for a few more minutes.

Yes, Payaj Matar Ki Saloni is a vegetarian dish, making it a great option for those following a vegetarian or plant-based diet. It features wholesome ingredients like peas and onions, and you can easily omit the optional urad dal to keep it strictly vegetarian.

If you don't have mustard oil, you can substitute it with vegetable oil, sunflower oil, or ghee for a different flavor profile. Each of these alternatives will work well in the cooking process while still allowing the dish to retain its delicious taste.

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

Payaj Matar Ki Saloni pairs wonderfully with whole wheat chapatis or parathas for a hearty breakfast. You can also serve it with a side of yogurt or a fresh salad to balance the flavors and add some freshness to your meal.