I really wish I had cooked in an alphabetically order! That way I would have had my story told in a better way. However nothing actually works like that in real life right, so here I am, with my distorted and jumbled up account of how life has been at home, the past three months since February, the time I started cooking for this Mega Marathon.

The cooking would be in a stretch, running on a daily basis, trying to strike down each state as I cooked. Almost so monotonous that Hubby Dear and Konda started asking me what state I was cooking for the dinner. Then followed by a week's absence and I would then fear if I would be able to make all the dishes.

Just for the record, I still have about six more to do and for all the planning I thought I was good at, I am writing this on the day I am posting. Anyway asli duniya has a way to show who the master is right! Well, nothing like a challenge to get my spirits up! That's my way of saying, I am actually rushing like a mad woman at all tasks through the day and trying very hard to post by 12 dot! Not to mention the email that gets sent on time.

Now I know I can beat around the bush for as much time I can. However, the matter was, for Haryana I was really stumped. So much so that I had two distinct telephone conversation with Vaishali, trying to understand what I can make. What with Haryana sharing a common cuisine with Delhi and Punjab and with me already done most of what I could make for Indian Breads, I was left in a lurch!

Anyway towards the journey, after realizing not all states have breads, I had decided to do a staple food or atleast something that's very important. In that sense Vaishali said I could do chole chawal, that's supposed to be very special and more of a restaurant-specific in Haryana.

Now both the times I was on phone with her, I had no means to jot down. First time I was in the car, with no pen and another time, actually cooking. And Vaishali being Vaishali, told me the entire recipe in one full breath. Knowing she was so busy, yet she spent so much time telling me. And she also thought I would know. I didn't confess that, for the life of me, sometimes I can never remember a recipe that I hear for the first time. Or rather if I am not concentrating. Trust me, I am very scared of our princi and didn't want to ask her again. Now tell me would you confess? No right, so I am no less.

So what do you expect me to do next? I turn to Google and spend hours and hours, trying to figure out the Haryana special Chole Chawal. Well, I have so many Choles, and a Rajma Chawal as well. But no Chole Chawal.

So I do another round of searching, this time very close to the deadline and I had to get at least ten days' worth of posts done. I literally had to thank my lucky stars that I landed finally on a couple of websites that had recipes that I could make, believe me, I didn't really proceed to think much beyond the fact that it indeed sounded authentic. This site had a Makki Roti and a Matra.

I was indeed happy that the dried yellow peas that I got, I was able to cook for a couple of states.

These Makki rotis are made in Haryani and Punjab and for breakfast no less! I simply chose to make for Haryana.

Matra | Dried Yellow Peas Curry Haryana Style

Ingredients Needed:

Matra (dried yellow peas) soaked in water for 4-5 hours. 1 cup
Oil - 2 tbsp
Roasted Cumin Powder - 1 tsp
Chilli powder = 1/2 tsp
Salt to taste
Fennel seeds Pd 1/2 tsp
Coriander Pd1/4 tsp
Tamarind chutney or lemon juice - 1/2 tsp
Chopped Coriander leaves
Chaat masala - 1/4 tsp

How to make the Matra

Soak the dried yellow peas overnight. Pressure cook dried peas until soft but not mushy.

Heat oil in a nonstick pan, add all masalas, and stir it for few seconds.

Now add boiled Matra and mix it well. Add a little bit of water if needed along with salt.

Finally, add the tamarind juice and saute. Cook it for a while.

Sprinkle chat masala and coriander leaves.

Serve hot with Methi Makki Ke Roti

Methi Wali Makki Roti

Ingredients

Fresh Fenugreek leaves, finely chopped - 1.5 cups
Makki Aata / Corn Flour - 1.5 cups
Wheat flour - 1/2 cup
Salt to taste
Green Chili, finely chopped - 2 medium
Grated Ginger - 1 tsp
Onion - 1 medium
Turmeric powder a pinch
Garam Masala - 1 tsp
Water to knead
Oil/Ghee for cooking

How to make the Methi Makki Ke Roti

Wash and clean the methi leaves. Finely chop and keep it aside.

In a wide bowl, take all the ingredients and slowly knead to a soft dough. Let it rest for 10 mins.

Heat a tawa and grease with oil.

Divide the dough into equal balls. And pat it down with your hands into a disc.

Then transfer the rolled out roti on to the hot tawa and cook on both sides.

Notes:

If you are making these rotis a little thicker, you can make holes on the top and add oil so that it gets cooked well. Else you can use a fork to press down.

If fresh methi leaves are not available, you can use kasoori methi.

I cooked with ghee as it masks the bitter taste of the methi. You can use either oil or butter as well.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 39

An InLinkz Link-up

Recipe

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Methi Wali Makki Roti, Matra/ Dried Yellow Peas from Haryana

Course Main Dish – Gravies

Cuisine Haryana

Dish Type Indian Flatbread

Author Srivalli

Tried this recipe?Mention @spicingyourlife_ or tag #spicingyourlife_!

Comments

Rajani S says

April 08, 2014 at 6:59 pm

There are so many same pinches for this post Valli. I too did the Haryana post only today, but cooked yesterday. I too had zeroed down on the matra and roti link. Somehow changed at the last minute as I had used the peas for some other state :D. And yes, I too wouldn't ask Princi ma'am again :D.

And yeah the roti and matra looks good together 🙂

Priya Suresh says

April 08, 2014 at 8:48 pm

Such a different and healthy makki roti, matra looks prefect side dish to have with makki roti..Lovely dishes.

Nivedhanams Sowmya says

April 08, 2014 at 9:01 pm

I also did not cook it alphabetically, although I wanted it that way... This roti looks delicious...

nandoos Kitchen says

April 09, 2014 at 12:24 am

Just loved those methi waali makki roti. Nice and yumm..

Sapana Behl says

April 09, 2014 at 4:37 am

Makki roti with methi , gobi and mooli is a must in our winter breakfast ..loved it ! Matara curry looks tempting !

Jayanthi Padmanabhan says

April 09, 2014 at 5:28 am

really nice to read all the behind the scenes drama that happens for each recipe.. I like the makki rotis.. they sound yummy

Veena Theagarajan says

April 09, 2014 at 8:35 am

looks yum so tasty

Padmajha PJ says

April 09, 2014 at 11:28 am

Haha! I know what you meant when u said u are scared of our Princi Mam 😉
And this roti looks nice. Leaning a whole lot of new dishes and God know when I am going to try all this!

Usha says

April 09, 2014 at 1:06 pm

You could not have picked a better dish for this state. Makki roti and matra sound like perfect combination for this state.

Pavani N says

April 09, 2014 at 6:22 pm

Lol Valli. Loved reading your post especially the part where u didn't note down the recipe and didn't confess it to Vaishali. I would probably do exactly what you did.
Both the dishes look amazing.

Varadas Kitchen says

April 09, 2014 at 11:09 pm

The best laid plans often go awry. Nice post Valli. The dishes look really good.

vaishali sabnani says

April 10, 2014 at 11:54 am

VALLI ! ! You guys have made me a real bhoot...come on what is there to be scared...
On a serious note you can ask as many times and any time absolutely no issues..though I like what you have cooked, the roti looks great and the matra are a hit in Haryana..though I want to give you guys the best and most authentic recipe on that..May be in one of the BMs.

Srivalli says

April 10, 2014 at 2:23 pm

Thank you everybody!

Vaishali I am sure you know how much liberty I already take with you by calling you so many times..:)..I was expressing my affection and reverence to our Princi..lol

The Pumpkin Farm says

April 11, 2014 at 4:58 am

loved the post, actually evertying about it..the recipes, the background foreground stories and the sweet commenting banter:)

Nalini's Kitchen says

April 11, 2014 at 12:54 pm

Makkai roti sounds very interesting and looks so delicious..Channa madra is so tempting,wonderful combo..

Gayathri Kumar says

April 12, 2014 at 5:40 am

The corn roti with methi leaves sounds interesting. The matra looks like a delicious chaat. Both the dishes are so good Valli...

Harini-Jaya R says

April 12, 2014 at 5:09 pm

I totally understand the scene with Vaishali on the phone reeling out the recipe in one breath!! LOL!!
I had planned to make this combo for Punjab but changed my mind due to some logistics at home:)
But a superb combo, right?

Suma Gandlur says

April 17, 2014 at 2:37 am

I am sure that is a lovely meal besides being nutritious.

Chef Mireille says

April 19, 2014 at 12:29 am

that roti looks so flavorful and colorful

Archana Potdar says

April 19, 2014 at 4:03 pm

Haha Valli the Princy had her word and loud and clear message. Now I want to try the chole chawal also and this delicious combo. Looks delicious

Priya Srinivasan says

May 10, 2014 at 8:06 am

Looks like a yum combo valli. After this BM, i have fallen in love with Matra, the dry curry looks too tempting!!

Manjula Bharath says

May 25, 2014 at 5:25 pm

wow such an yummy and delicious combo .. the makki roti is just calling me , fantastically paired with channa mandra 🙂 tempting me dear !!

Recipe

Methi Wali Makki Roti, Matra/ Dried Yellow Peas from Haryana

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