Dhingri matar…Dhingri matar… ha ha. You know if you repeat a word too many times, it starts sounding funny but you have to say Dhingri matar just once to make it sound funny albeit extremely YUMMY!
Dhingri is mushroom in Idunnowhich language 😛 That’s what it is called on restaurant menus in India (kumbh too). So, between dhingri matar and matar kumbh, I chose one that makes my tongue spring up in joy!
Mushrooms took a while to become a part of Indian cooking. Not very long ago, about 15 yrs ago, I was spending my summer vacation at my grandma’s place when she found a few mushrooms that had sprung up among the shrubs in her garden. That was the first time I saw mushrooms and would have been the last if I were to follow my grandma’s actions. A dear lady wrapped up in her own time capsule thought her home was cursed and that it was devil’s work that resulted in mushrooms in her garden! 😀 She does not eat them till date and even conveniently looks away when we eat it (As if her not looking makes it non-existent!).
Anyway, since then, mushrooms truly have “arrived” in India and they have been made an integral part of many Indian recipes. Considering that over 500 million Indians are vegetarians, the protein-rich, low-fat, low-carb mushrooms MUST become a part of “curry”. (Protein rich veg burger recipe)
One such many “curry” recipes is Dhingri Matar which is a combination of mushroom and peas. This recipe uses almonds and tomatoes as the curry base in which the mushrooms are cooked, making it mild in terms of heat yet flavored with aromatic spices(like green cardamom). Make this a part of your meatless meal, low-carb diet plan or a Vegan Thursday (I ate it with a side of rice and roast asparagus). Either way, it will leave you licking your plates clean! Enjoy this recipe for