Wash the peas with fresh water. Wash the tomatoes and cut into big pieces. Wash the green chilli and separate the stems from them. Peel and wash the ginger and cut into big pieces. Now put all these ingredients into the mixer and make a paste.
Heat 11/2 table spoon ghee in a pan and tamper the heeng, cumin seeds to it. Now put the peas and roast it for 2 minutes followed by adding turmeric powder, coriander powder and tomato paste. Roast the masala well until the oil starts to float at the top of it.
Pour 1 ltr or 5 cup water into the roasted masala with salt and red chilli powder. Once the recipe starts to boil cook it for another 3-4 minutes. Turn off the flame. Put garam masala and coriander leaves into the recipe and mix well.
Your Matar Jhol recipe ready. Take it out in a serving dish and pour 1 table spoon ghee over it. Serve the recipe with hot paranthas, naan or chapatis. You can have this recipe in the form of a soup also.