Organic Dried Green Peas | Premium Quality
Product Description
Antique Ayurveda Organic Dried Green Peas are the whole, dried mature seeds of Pisum sativum — the same plant that produces the fresh green peas used in Indian cooking, dried at maturity to produce a shelf-stable pulse with a deeper, earthier flavour than fresh peas and a dense, satisfying texture.
A North Indian Street Food Staple: Known as Hari Matar (dried) in Hindi and used across North India, Punjab, and parts of Gujarat and Maharashtra, dried green peas have a mild sweetness and earthy flavour that sets them apart from the neutral white dried peas. They are particularly popular in North Indian street food — the beloved Matar Chaat, Matar Kulcha, and the Punjab-style matar curry are all built on this pulse.
Texture & Colour: When soaked and cooked, dried green peas become soft with a pleasant, slightly sweet earthiness and a texture that holds shape in curries and stir-fries while absorbing spice beautifully. Their natural green-grey colour deepens during cooking to a rich, deep green.
Our dried green peas are sourced from certified organic farms, sorted for uniform quality, and packed without preservatives or artificial treatment. No chemicals, no additives — just pure, clean dried peas from organically cultivated land.
Key Features & Benefits
| Feature | Detail |
|---|---|
| Authentic Matar Chaat Base | The traditional ingredient for Matar Chaat, Matar Kulcha, and North Indian matar curry. |
| Good Source of Plant Protein | A protein-rich legume that provides a filling, hearty meal when combined with grains or flatbreads. |
| Natural Mild Sweetness | Retains a gentle earthy sweetness from the green pea that white dried peas do not have. |
| Certified Organic | NPOP certified — grown without synthetic pesticides, fertilisers, or chemical seed treatment. |
| High in Natural Fibre | Whole dried peas with the natural seed coat retained — not split or refined. |
| Rich in Natural Minerals | Contains iron, potassium, manganese, and B-vitamins in naturally occurring form. |
| Firm Yet Tender After Cooking | Holds shape in curries while becoming soft and tender inside — ideal for thick preparations. |
| Versatile in Indian Cooking | Works in curries, chaats, soups, stir-fries, and as a filling for parathas and kachoris. |
Why Choose Antique Ayurveda
| Reason | Detail |
|---|---|
| NPOP Certified Organic | Organic certification — not just a label, but a verifiable farm-level certification. |
| Green Pea Variety Maintained | The natural green-grey colour and mild sweetness are characteristics of the correct dried green pea variety — not white peas dyed green. |
| No Additives | Pure dried green peas — no preservatives, no artificial colour, no chemical polishing. |
| Fresh Harvest Stock | Packed close to harvest to ensure optimal hydration and cooking quality. |
As Per Ayurveda
Dried green peas share similar Ayurvedic qualities with other mature dried legumes — classified as Guru (heavy), Ruksha (dry), and Kashaya (astringent) in nature.
They are best consumed at the main midday meal and should be soaked thoroughly and cooked with digestive spices including cumin, hing (asafoetida), ginger, and black pepper to support digestibility and reduce gas-forming tendency. Ayurveda recommends moderate consumption and advises that Vata constitutions pair them with adequate ghee or oil.
Their natural protein content is understood to be nourishing to Mamsa dhatu (muscle tissue) and Rakta dhatu (blood) through the iron they provide.
FAQ
A: They come from the same plant species but are different varieties. Dried green peas (Hari Matar) have a naturally green-grey colour and a mild, slightly sweet, earthy flavour. Dried white peas (Safed Matar) are cream-coloured and have a more neutral, starchy flavour. Green peas are most commonly used in North Indian matar chaat and matar kulcha; white peas are the traditional base for Mumbai ragda. Both require overnight soaking before cooking.
A: Soak in plenty of cold water for 8–12 hours (overnight is ideal). The peas will absorb water and swell considerably. Drain and rinse after soaking. After soaking, pressure cook for 3–4 whistles or boil for 30–40 minutes until completely tender. Do not use unsoaked peas directly — they will require a very long cooking time and may remain hard in the centre.
A: Store in an airtight container in a cool, dry place away from moisture and light. Properly stored, dried green peas keep for 12–18 months. As they age, they may require slightly longer soaking and cooking times. Always check for any musty smell or unusual appearance before cooking.