Organic Dried White Peas | Premium Quality
Product Description
Antique Ayurveda Organic Dried White Peas are sourced from certified organic farms and carefully dried and sorted to ensure consistent quality.
What Are Dried White Peas: White peas (Pisum sativum) — known as Safed Matar in Hindi — are the dried, mature seeds of the pea plant. They are rounder and harder than fresh peas, with a dense, starchy texture that holds up well in slow-cooked preparations and absorbs spices deeply during cooking.
A Street Food Essential: Dried white peas are a fundamental ingredient in several of India's most popular street foods. Ragda — the creamy, spiced white pea curry that forms the base of Mumbai's iconic Ragda Pattice and Pani Puri chaat — is made entirely from these peas. They are also used in traditional Maharashtrian, Gujarati, and North Indian cooking as a filling, satisfying pulse that works equally well in everyday curries and festive preparations.
Soaking Required: Unlike split or hulled lentils, whole dried white peas require soaking overnight (8–12 hours) before cooking, which softens them and reduces cooking time significantly. When pressure cooked after soaking, they become soft and creamy with a slightly earthy, mild flavour that pairs beautifully with bold Indian spice blends.
Our white peas are grown without synthetic pesticides or fertilisers on certified organic farms. No preservatives, no artificial treatment, no additives — just pure, clean dried white peas.
Key Features & Benefits
| Feature | Detail |
|---|---|
| Authentic Ragda Base | The traditional ingredient for Ragda Pattice, Pani Puri filling, and chaat preparations. |
| Good Source of Plant Protein | A protein-rich legume that provides a filling, satisfying meal when combined with grains. |
| High in Natural Fibre | Whole dried peas with the natural fibre-rich seed coat intact — not processed or split. |
| Certified Organic | NPOP certified organic — grown without synthetic pesticides, fertilisers, or chemical treatment. |
| Rich in Natural Minerals | Contains iron, potassium, magnesium, and phosphorus in naturally occurring form. |
| Firm Cooking Texture | Holds shape during cooking while becoming soft inside — ideal for thick curries and chaat bases. |
| Deeply Absorbs Spices | Porous texture after cooking makes it excellent for absorbing Indian masala and tadka. |
| Economical & Filling | A cost-effective, hearty pulse that provides substantial meals with simple cooking. |
Why Choose Antique Ayurveda
| Reason | Detail |
|---|---|
| NPOP Certified Organic | Verifiable organic certification from farm to packing — no unverified organic claims. |
| No Additives | Pure dried white peas — no preservatives, no artificial polishing, no chemical treatment. |
| Chaat-Grade Quality | Selected for the cooking consistency that produces the creamy, well-textured ragda characteristic of authentic Mumbai chaat. |
| Fresh Stock | Packed close to harvest to ensure optimal cooking quality and avoidance of over-aged stock. |
As Per Ayurveda
Dried peas (Kalaya or Satina in classical texts) are classified in Ayurveda as Guru (heavy), Ruksha (dry), and Kashaya (astringent) in quality.
Being heavy and harder to digest than lighter pulses like moong, they are best consumed at the main midday meal when Agni (digestive fire) is at its strongest. Ayurveda recommends soaking them thoroughly and cooking them well with digestive spices such as cumin, asafoetida (hing), ginger, and turmeric to reduce their gas-producing tendency and improve digestibility.
They are considered nourishing to Mamsa dhatu (muscle tissue) and are recommended in moderation for Pitta and Kapha constitutions.
FAQ
A: Soak in plenty of cold water for a minimum of 8 hours — overnight soaking (10–12 hours) is ideal. The peas will roughly double in size. Drain and rinse after soaking. Do not skip soaking — unsoaked white peas will take much longer to cook and can remain hard in the centre even after prolonged cooking.
A: After soaking overnight, pressure cook with water, salt, and a pinch of turmeric for 4–5 whistles until very soft and beginning to break down slightly. In a separate pan, prepare a tadka of oil, cumin, ginger, garlic, and a tomato-onion masala. Add the cooked peas and simmer until the curry thickens. The ragda should be thick, creamy, and well-spiced. Serve over pattice or as a chaat base.
A: Yes. Beyond chaat, white peas can be cooked into a thick, hearty curry similar to rajma or chole. They work well with similar masalas — onion, tomato, ginger, garlic, and whole spices. They are also used in Amritsari peas curry (matar kulcha), in soups, and in stir-fried dry preparations (sukhi sabji).
A: Store in an airtight container in a cool, dry place away from moisture and direct sunlight. Properly stored, dried white peas will keep for 12–18 months.