The scientific name of white peas is Lathyrus sativus. It is a legume that belongs to the Fabaceae family. White peas are known as the insurance crop which is particularly useful when all the other crops fail because of drought and famine. It is commonly known as the grass pea, blue sweet pea, chickling pea, chickling vetch, Indian pea, dried pea, and white vetch.
White peas are full of proteins and other nutrients which reduces the risk of neurodegenerative diseases. The health benefits of white peas are
Dried Peas are good for digestive health
White peas are rich in fiber that helps to prevent digestive disorders like diverticulosis, irritable bowel syndrome, and constipation. It increases stool bulk and promotes digestive health.
Dried Peas stabilizes Blood Sugar
The high fiber found in white peas controls blood sugar levels, maintain, diabetes and hypoglycemia.
Dried peas maintain heart health
White peas contain potassium and fiber which reduces the growth and development of blood vessel plaques, lowers high blood pressure and reduces the risk of heart disease.
Dried Peas reduces the effects of sulfites
White peas contain molybdenum which helps to detoxify sulfites and maintains your health.
White peas can be eaten at any time of day. It goes well with every food item.
Navy beans prime the list of fiber-rich legumes, providing nineteen g of fiber per cup, that is concerning half the daily counseled quantity of fiber, notes the chemist Institute at Beaver State State University. The beans are an honest supply of protein, at sixteen g per cup. The white pea additionally provides a minimum of 1 / 4 of the daily counseled amounts of antiberiberi factor, folic acid, iron, copper, potassium, phosphorus, Mn, and Mg. A one-cup serving of beans contains 255 calories and 1.1 g fat.
How to buy and Store dried peas
Buy the dried peas which are free of debris and are not cracked.
Dried peas can be stored for several months in a cool, dark and dry place in an airtight container. They can also be stored in a refrigerator.
Ways to use dried peas
- Add white peas to chili or use for baked beans.
- spreading white peas pureed with oil and garlic on wheaten flatbread bread, using white peas and noodles during a minestrone-like soup,
- tossing white peas into a chilled salad or topping rice or alternative grains with white peas and hard-baked vegetables.
- Use split peas to form dahl, the classic Indian dish.
- Split pea soup, whether or not do-it-yourself or from a container, maybe a delicious thanks to relishing this nourishing legume.
- Purée cooked peas along with your favorite herbs and spices and function a dish.
- Add whole peas to vegetable soups.
Season in which white peas is available
White peas are available all year round.
How to make white peas curry
3 tbsp coconut oil
1 medium onion finely chopped
1 tsp ginger garlic paste
2 pods garlic roughly chopped
3 green chilies chopped
1 sprig curry leaves
1 medium size tomato finely chopped
1tsp chili powder
1 tsp coriander powder
½ tsp turmeric powder
1 cup white peas soaked and boiled till soft
1 tsp Garam Masala powder
3tbsp coriander leaves chopped
- In a pan, pour the coconut oil. Once hot, add the chopped onions and sauté till light brown.
- Then add chopped garlic, ginger garlic paste, chopped green chilies. Sauté for 2 minutes.
- Add curry leave. Add tomatoes and sauté till oil starts to separate.
- Add the spice powders except for Garam Masala powder. Sauté for a while.
- Then add the cooked peas. Add the Garam Masala. Bring to boil and simmer. Then sprinkle coriander leaves and let simmer for 2 minutes.
Garnish with coriander and sliced green chilly. Serve with chapattis or parathas.
How to make bengali ghughni – easy dried white peas curry
1 cup dried white peas
6 cloves garlic
1/2 inch piece ginger
1 small onion 30 grams
1 tbsp mustard oil or sunflower oil
1 tsp chili powder
1/2 tsp turmeric powder
1 tsp salt
roasted cumin powder
red chili powder
To make ghughni chaat:
finely chopped onion
finely chopped tomato
chopped coriander leaves
sliced green chilies
Bengali Ghughni – Easy Dried White Peas Curry
Soak the dried white peas overnight in a big bowl of water.
Drain and place in a 3 liter + pressure cooker with 4 cups water and 1/2 tsp salt.
After 1 whistle, keep on sim for 5 minutes. switch off when done.
I have also tried cooking it on the stove top, but it takes way too long and the peas are unevenly cooked. Pressure cooking disintegrates some of the peas giving the ghughni a good texture. On pressure cooking, some of the skins will come off, but it does not do the dish any harm, in terms of texture, appearance or taste, so it is nothing to worry about.
While the peas are cooking, prepare the spice paste for the ghughni. In a small mixer, blend the onion, ginger, and garlic with 2-3 spoons of water to make a smooth paste.
In a heavy bottomed pan, heat the mustard oil. Scrape out the paste into the hot oil, stirring constantly for 5-6 minutes.
Into this, add the chili powder, turmeric powder and remaining 1/2 tsp salt and stir for another 3-4 minutes.
Tip the cooked peas into this spice mixture, thinning down with 1/4 cup water if required. Allow this to simmer for 5 minutes on a low flame.
Remove into a serving bowl.
Garnish with spoons of whisked yogurt topped with a sprinkle of roasted cumin powder, red chili powder, and coriander leaves.
To make a ghughi chaat, take two ladles of ghughni in a small bowl. Top with finely chopped onion, tomato, coriander, ginger juliennes, green chilies and a drizzle of sweet tamarind chutney over the top. Serve warm.
Safety profile for using white peas
Some folks could have to bother breaking down compounds in legumes called purines. once that happens, the body produces an excessive amount of acid, which may result in excretory organ stones or arthritis. If you’re liable to either of those conditions, ask your doctor whether or not you must reduce your consumption of foods like white peas, fish, wine, and brewage. additional normally, dried peas and beans cause flatulence in some folks. you’ll realize it useful to require an associate over-the-counter gas-reducing supplement. Soaking the beans for every day or 2 to sprout them slightly before preparation may scale back gas buildup, notes the University of Cooperative Extension.