Natures Green Peas 500g

Ragda pattice from a Dadar station stall, eaten fast before the next local pulled in.

• What: Dried whole green peas (pattani)
• Pack: 500 g
• Brand: Natures
• Best for: Sundal, ragda, kurma and masala

What it is

Dried green peas are the pattani of Tamil sundal and the base of ragda, the soft pea gravy poured over potato patties in Mumbai. They are whole peas, dried hard, and need a night's soak before cooking.

Once soaked and cooked they turn soft and floury, with a mild, earthy taste that takes on whatever masala they meet. They also go into kurma for chapati and a thick pattani masala for poori. Choosing between dried pulses? Green peas for sundal and ragda; Heera Chick Peas for chana masala; black chana for a firmer bite.

Tip: Add salt only after the peas are cooked. Salted water keeps the skins tough.

Goes well with: Heera Desiccated Coconut Fine, Heera Cumin (Jeera) Whole, Shan Fruit Chaat Masala

Dried green peas

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