Whole Black Peas

Peas originated in the Mediterranean Basin and the Near East.

Peas are a valuable source of protein. Starch and fibre are a major component of peas. The properties of both their starch and fibre constituents make peas a low-glycemic index food, and hence beneficial in the prevention and management of type 2 diabetes.

Good for Diabetes
Rich in Amino Acid Lysine
Promotes Weight Loss
Low GI Food
Good Source of Selenium
Rich in B Vitamins
Helps Reduce Cholesterol
Good Dietary Energy Value

Whole Green Peas

1. Soak Black Peas overnight or for at least 6-8 hours.
2. Drain and Pressure Cook Peas for 1 Whistle on Medium flame and then simmer on low flame for about 10-15 mins.
3. Let Cool and then use in desired recipe.

RAGDA PATTICE
SABZI
KACHORI
FRIED SNACK

English: BLACK PEAS
Hindi: काळा मटर
Marathi: काळा मटर
Gujarati: કાલા વટાણા
Tamil: கருப்பு பட்டாணி
Telugu: నలుపు పచ్చి బటానీ
Malayalam: കറുപ്പ് പട്ടാണി
Kannada: ಕಪ್ಪು ಬಟ್ಟನಿ
Punjabi: ਕਾਲਾ ਮੱਟਰ
Bengali: কালো মাতার

The wild pea originated in the Mediterranean Basin and the Near East. The earliest archaeological finds of peas date from the late Neolithic era of current Greece, Syria, Turkey, Israel, Iraq and Jordan. The pea was also present in Georgia in the 5th millennium BC.

Farther east, the finds are younger. Peas were present in Afghanistan c. 2000 BC; in Harappan civilization around modern-day Pakistan
and western- and northwestern India in 2250–1750 BC. In the second half of the 2nd millennium BC, this legume crop appeared in the
Ganges Basin and southern India.