Meet White Field Pea: From Farm to Kitchen

White field pea, safed matar, asks for a bit more planning than most pulses, a genuine overnight soak, but rewards that patience with dishes like ghugni and ragda that few other pulses replicate well.

Quick introduction

A dried, mature pea, quite different from fresh green peas, pale cream in colour with a starchy, earthy flavour.
Needs a genuine overnight soak, unlike faster cooking pulses like masoor, to cook evenly in a reasonable time.
Central to ghugni and ragda, both built around the pea's soft, slightly mashable cooked texture.
A pulse worth adding once you already have faster, everyday staples covered and want to try something more specific.
Stores well dried for a year or more, so buying ahead of when you plan to cook it is entirely reasonable.

Picked this week

White field peas

Najirpur Farm II · Najirpur

Field Pea White

$1.04 · 1 KG

Our standards

Meet white field pea questions

Is white field pea a good first pulse to buy?: It is better suited as an addition once you have faster, everyday pulses like masoor covered, given the planning it needs.
Does it really need overnight soaking?: Yes, genuinely, unlike some other common pulses where soaking is more optional.
What is white field pea best known for?: Ghugni and ragda, both classic dishes built around its soft, cooked texture.
Is this the same as fresh green peas?: No, it is the same plant at a much later, dried maturity stage, with a very different texture and flavour.

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