Traditional Indian White Pea Recipes

White field peas anchor a handful of well loved Indian dishes, most centred on the pea's ability to hold a soft, slightly mashable texture once properly cooked and seasoned.

Where they show up

Ghugni, a spiced curry of cooked white peas, popular as a snack or light meal across parts of East India.
Ragda, a similar cooked pea preparation, central to street food dishes like ragda pattice and ragda chaat.
Simple white pea curry, cooked with a basic onion tomato masala, served as an everyday side dish.
White pea sundal, a South Indian style tempered preparation, often made for festival offerings.
White pea salad, cooked peas tossed with chopped onion, tomato, chaat masala and lemon for a light snack.

[One buyer who mainly used field peas for ghugni asks where else people use them, having found they hold their shape well in a mixed vegetable curry too](/community/dsc_truegrit_015), a good starting point beyond the usual dishes.

Picked this week

White peas for these dishes

Najirpur Farm II · Najirpur

Field Pea White

$1.04 · 1 KG

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White pea recipe questions

What is the difference between ghugni and ragda?: Both are cooked white pea preparations, differing mainly by region and specific spicing rather than the base ingredient.
Can white peas be used in a salad?: Yes, cooked and cooled white peas tossed with vegetables and a light dressing make a simple, filling salad.
Is sundal always made with white peas?: Sundal can be made with several pulses, white field peas being one common option among others.
Are these dishes typically vegetarian?: Yes, all of these preparations are vegetarian, built entirely around the peas and everyday spices.

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