TRS - Whole Yellow Peas 500g

TRS Whole Yellow Peas are dried whole peas with the skin on — firmer and sweeter than the split kind, and they stay whole through cooking rather than falling into a purée.

Best for

• Ragda for ragda pattice and Mumbai chaat
• Matar ki ghugni and pea curries
• Thick soups, and sprouting

How to cook it

Soak for at least eight hours or overnight — unlike split peas, these will not soften properly without it. Drain, rinse, then pressure cook with fresh water for 4 to 5 whistles, or simmer for about an hour, until a pea crushes between the fingers but still holds together. For ragda, mash a portion and stir it back to thicken.

Pack and storage

500 g. Store in a cool, dry place, sealed after opening.