Every bit of the pea is edible. The pod included. In fact, when the pod is fresh and bursting with succulent moisture, it can be eaten raw in a salad. Or put into a soup, sometimes performing the hero's role as the main ingredient of the soup.
A number of traditional recipes actually use this legume, complete with its pods. One of them is the famous Undhiyu from Gujarat. For those who like a little bit of history on their veggies, interesting trivia include that they are very old on this planet. Peas, it is believed were originally found in the central plateau of Ethiopia, before 3000 BC and then moved to Central Europe.
In fact, primitive seeds have been found in Switzerland. Traditionally, north India has more peas as part of their platter as it was cultivated there from very early times. The oldest pea in the whole wide world — estimated to be 3,000 years old — was found rolling around on the border of Burma and Thailand.
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This is the best time in Chennai, season wise. Fresh fruits and veggies burst out of shelves, vibrant and colourful, inviting you to pick them up now . Very much on the vegetable cart, green peas demand (and get) a lot of attention around now. Although it is available throughthe year, in its frozen form, getting the seasonal flavour and nutrition of fresh peas into the food is very seasonal.
It comes, with reliable regularity once every year from November until the end of February. Lots of people stock up on the green stuff by shelling them, blanching and freezing them in zip-lock bags for future use. A great idea, especially when the peas are emerald green fresh and bursting with the goodness they pack.
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Packed with nutrition
And they pack a lot of nutrition. Here is an indication: they are rich in vitamin A, C, B1, iron and phosphorous. Besides, the little orbs of emerald green goodness pack protein, carbs, fibre and are low fat. There's more. Peas possess a low sodium content, which when translated, means they are good for your heart.
If you are a peas hater (and I do know many of them) now is the time to convert: when they are in season. When cooking the little green spheres, remember to add minimum water and steam rather than boil. This cooking method helps retain some amount of the precious vitamin C. Incidentally, one serving of peas provides the same amount of vitamin C as two oranges. And your body gets all those other very valuable pea-licious nutrients.
Mutter Chunke Hue
(Can be eaten as a snack or used as stuffing for roll)
Ingredients
Fresh shelled green peas 2 cups
Ghee 2 tbsp
Finely chopped green chillies 2 tbsps (or according to taste)
Poppy seeds 1/4 cup
Salt to taste
Whole red chilli 1 no
Fennel seeds 2 tsps
Roasted fenugreek seeds
1 tsp
Dry mango powder 1 tsp
Asafoetida 1/4 tsp
Method
Combine whole red chilli, fennel seeds and roasted fenugreek seeds and powder well. Set aside.
Heat ghee in a pan. Add green chillies. When aroma emanates, add poppy seeds and sauté till slightly coloured.
Add the green peas and salt and sauté till peas become tender.
Mix powdered ingredients, mango powder, and asafoetida. Serve hot.
Courtesy: Niru Gupta's book No Onion, No Garlic