The dried white peas look very similar to chickpeas, except they are smaller and round. They are used in making the famous Ragda-Patties. Both white and green peas can be soaked and then pressure cooked to make delicious curries and soups. In India, people used dried green peas when fresh peas were not available.
What Are Pulses
As much as this recipe blog focuses on recipes under the general category of beans, it includes recipes for more than that. One category of food that has been around for centuries but few people are really familiar with is pulses.
Pulses are the edible, dried seeds of plants in the legume family. (See this post here about the difference between pulses and legumes). They grow in pods. Pulses are the seeds that come from inside these pods.
There are a variety of pulses available to eat. There are 11 types of pulses that have been identified by the United Nations. They define pulses to include dry beans, dry broad beans, dry peas, chickpeas, cowpeas, pigeon peas, lentils, Bambara beans, vetches, lupins, and pulses nes.
Pulses nes are other minor types of pulses that don’t fit within the other categories. Pulses are grown all over the world in over 170 countries.