Indian Pea refers to a type of legume that is primarily cultivated and consumed in the Indian subcontinent. Also known as the "Matar" or "Green Pea," it is botanically classified as Pisum sativum. Indian Pea belongs to the Fabaceae (pea) family and is closely related to other pea varieties.
Indian Peas are generally small, spherical seeds enclosed in a green pod, each containing several peas. The peas themselves possess a smooth texture and a vibrant green color. They are often used as a vegetable in various culinary preparations, notably curries, stews, soups, and salads. Indian Peas are renowned for their sweet, fresh flavor, which intensifies when cooked or boiled.
In Indian cuisine, Indian Peas are a cherished ingredient and hold cultural significance. They are highly nutritious, rich in vitamins (especially vitamin C), minerals, and dietary fiber. Indian Peas are a valuable source of protein for vegetarians and vegans, contributing to a balanced and healthy diet.
These versatile legumes are also widely used in the preparation of traditional snacks, street foods, and delicacies such as "matar kulcha" (a combination of Indian bread and peas) and "matar ke kebab" (pea cutlets). Indian Peas are easily available both fresh and frozen, making them a popular choice for cooking all year round.
In conclusion, Indian Pea refers to a vibrant green legume widely cultivated, valued, and utilized in Indian cuisine for its taste, nutritional benefits, and culinary versatility.
