Dried White Peas – Safed Vatana for Ragda, Soups & Curries

Dried White Peas for Hearty Home Cooking

White peas, also known as safed vatana or white vatana, are whole dried peas used in comforting soups, stews, and curries. A traditional choice for ragda, they cook into a satisfying base that pairs well with warming spices, onions, and tangy toppings.

Keep a pack in your pantry for a simmering pot of pea curry or a weekend batch of ragda to serve with potato patties. These are dried white peas, not green peas or chickpeas.

Available Pack Sizes

• 1/4 lb (4 oz)
• 1 lb
• 5 lb
• 20 lb

Select your preferred pack size when ordering. Packs are sold by weight, not by pea count.

Ways to Use

• Ragda: Cook until tender and season for ragda patties or chaat.
• Soups and stews: Add to savory, slow-simmered dishes.
• Curries: Combine with your favorite spice blend and aromatics.
• Batch cooking: Prepare a pot and portion for later meals.

Preparation and Cooking

Sort through the dried peas and remove any debris, then rinse thoroughly. Soak overnight in plenty of water. Drain, rinse, and place in a pot with fresh water. Bring to a boil, then simmer until fully tender, adding water as needed. Cooking time varies with pea age, soaking time, water hardness, and cooking method.

For pressure cooking, follow your appliance manufacturer's directions for soaked whole dried peas and observe its filling limits. Cook peas thoroughly before eating; do not eat them dry or undercooked.

Storage

Store uncooked peas in a cool, dry place in a tightly sealed container, away from moisture and direct sunlight. Refrigerate cooked peas promptly or freeze portions for later use.

A Note About Sprouting and Planting

This description focuses on dried peas for cooking. Germination performance and suitability for raw sprout production have not been confirmed for this listing. Do not rely on the former sprouting claims as a guarantee, and use seed specifically labeled for sprouting when that is your intended use.