Dry green batani (dried green peas/matar/pattani) are mature peas harvested and dried for long-term storage, commonly used in Indian cuisine for dishes like ragda patties, curries, and sundal. They are high in plant-based protein, fiber, and antioxidants. These peas require soaking before cooking and offer a firm, hearty texture.
Key Details & Culinary Uses
- Common Names: Dried green peas, Hara Matar, Vattana/Vatana, Pachi Batani.
- Usage: They must be soaked (usually 4–8 hours or overnight) before cooking to ensure tender results.
- Recipes: Used for Ragda patties, curries (matar masala), usal, soups, stews, and chaat.
- Nutritional Benefits: High in protein, dietary fiber, antioxidants (vitamins C and E), and minerals like iron and potassium.
- Storage: Store in a cool, dry place to maintain a long shelf life.
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