Why we picked it
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The faded, uneven green of peas that have not been dyed.
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Malachite green is a documented dye adulterant in dried peas, so natural colour is exactly what to look for.
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Single ingredient, certified organic, with a PGS processor code on the pack.
What to look for in Dried Green Peas?
What to look for in Dried Green Peas?
- 01Polished pulses are buffed with water, oil, talc or soapstone purely for shelf appeal. It strips the outer layer and can leave residue behind. Unpolished dal looks duller, and that is the point.
- 02Uniform colour and high gloss are warning signs in dal, not quality markers.
- 03Metanil yellow is a banned dye used to brighten yellow dals. Rub a few grains between wet palms: dye lifts onto skin and polish leaves a slick. Neither should happen.
- 04Organic certification covers how it was farmed, not whether it was adulterated. They are two different tests.
What's inside
Whole dried peas with nothing added, coated or blended in.
Dried and fresh green peas are a documented target for malachite green, a banned dye used to restore a faded green.
Dried pulses need none.
Pure & Sure Sabut Matar vs other dried green peas
| What to compare | Purepicked | Regular dried green peas |
|---|---|---|
| Ingredient list | Green peas only | Also peas only; what differs is the treatment, not the ingredients |
| Colour | Faded, uneven natural green | Malachite green is a documented dye adulterant |
| Farming | Certified organic, PGS processor code on pack | Conventional, with no certification code to check |
| Nutrition panel | Incomplete and internally inconsistent | Often partial |
| Traceability | QR code and processor code on pack | Rarely offered |
Nutrition facts · per 100 g
- Energy
- 339 kcal
- Protein
- 5.4 g
- Carbohydrate
- 14.5 g
- Total sugars
- —
- Added sugars
- —
- Dietary fibre
- —
- Total fat
- 0.8 g
- Saturated fat
- —
- Trans fat
- —
- Cholesterol
- 0 mg
- Salt
- —
How to use it
- Soak eight hours or overnight in plenty of water; the peas roughly double
- Drain, discard the soaking water and cook in fresh water
- Pressure-cook twenty to twenty-five minutes after soaking for a matar curry or ragda
- Simmer longer and mash lightly for soups that need body
Is it for you?
Good for
Matar curry, ragda and chholay-style gravies
Khichdi and one-pot meals
Avoid if
Anyone in a hurry — dried peas need an overnight soak and twenty-five minutes under pressure
Cooks expecting a vivid green; undyed dried peas are muted and olive-toned
Anyone who wants fresh or frozen matar's sweetness — dried peas are starchy and savoury instead
Product details
- Sold by
- Purepicked
- Brand
- Pure & Sure
- Net quantity
- 500 g
- Type
- Whole Dal (Sabut)
Also on the label
Questions people ask
Why are the peas a dull, uneven green?
Nothing is added to hold their colour. Dried peas fade as they age, so undyed peas look muted and olive-toned rather than bright green.
How do I cook them?
Soak eight hours or overnight, where they roughly double. Drain, cook in fresh water, and pressure-cook 20 to 25 minutes for matar curry or ragda.
Will they taste like fresh or frozen peas?
No. Dried peas are starchy and savoury, not sweet like fresh matar. Simmer longer and mash lightly for soups that need body.
Is it lab tested?
No product-level lab report is attached to this listing. The pack carries a PGS processor code and QR code for traceability.
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