Pure & Sure

Matar - Sabut (Dried Green Peas)

₹200.00(₹0.38 per gram)

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Size 500g

Single-ingredientZero additivesNo coloursOrganic certified

Clean

Clean ingredient list.

Reviewed by PurePicked

Whole dried green peas and nothing added to hold their colour. Dried peas fade as they age, which is why the trade has a habit of dyeing them back to a brighter green — these are left as they are, so expect a muted, uneven colour rather than a uniform one. Soaked overnight they swell to roughly double and cook down soft enough for a matar curry while keeping their skins intact. They also make a thicker, sweeter soup than any lentil will.

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₹200.00

Why We Like It

The faded, uneven green of peas that have not been dyed.
Malachite green is a documented dye adulterant in dried peas, so natural colour is exactly what to look for.
Single ingredient, certified organic, with a PGS processor code on the pack.

Ingredients

Organic dried green peas (100%)

Single ingredient

Whole dried peas with nothing added, coated or blended in.

No added colour

Not used

Dried and fresh green peas are a documented target for malachite green, a banned dye used to restore a faded green.

No preservative

Not used

Dried pulses need none.

Nutrition factsPer 100g

Energy kcal: 339 kcal
Protein g: 5.4 g
Carbohydrate g: 14.5 g
Total sugars g: —
Added sugars g: —
Dietary fibre g: —
Total fat g: 0.8 g
Saturated fat g: —
Trans fat g: —
Cholesterol mg: 0 mg
Salt g: —

Pure & Sure Sabut Matar versus 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

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

How to use

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

What to look for in Dried Green Peas?

Polished 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.

Uniform colour and high gloss are warning signs in dal, not quality markers.

Metanil 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.

Organic certification covers how it was farmed, not whether it was adulterated. They are two different tests.