Dry field peas is a traditional Ayurvedic legume valued for its sweet, astringent taste and cooling potency.
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Dry field peas is a traditional Ayurvedic legume valued for its sweet, astringent taste and cooling potency.
Traditional Preparation (Samskara)
Long soak, thorough cooking, assertive hing-ginger spicing. Classical texts rank the pea family high for taste and higher for flatulence — respect the tempering.
Classical Provenance: Bhavaprakasha (kalaya/harenu); eastern Indian ghugni tradition.
Contraindication: vata excess — the windiest of the common pulses
Contraindication: weak agni
Contraindication: evening meals
Contraindication: bloating disorders
Verified USDA Nutrition Facts for Dry field peas
Complete macronutrient, vitamin, and mineral profile per 100 grams and per 1/4 cup dry (50g):
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