Fun facts: why you must be friends with green peas

Boiled, fried, steamed or just raw, there are many ­delicious ways to snack on green peas. Did you know that these tiny orbs are a ­powerhouse of essential ­phyto-nutrients, minerals, vitamins, proteins and ­anti-oxidants? We tell you why the humble green pea must feature in your diet.

Boiled, fried, steamed or just raw, there are many delicious ways to snack on green peas. Did you know that these tiny orbs are a powerhouse of essential phyto-

nutrients, minerals, vitamins

, proteins and ­anti-oxidants.

From pairing peas with eggs for breakfast to chomping on matar kebabs for dinner, check out how this small wonder works for your health.



Diet deal: Ideal for those watching their weight, peas are lower in calories and cholesterol as compared to beans and cowpeas.

Eye opener: Peas are rich in lutein, a natural pigment that protects your eyes. Their ­anti-oxidant property can ­protect you from cataracts and muscular degeneration.

Fresh green peas contain ascorbic acid (vitamin C) that strengthens your immune system, vitamin K, beneficial for bone mass building function and vitamin A that improves your skin and eye-sight.

Rich in minerals: Cooked peas are rich in minerals that are beneficial for your blood, muscle, bone health and your nervous system. The zinc in peas is an anti-oxidant ­mineral that promotes ­healing of wounds.



Read:Exotic new veggies: adding a gourmet tinge to any meal

Mother dairy matar halwa: Vikas ka tadka

Ingredients

1/2 cup unsalted or clarified butter

1 cup of semolina

1 cup sugar

1/2 cups of water

1 cup milk

1 cup peas

1 cup mixed nuts, lightly roasted on low heat

1 tsp ground cardamom seeds

Pinch of nutmeg

Method 1 Heat the butter in a heavy bottom pan on medium-low heat. 2 Add the semolina and cook, stirring continuously until fragrant, for about five to seven minutes. 3 Meanwhile, in a ­medium-sized pan, ­combine sugar, water and milk, and bring it to a boil while stirring ­continuously until the sugar melts. 4 Add the water mixture to the roasted semolina; mix till all the liquid is absorbed. 5 Add the peas and ­continue to cook. 6 Using the back of the spoon or spatula mash some of the peas. 7 Stir in the nuts, ­cardamom powder and nutmeg, and take it off the stove. 8Serve hot.