Dry Peas (Pisum sativum), also known as dried field peas, are mature peas that have been naturally dried after harvesting. Unlike fresh green peas, dry peas are starchy, dense, and available in two main varieties – whole dry peas (green or yellow) and split peas.

They are widely valued for their long shelf life, high protein content, and versatility in cooking. Dry peas are rich in plant-based protein, fiber, iron, and essential vitamins, making them an excellent staple in vegetarian and vegan diets.

Culinary uses of dry peas include soups, curries, stews, purees, flour (pea flour), and snacks. They are also used in food processing industries and as a sustainable crop due to their ability to enrich soil fertility through nitrogen fixation.