What When and Why

[Peripatetic Phil]

I have to ask though, what dish do you make that uses marrowfat peas?

I can't answer that for Goncalo, but I can report that Jim Corbett, in one of his books concerning his life in India (during the Raj)  says that one of the local farmers was very keen to get his marrowfat peas cropped and to market because the price was very high; that would certainly confirm that they are grown in India and therefore (almost) certainly used in Indian cuisine.  Also attested here.

** Phil.

[spiceyokooko]

I have to ask though, what dish do you make that uses marrowfat peas?

I can't speak for other people but Mattar Paneer is one I'd make with them.

[Malc.]

Ah yes, cheesy peas as they call it at the Shanaz (not on the menu of course). That was the only dish I could think of too, but have never ordered it so had to ask.

If they do use marrowfat, i'll have to put it on the to try list.

[chonk]

Never heard of "marrowfat peas" before. Seems that the german translation is "Kapuzinererbsen", which are also known as "grey peas". But these are brown or grey in colour, and look more like chickpeas, while marrowfat peas look (most of the time, so it seems, per google search) more like green peas, color-wise. Wonder what the difference is.

Mattar Paneer... hmm... great dish Aloo Mattar is quite popular and very tasty, too!

[Malc.]

...Wonder what the difference is...

Marrowfat is to Pea as Mutton is to Lamb.

[chonk]

 ;D

I believe the translation was wrong, too. If the marrowfat pea is Pisum sativum var. medullare. (bot.), that should be the "Markerbse" in german. Sorry for the confusion

[Peripatetic Phil]

;D

I believe the translation was wrong, too. If the marrowfat pea is Pisum sativum var. medullare. (bot.), that should be the "Markerbse" in german.

Not convinced that the cultivar is correct, Chonk.  See here, where it says :

Nr. Ergebnis    92
Erhaltende Einrichtung    IPK Genbank
Pflanzenart    Pisum sativum L. subsp. sativum convar. sativum Lehm.
Volksname    Pea
Akzessionsnummer    PIS 66
Akzessionsname    Marrowfat
Eingangsdatum    --------
Ursprungsland    Vereinigtes K

[chonk]

Thanks Phil! (:

Yeah, confusing stuff - all these varieties (: Don't know if I get them over here

[Peripatetic Phil]

Never heard of "marrowfat peas" before. Seems that the german translation is "Kapuzinererbsen", which are also known as "grey peas". But these are brown or grey in colour, and look more like chickpeas, while marrowfat peas look (most of the time, so it seems, per google search) more like green peas, color-wise. Wonder what the difference is.

These are Kapuzinererbsen, Chonk, and they are green ('though the pod is brown/maroon).

** Phil.

[spiceyokooko]

If they do use marrowfat, i'll have to put it on the to try list.

I don't think that particular dish specifically calls for Marrowfat peas, as any pea will do but I think it would work quite well with Marrowfat peas big fat juicy blighters that they are

Isn't pease pudding and mushy peas generally made with Marrowfats?