Field peas, locally known as Sano Kerau in Nepal, are a staple protein-rich pulse typically grown as a winter crop as they are requiring cool, moist climates and well-draining soil. These small, round, green or gray-green peas are commonly used in soups, pickles, chatpate and daily meals as they are often cooked as a curry (tarkari) to be eaten with rice or roti, or used in mixed vegetable dishes. They are grown across Nepal, with significant production in districts like Chitwan, often favored for their adaptability in both middle hill and Terai ecologies.

Field peas offer significant nutritional benefits, including being a high-protein, fiber-rich source of vitamins (A, C, B-vitamins) and minerals like iron and potassium, which support heart health, digestion, and immunity. They are environmentally sustainable crops that fix nitrogen, improving soil health and reducing the need for synthetic fertilizers. Often referred to as “poor man’s meat” due to their high protein content and affordability, they are an essential part of sustainable food systems.

The key benefits of Field Peas include: