Kala matar

Kalamatar – The Nutrient-Rich Black Pea from Spiti Valley

Once a staple in the tribal belt of Lahaul-Spiti, Kalamatar (Black Pea, Pisum Sativum Var) is making a strong comeback as people turn towards healthier and traditional food choices. Rich in protein, dietary fiber, and Vitamin B, Kalamatar is a powerhouse legume that helps boost immunity, regulate blood sugar, and manage cholesterol levels naturally.

Traditionally cultivated in the high-altitude region of Spiti Valley, this hardy crop thrives in cold climates (10–23°C) and is valued for its exceptional storage quality – it can last up to three years without spoiling. Farmers once widely used it not just for dal, but also in sattu, making it a versatile food ingredient in Himalayan cuisine.

Kalamatar is not only a healthy substitute for green peas but also a sustainable crop that reflects the resilience and wisdom of Spiti’s farming communities. With the post-pandemic focus on health and immunity, this nearly forgotten legume has regained importance, offering both nutrition and tradition in every serving.

Health Benefits of Kalamatar (Black Pea):

• Rich in protein, fiber, and essential vitamins

• Boosts immunity and supports overall wellness

• Helps regulate blood sugar and cholesterol levels

• Aids digestion and promotes gut health

• Long shelf life – remains fresh for up to 3 years

Why Choose Kalamatar?

• Indigenous legume from Spiti Valley, Himachal Pradesh

• Traditionally grown and naturally resilient crop

• Nutritious, versatile, and eco-friendly food choice

• Supports sustainable Himalayan farming practices