black eyed peas (बडी)
About black eyed peas (बडी)
Black-eyed peas, known as 'bodi' or 'ghayari' in some Nepali communities, are a legume that, while not as ubiquitous as lentils or kidney beans, holds a place in the culinary landscape of Nepal. They are cultivated and consumed in various parts of the country, especially in the Terai region where the climate is suitable for their growth. They are typically used in curries, soups, or even eaten as a side dish. While not a national staple, they are appreciated for their nutritional value and ability to adapt to local farming practices.
Nutritional info
These are the major micro nutrients found in black eyed peas
Seasonality
Black-eyed peas in Nepal are typically harvested during the late summer and early autumn months, roughly from September to November, depending on the specific location and microclimate. This coincides with the end of the monsoon season and the beginning of drier weather, which is ideal for harvesting the mature pods. Fresh black-eyed peas can be found in local markets during this season. Dried black-eyed peas are available throughout the year.
History
The exact history of black-eyed peas in Nepal is not well-documented. They are believed to have been introduced to the region through trade or migration. Unlike lentils or rice, they are not deeply entrenched in the ancient agricultural history of the country. However, their cultivation in the Terai suggests that they have been present for a considerable amount of time, potentially several decades or more. They likely entered the diets of Nepali people as a supplementary source of protein and fiber, especially in regions where other legumes might be less abundant.