Fieldpea or dry pea (Pisum sativum L.) is the one of the most important rabi season pulse crops in India covering 0.96 million hectares area with 0.92 million tons production. The average productivity of this crops h increased considerably over the years which is now to the tune of 1.0 t/ha. Further, its cultivation mainly confined to northern and central parts of the country where it is well known with common name matar. The majar growing states are Uttar Pradesh and Madhya Pradesh that contribute about 75% of total production. Other than these states, Bihar, Assam, Maharashtra, Jharkhand and Odisha are also fieldpea growing states. However, there are two types of peas mainly grown in India i.e. vegetable type in which grains are very sweet when green and become wrinkled on drying, whereas in grain type the grains remain white and round at harvest. Green seeds of later are not as sweet as vegetable type. The dry grains are consumed in various forms such as chat, chhola, dal, flour, and in other culinary preparations. Dry pea flour valued not only as an important dietary protein source, but also for its industrial utilization like a thickening agent in certain food industry. Green seeds are used as fresh, frozen or canned vegetable. The higher nutrient density in dry peas makes them a valuable international food commodity, capable of fulfilling the dietary requirements of millions of undernourished individuals worldwide.