PISUM INDICUM. Pisum coques. cum despumaverit, porrum et coriandrum concidis et mittis in caccabum ut ferveat. et accipies sepias minutas, sic quomodo sunt cum atramento suo, ut simul coquantur. Adicies oleum, liquamen et vinum, fasciculum porri et coriandri. facies ut coquantur. cum coctum fuerit, teres piper, ligusticum, origanum, carei modicum, suffundis ius de suo sibi, vino et passo temperabis. sepias minutatim concidis et in pisum mittis. Piper asparges et inferes.
– Apicius, De Re Coquinaria V.iii.3
I’m honestly really not sure what makes these peas “Indian.” As a purely historical matter, there was trade between Rome and India (I’m lazy – if you want more info, check out this reputably-researched and -sourced Wikipedia article). The weird thing about this dish, though, is that it really isn’t very different from other dishes in Apicius’s collection: the typical Roman flavor profile is based heavily on leeks, cumin, coriander, sweet wine, pepper, garum, and garlic. These Indian peas have a good number of those ingredients, and not a ton of others. But then, I don’t know what 4th century Indian cooking was like – or what regions the Romans dealt with. I’m guessing they weren’t bringing takeout containers of chicken tikka masala back to Italy, though. Anyone know more about ancient cooking on the subcontinent?