Split pea

Split peas are the dried, peeled and split seeds of Pisum sativum. In north India, they are generally known as matar ki daal, sometimes used as a cheaper variation for the very popular chhole on stalls offering it. ( Tamil பருப்பு pattani paruppu). They come in yellow and green varieties. The peas are round when harvested and dried. Once dry, the skin is removed and the natural split in the seed's cotyledon can be mechanically separated, in part to encourage faster cooking.

Yellow split peas are sometimes confused with the Indian toor dal (split pigeon peas) or chana dal (split yellow gram, chickpeas or garbanzo beans); while all commonly known as peas, the latter are from other legume species.

They are a great source of protein and are also very lean and healthy, with only 1 gram of fat per 350 calories (1,500 kJ) serving. Most of the calories come from protein and complex carbohydrates. The split pea is known to be a natural food source that contains some of the highest amounts of fiber, containing 26 grams of fiber per 100 gram portion (104% DV based on a 2,000 calories (8,400 kJ) diet). Fiber is known to help the digestive system and to make people feel full and satiated.

Green and yellow split peas are commonly used to make pea soup, and sometimes pease pudding, which was commonly prepared in Medieval Europe.

Yellow split peas are most often used to prepare dhal in Guyana, Trinidad and the Fiji Islands. Referred to as simply dhal, it is prepared similarly to dhals found in India, but also may be used in a variety of other recipes. Yellow Split pea is the main ingredient of the Iranian food "khoresh gheymeh" Which is served on the side of white rice in Iranian cuisine.

Yellow split peas are used to make a sweet snack in Beijing cuisine. Wandouhuang (豌豆黄) is a sweetened and chilled peas pudding, sometimes flavored with osmanthus blossoms and dates.

In Europe, the Greek "Fava" is a dish made with yellow split peas pureed to create an appetizer or meze.