Split pea

Split peas, raw (dried)

Yellow split peas
Nutritional value per 100 g (3.5 oz)
Energy	1,425 kJ (341 kcal)
Carbohydrates	60 g
Sugars	8 g
Dietary fiber	26 g
Fat	1 g
Protein	25 g
Vitamins	Quantity %DV†
Thiamine (B1)	58% 0.7 mg
Pantothenic acid (B5)	34% 1.7 mg
Folate (B9)	69% 274 μg
Minerals	Quantity %DV†
Iron	22% 4 mg
†Percentages estimated usingUS recommendationsfor adults,except for potassium, which is estimated based on expert recommendation fromthe National Academies.

Split peasare an agricultural or culinary preparation consisting of the dried, peeled and splitseedsofPisum sativum,the pea.

Harvesting

The peas are spherical when harvested, with an outer skin. The peas are dried and the dull-coloured outer skin of the pea removed, then split in half by hand or by machine at the natural split in the seed'scotyledon.

There are green and yellow varieties of split pea.Gregor Mendelstudied the inheritance of seed colour in peas; the greenphenotypeis recessive to the yellow one. Traditionally, thegenotypeofpurebredyellow is "YY" and that of green is "yy", and hybrids of the two, "Yy", have a yellow (dominant) phenotype.

Split peas are high inproteinand low infat,with 25 gram of protein and one gram of fat per 350 calories (1,500 kJ) serving. Most of the calories come from protein andcomplex carbohydrates.The split pea is known to be a natural food source that contains some of the highest amounts ofdietary fibre,containing 26 grams of fibre per 100 gram portion (104% DV based on a 2,000 calories (8,400 kJ) diet).

In Indian cuisine, arhar/toor dal(splitpigeon peas) andchana dal(splityellow gram,desichickpeas) are commonly also referred to as peas, although from otherlegumespecies thanPisum sativum.

Uses

Culinary

A sack of split peas

Green and yellow split peas are commonly used to makepea soupor "split pea soup", and sometimespease pudding,which was commonly prepared in medieval Europe.

Yellow split pea is known aslappeh in western Asia and particularly in Iran. It is the main ingredient of the Iranian foodkhoreshgheymeh,which is served on the side of white rice inIranian cuisine.It is also an important ingredient inkoofteh Tabrizi,akoftaspeciality from northern Iran.

In north India, they are generally known asmatar ki daal,sometimes used as a cheaper variation forchholeon stalls offering it.

Yellow split peas are most often used to preparedalinGuyana,Suriname,Mauritius,South Africa,Trinidad and Tobago,JamaicaandFiji.Referred to as simplydal,it is prepared similarly todalsfound inIndia,but also may be used in other recipes.

Yellow split peas are used to make a sweet snack inBeijing cuisine.Wandouhuang( đậu phụ vàng ) is a sweetened and chilled pease pudding, sometimes flavored withosmanthusblossoms anddates.

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

In the winter the Dutch serve a dish callederwtensoepwhich is primarily made from green split peas.

In the Caribbean, split peas are a key ingredient in many Indian dishes.

Moroccan Berber cuisine has “tamaraqt” or yellow split pea soup with olive oil and cumin added. Salt, garlic and onion can be added to taste. It is eaten with bread.

As plant milk

Peas have also been used as a common ingredient as part ofplant milk,especially for the high content of protein that pea-based plant milk provides over alternatives such as plant milks made from soy, oats, almonds, or other varieties.

See also

• Horsebread
• Marrowfat peas
• Pea milk
• Gheimeh—a Persian dish made with split peas