Split peas are the dried peeled and split seeds of Pisum sativum. ( 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.
Green and yellow split peas are commonly used to make pea soup, and sometimes pease pudding.
Yellow split peas are most often used to prepare dhal in Guyana and Trinidad. 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 peas call 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. A refined version of this snack is said to have been a favorite of Empress Dowager Cixi[citation needed].
| Nutritional value per 100 g (3.5 oz) | |
|---|---|
| Energy | 1,425 kJ (341 kcal) |
| Carbohydrates | 60 g |
| Sugars | 8 g |
| Dietary fibre | 26 g |
| Fat | 1 g |
| Protein | 25 g |
| Thiamine (Vit. B1) | 0.7 mg (54%) |
| Pantothenic acid (B5) | 1.7 mg (34%) |
| Folate (Vit. B9) | 274 μg (69%) |
| Iron | 4 mg (32%) |
| Percentages are relative to US recommendations for adults. Source: USDA Nutrient database |
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