Do we really need to give this staple of Indian cuisine any introductions?!
We hope not, but we’ll do so anyways!
Native to Southwest Asia, peas are one of the oldest-known crops gathered in the wild and cultivated by human beings. The ancient Greeks, Romans, and Egyptians all cultivated and consumed peas.
Split peas are the mature form of green peas: the dried seeds of peas are peeled and then split, increasing the surface area of the pea. As a result, split peas don’t need to be soaked and cook more quickly than whole peas.
They can be found in traditional cuisines across the globe! From an American split pea with ham soup, to khoresh gheimeh, a Persian stew made with yellow split peas and lamb. Split peas were an ingredient in Medieval English pease porridge (of nursery rhyme fame), are found in the vegetarian Indian staple called dahl, and are served as a sweet snack in China.
They are high in protein and low in fat, with a decent content of dietary fibres and complex carbohydrates.
Here are some recipe Ideas: