Name: Split yellow peas — dried yellow field peas that have been skinned and split, sold as small, pale yellow half-spheres with a mild, earthy, slightly sweet flavour. They cook down into a thick, golden puree. They are different from split yellow lentils, though they look alike.
Description
Yellow split peas are used in the cooking of many cultures: in Britain and Newfoundland, pease pudding is made from boiled yellow split peas, in Sweden and Finland, yellow pea soup (ärtsoppa) is a traditional Thursday meal, in India they are used in dals, and in Greece, a puree called fava, from Santorini, is made from yellow split peas, which is a favourite meze.
They cook in about 45 minutes with no soaking, and break down into a thick, smooth puree. They are a cheap, filling source of plant protein, and are used in the manufacture of pea protein.
Main nutrition value
Split yellow peas are an excellent source of plant protein and fibre, and provide folate, iron, magnesium, potassium and thiamin, with little fat.
How best to be consumed
Split yellow peas cook down to a puree.
- Rinse, and simmer for 45 to 60 minutes until soft and creamy.
- Make into soup, pease pudding, Greek-style fava puree with olive oil, onion and lemon, or dal.
- Stir often, to stop them sticking and burning.
- Mash into dips and spreads, or add to stews.
- Add salt and acid at the end.
Overconsumption could cause…
Split yellow peas are healthy in food amounts when cooked.
- Bloating and gas from the fermentable carbohydrates in legumes, particularly if you are not used to eating them, so build up gradually and drink water.
- Allergic reactions in a small number of people allergic to legumes.
- Reduced absorption of iron, zinc and calcium from the phytates in dried pulses, which soaking and thorough cooking reduce.
- A lot of salt and fat in soups made with ham and smoked meats.
Wikipedia — Split pea, used for origin, naming and history: https://en.wikipedia.org/wiki/Split_pea
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