SPLIT YELLOW PEAS

Split yellow peas are obtained from dried, peeled and split pod fruits of Pisum sativum (commonly known as peas). The splitting of peas help in reducing the cooking time and is done either manually or through mechanical separators. The split yellow pea is consumed as a natural source of proteins and has highest amount of fibre. Yellow split peas are more often confused for similarity in appearance with Indian toor dal or chana dal. But yellow split peas come from an entirely different legume

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Yellow Split Peas are a vegetarian cupboard staple.
These yellow split peas are a lovely warming start to any stew. Whether you like making curries or casseroles, yellow split peas are a great base for any one pot meal.

These delicious peas are really versatile and give a good nutritional boost to vegan and vegetarian diets as they are a source of protein. Just one 90g serving is high in high in Thiamin (B1), Folate, Potassium and Manganese.

Split peas belong to the same family as lentils and beans. They are harvested freshly, then dried and the skins removed. The peas split on their own after they are skinned and dried which makes them quick to cook but impossible to sprout.

There is no need to soak split peas, but if you soak and drain them you can reduce the phytate content (the same goes for all beans and pulses). They can make wonderful dal to accompany any curry.

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