Chief Ground Split Peas

Split peas are the dried, peeled and split seeds of Pisum sativum. 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 and are also very lean and healthy, with only 1 gram of fat per 350 calories (1,500 kJ) serving. Most of the calories come from protein and complex carbohydrates. The split pea is known to be a natural food source that contains some of the highest amounts of fiber, containing 26 grams of fiber (104% DV based on a 2,000 calories (8,400 kJ) diet). Fiber is known to help the digestive system and to make people feel full and satiated.

Green and yellow split peas are commonly used to make pea soup, and sometimes pease pudding, which was commonly prepared in Medieval Europe. Yellow split peas are most often used to prepare dhal in 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. 

Use Ground Split Peas to make your "dhalpourie" and "kachourie" and your other great delicacies in record time. Simply measure out the amount you need and add it to your recipe.