About Yellow Split Peas
Yellow Split Peas is known as Lappeh in western Asia and particularly in Iran. It is the main ingredient of the Iranian food khoresh gheymeh, which is served on the side of white rice in Iranian cuisine. It is also an important ingredient in the famous Tabriz köftesii, a kofta speciality from northern Iran.
In north India, they are generally known as matar ki daal, sometimes used as a cheaper variation for the very popular chhole on stalls offering it. Referred to as simply dal, it is prepared similarly to dals found in India, but also may be used in a variety of other recipes.
In Europe, the Greek “Fava” is a dish made with it, pureed to create an appetizer or meze.
Furthermore, in the winter the Dutch serve a dish called erwtensoep which is primarily made from green split peas.
In the Caribbean split peas are a key ingredient in many Indian dishes. It is eaten with bread.
Yellow Split Peas
Packed on premises that handles nuts (including peanuts), seeds, cereals, soya & products containing gluten.
Store in a cool dry place away from sunlight
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|Nutritional value per 100 g (3.5 oz)|
|Energy||1,425 kJ (341 kcal)|
|Dietary fiber||26 g|
|Pantothenic acid (B5)||34%
|Unit μg = micrograms • mg = milligramsIU = International units|
|†Percentages are roughly approximated using US recommendations for adults.
Source: USDA Nutrient Database