Split peas are dried, peeled, and split before being used in various dishes worldwide, such as dahl, pease pudding, and split pea soup. They are an excellent source of protein and commonly used in vegetarian diets. Split peas were also used in medieval dishes like pudding or porridge.
A split pea is a pea that has been prepared by drying, peeling, and split before packing for sale to consumers. These peas are often yellow or green and can be used in food dishes found all over the world. Sometimes mistaken for yellow split peas or split chickpeas, typical split peas are found dried and require rehydration before use in most cooking recipes. A split pea is an excellent source of protein and is commonly found in the diets of vegetarians or people who cannot afford or have no access to meat for frequent consumption.
Split peas are made by drying peas and then peeling them and finally splitting them. They will begin to split slightly during the drying process, although they are typically further broken down to speed up rehydration and cooking. A split pea is usually yellow or green, depending on the type of pea used, and is removed from the original pod.
A number of dishes from areas around the world include the use of split peas in their preparation, including dahl, pease pudding, and split pea soup. Dahl is a dish prepared in much of India and Pakistan, as well as Sri Lanka and Bangladesh. Also sometimes spelled dal or daal, it is a stew made by first dipping split peas in water, which is then boiled over a period of time.
Turmeric and salt are added, as well as other spices known as tadka, which typically consist of local spices and ingredients that have been briefly cooked in hot oil. Cumin, chili powder, and onion are all common ingredients in a tadka, though the exact spices used differ from region to region. The end product is a thick stew that has a strong flavor, but requires little in the way of expensive ingredients and provides protein without the need for meat.
Split peas were also used in a medieval dish called pudding or porridge, consisting of peas and spices cooked with a ham bone or joint for flavor. Pease was the Middle English word for peas, and the modern singular and plural forms have evolved from it. The final dish had a hummus-like texture and was typically eaten with ham or meatballs.
Split pea soup is a dish common in much of the United States that is made by soaking peas in water for several hours. This is combined with lightly cooked onion and garlic, plus a ham bone and left to simmer for another hour or two. The split pea soup can then be served or processed with a hand blender for a smoother texture.
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