Split peas come in yellow and green varieties.
Split peas are winter harvested legumes that come in yellow and
Nutrition
Split
History
The history of split peas may include uses in the Near East to Central Asia. A version of hot pea soup existed in the Greek Empire, where legumes were cultivated about 500 to 400 BCE.
Preparation
After measuring the amount of dried split peas, place them in a strainer where you can sort and remove any small stones and other debris, then rinse with cold water until clear. An option to pre-soak the peas overnight can reduce cooking time. Cooking times range from 30 minutes to two hours to cook depending on methods used. Because peas absorb water, replenishing liquid during cooking can prevent drying. Peas can cook until tender or cook further for a smoother texture.
International Uses
The variety of uses for split peas includes soups, stews, casseroles, dips, spreads, stuffing and desserts. In Europe, Latin America and North America, these seeds go into split pea soup. A dish known as dahl is popular in Guyana, Trinidad and the Fiji Islands. In China, these peas provide table snacks and pudding.
Tags: yellow green varieties, come yellow, come yellow green, green varieties, peas provide, Split peas