Split peas are a culinary preparation consisting of the dried, peeled and split seeds of Pisum sativum. The splitting process removes the dull colored outer skin of the pea. They come in two varieties – yellow peas and green peas.

The peas are round when harvested. Then they are dried and their outer skin is removed. They are split to increase the surface area for faster and easier cooking.

Split peas are high in protein but low in fat. Complex carbohydrates and protein provide calories. It contains 26% of fiber by weight. Fiber helps the digestive system and makes the people feel full and satiated . Yellow split peas should not be confused with the Indian toor dal or chana dal – both of which belong to legume species.

Green and yellow split peas are commonly used to make “Split pea soup”. In north India, they are generally known as matar ki daal, sometimes used as a cheaper variation for the very popular chhole. In Tamil it is called as pattaanip paruppu. It is the best for making popular snacks such as crisp paruppu vadas, masal vadas and chundal.

Yellow split peas are often used to prepare dhal in Fiji Islands, Trinidad and Guyana. It is prepared similar to the dhals found in India, but used in a variety of other recipes as well.

Yellow split peas are used to make a sweet snack or a sweetened and chilled peas pudding. Greek Fava is a dish made with yellow split peas pureed to create an appetizer.