Yellow Split Peas (Pisum Sativum) are part of the legume family. Split peas are husked and split in half. The Yellow Split Pea is about 1/4 of an inch wide and pale yellow in color. Split Peas have a mild flavor and soft texture. The Split Pea has more of an earthy flavor than the whole dried pea, similar to the lentil in versatility and nourishment. Split Peas have a very ancient history they were domesticated before 6000 B.C. in the ancient near east. From here they spread across Asia, through China and also through the Mediterranean region. Both Greek and Roman civilizations relied on dried peas as an important ingredient in their diets. Peas began to be split during the time of ancient Egypt.
Nutritional value per 100 g (3.5 oz)
Energy 1,425 kJ (341 kcal)
Carbohydrates 60 g
Sugars 8 g
Dietary fibre 26 g
Fat 1 g
Protein 25 g
Thiamine (Vit. B1) 0.7 mg (54%)
Pantothenic acid (B5) 1.7 mg (34%)
Folate (Vit. B9) 274 μg (69%)
Iron 4 mg (32%)
Yellow Split Pea Dal
2 teaspoons black or brown mustard seeds
a few tablespoons olive oil, coconut oil, or ghee
1 medium onion, chopped
1 tablespoon curry powder
few pinches crushed red chili flakes
2 teaspoons grated fresh ginger
2 cups yellow split peas, rinsed well and drained
6 cups water
1 to 2 tablespoons tomato paste
sea salt and freshly ground black pepper to taste
1/2 to 1 cup frozen peas
chopped cilantro, for garnish
Heat a 4 to 6-quart pot over medium heat. Add mustard seeds and toast until they begin to pop. Quickly add the oil and onion and saute until onion is very soft and beginning to change color, about 5 to 10 minutes. Then add the curry powder, chili flakes, and fresh ginger. Continue to saute for another minute until you kitchen is very fragrant! :)
Then add the split peas and water. Bring to a boil, then reduce heat and simmer for about 45 minutes or until peas are soft and creamy. Wait to add the salt until the split peas are fully cooked. Then add the tomato paste, salt, pepper, and frozen peas. Continue to cook for a few more minutes or until the frozen peas are cooked. Remove from heat. Serve over cooked quinoa and garnish with chopped cilantro.
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