DESCRIPTION – Whole split peas are shelled and about 1/4 inch wide and pale green in color. Split peas tend to have a mild flavor and soft texture, with a more earthy taste than whole dried peas. Whole yellow peas are an acceptable substitute for fresh peas in a recipe and are differentiated from whole green peas only by color.
The most commonly used split peas are the result of removing the outer skin of the peas. The peas are then split where their two lobes naturally meet.

Tip: Soak overnight, drain, and rinse. Place in a saucepan with plenty of water, bring to a boil, cover, and simmer for 45-60 minutes until tender.

PREPARATION AND USE –
• Cook with tomatoes, onions, cream, and curry spices for a delicious, protein-packed Indian curry dish.
• Peas tend to fall apart when cooked thoroughly, giving a thickening quality to stews, soups, and curries.
• Puree cooked peas into a simple batter and cook them on a griddle to make traditional Indian pea pancakes
• Mix with fresh tomatoes, peppers, onion, herbs and lemon juice for a fresh and tasty salad.

THE HEALTH BENEFITS –
• Regulation of the digestive system.
• Cholesterol control.
• Blood sugar control.
• Vitamins C, A, E, B, Potassium, Iron and Calcium.
• High in carbohydrates
• Rich source of minerals and proteins.

NUTRITIONAL VALUES –
• Energy (Kj) - 1169Kj
• Energy (Kcal) - 275Kcal
• Fat - 1.4 g
• Carbohydrates - 40.8 g
• Of which sugar - 10g
• Dietary fiber - 2.5 g
• Salt - 1g