• Cook with tomatoes, onions, cream and curry spices for a delicious and protein-packed Indian curry dish
• Add to chili for a unique flavor and texture
• Use cooked, pureed split peas to make a simple batter and cook on a griddle to make traditional Indian split pea pancakes
• Toss lightly cooked Red Split Peas with fresh tomatoes, peppers, onion, herbs and lemon juice for a fresh, flavorful salad
• Blend cooked Red Split Peas with various seasonings to make dips and spreads
Red Split Peas should not be soaked before cooking. Simmer in boiling water for 45 minutes to 1 hour. The longer this legume cooks, the more it will break down and cause soups to thicken.
Storage & handling
Store in a dry, cool place.
A member of the legume family, Red Split Peas (Pisum Sativum) are the result of removing the outer skin from the pea then manually or mechanically splitting the pea where its two lobes naturally come together. Red Split Peas are about 1/4 inch in diameter and pale salmon pink in color, lighter on their cut side. They have an earthy flavor and soft, granular texture when cooked, tending to break down and lending a thickening quality to stews, soups and curries. They have an earthier flavor than whole dried peas. Dried peas are part of a family of legumes collectively known as pulses, which also includes lentils and sometimes chickpeas.
The history of dried peas reaches back at least 5,000 years. Scientists believe that they originated in southwestern Asia, perhaps in northwestern India, Pakistan, Afghanistan or adjacent areas. However, they soon spread to the Mediterranean region, then throughout Europe and soon to the New World. The common garden pea we know today was developed in England, but Canada is currently the world's largest exporter of peas. Along with beans and lentils, peas form an important part of the diet in the Middle East, North Africa and Europe due to their nutrient density, versatility and economical nature.
A nutritional powerhouse, dried peas provide a rich source of vitamins A, B and C, fiber, protein and potassium.