page_title: Split pea
section_title: Culinary
hierarchical_section_title: Split pea / Uses / Culinary
caption_attribution_description: Over 380,000 men, women and children have so far been displaced by the conflict in Mali since March last year, of which over 210,000 have been internally displaced and over 160,000 have sought refuge into neighbouring countries. UK aid, through the World Food Programme (WFP) is enabling thousands of these people to survive the very real affects brought on by Mali’s conflict. Out of approximately 61,000 internally displaced people (IDPs) that are currently registered in Bamako, WFP is helping support 12,000 of the most vulnerable. IDPs receive a monthly food package, or ration, to help to feed their entire household. This consists of rice or sorghum, beans and pulses, oil, salt and Corn Soya Blend (CSB), a specially fortified blend meal fortified with essential vitamins and minerals.
context_page_description: Split peas are an agricultural or culinary preparation consisting of the dried, peeled and split seeds of Pisum sativum, the pea.
context_section_description: Green and yellow split peas are commonly used to make pea soup or "split pea soup", and sometimes pease pudding, which was commonly prepared in medieval Europe.
  Yellow split pea is known as Lappeh 
  in western Asia and particularly in Iran. It is the main ingredient of the Iranian food khoresh gheymeh, which is served on the side of white rice in Iranian cuisine. It is also an important ingredient in the famous Tabriz köftesii, a kofta speciality from northern Iran.
  In north India, they are generally known as matar ki daal, sometimes used as a cheaper variation for the very popular chhole on stalls offering it.
  Yellow split peas are most often used to prepare dal in Guyana, Suriname, Mauritius, South Africa, Trinidad and Tobago, Jamaica and Fiji. Referred to as simply dal, it is prepared similarly to dals found in India, but also may be used in a variety of other recipes.
  Yellow split peas are used to make a sweet snack in Beijing cuisine.  Wandouhuang (豌豆黄) is a sweetened and chilled pease pudding, sometimes flavored with osmanthus blossoms and dates.
  In Europe, the Greek "fáva" is a dish made with yellow split peas pureed to create an appetizer or meze.
  Furthermore, in the winter the Dutch serve a dish called erwtensoep which is primarily made from green split peas.
  In the Caribbean split peas are a key ingredient in many Indian dishes.
  Moroccan Berber cuisine has “tamaraqt” or yellow split pea soup with olive oil and cumin added. Salt, garlic and onion can be added to taste. It is eaten with bread.
caption: A sack of split peas
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