Split pigeon peas (Cajanus cajan) split-desi chickpea (Cicer arietinum) and split yellow peas (Pisum sativum) are commonly referred to as split yellow peas, although they belong to different species in the family leguminosae (Fabaceae).
Split Pigeon Pea (Cajanus Cajan)
- Common Names: Toor dal,Togari bele, Congo pea, Angola Pea, Red gram, No-eye pea, tropical green pea, Gungo pea, Puerto Rico Pea; Pois cajanor or pois d’Angole (French)
- The plant is a perennial that tolerates drought and low soil fertility.
- It’s grown mainly for its dried edible dried seeds which can be sold in whole or split form, or ground into flour.
- The immature seeds can be sold as green pigeon peas.
- Immature pods and seeds can be used as fresh vegetable or in sauces especially in Africa and India. They can also be sold canned, or frozen.
- The pigeon pea plant can also be used as a fodder or cover crop.
- The main producer is India, where it originated, and has been grown for thousands of years. Other major producers in Africa are, Malawi, Kenya, Tanzania and Uganda. It’s also grown in the rest of sub-Saharan Africa and Central America.
Split-Desi Chickpea (Cicer arietinum)
- Common Names: Split-Desi Chickpea, Yellow Gram, Chana Dal, Bengal Gram, Kala Chana, Chala boot
- The dark seed coat of the Desi-type of chickpea is removed and the cotyledon is split to produce Split Yellow Gram or Chana Dahl.
- There are several processing plants in Saskatchewan, Canada, which dehull and split Desi chick peas (North American Grain Corporation)
- Split Desi-chickpea resembles the split yellow pea (Pisum sativum), it’s almost impossible to tell them apart.
- It’s used to make dal, (daal, dhal) in India but is also popular in Middle Eastern Cuisine.
- Split Desi chickpea is also ground into Besan flour or Yellow Gram Flour or simply chickpea flour
Split Yellow Pea (Pisum sativum)
- Split pea, also known as the Field Pea, Soup Pea or Matar Dal, belongs to the species Pisum sativum, together with the fresh garden peas, Sno-Pea and Sugar Snap Pea.
- Split Yellow Peas (Pisum sativum) is a cool-season crop grown for its mature dried edible seeds, which can be marketed whole or split or ground into flour.
- The mature yellow peas are dried and husked (or dehulled) and split in half. The yellow split peas are about 1/4 of an inch wide and yellow in colour.
- Split yellow peas have a mild, earthy flavour and soft texture. Since the mature seeds are rich in protein they can be cooked as a vegetable or added to soups and stews
- Canada is the world’s largest producer and exporter of yellow and green split field peas (Pulse Canada)
- Both Split Yellow and Split Green Peas are used to make soup. The split green peas are used to make the famous Dutch soup called
- Pea soup is eaten in many parts of the world, including northern Europe, parts of middle Europe, Russia, Iran, Iraq, India, Guyana, Suriname, Trinidad and the Fiji Islands.
- Peas soup can be cooked with with smoked ham, pork belly or thick cut bacon, pork chops, smoked sausage or ham hocks, with vegetables like carrot, potato, celery, leek, onion and celeriac and herbs like bay leaf, thyme, parsley or oregano. It’s a matter of preference.
- The processing of pea soup is an important industry in Canada. Habitant® soups have been prepared since 1918 using traditional recipes.