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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
A hearty and wholesome curry made with yellow split peas, tender carrots, and fresh spinach. This protein-packed vegetarian dish is gently spiced and comes together easily for a comforting weeknight meal.
A light, comforting Bengali lentil soup made from yellow split peas. This everyday classic is delicately spiced with panch phoron and ginger, making it a perfect accompaniment to steamed rice.
Dried yellow split peas can last 1 to 2 years in a cool, dry pantry. Once cooked, they stay fresh in the refrigerator for 3 to 5 days.
No, soaking is not necessary for split peas because the outer hull has been removed, allowing them to absorb water and soften quickly.
Green split peas are the best substitute as they have a similar texture. Red lentils can also work, though they cook much faster and become mushier.
Look for signs of moisture, mold, or insect activity. If they have a sour or musty smell, or if they remain hard even after long cooking, they should be discarded.
Yes, yellow split peas are naturally gluten-free, making them a safe protein source for those with celiac disease or gluten sensitivity.
Yellow split peas tend to have a milder, earthier flavor compared to the slightly sweeter green split peas, but they are nutritionally very similar.
Yes, cooked split peas freeze very well. Store them in airtight containers or freezer bags for up to 3 months.
Choose peas that are bright in color, uniform in size, and free from debris or stones. Avoid packages with lots of 'pea dust' at the bottom.
yellow split peas is a versatile ingredient found in cuisines around the world. With 341 calories per 100g and 24.5 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the vegetable category with complete nutrition information.
View all vegetable →Discover 3 recipes featuring yellow split peas with step-by-step instructions.
Browse recipes →They are commonly used in split pea soup, Indian dals (Matar Dal), Middle Eastern stews, and as a base for veggie burgers.
Use a ratio of 3 cups of water or broth for every 1 cup of dried split peas.