The Pantry / Yellow split pea
Yellow split pea
matar dal
The humble pea that became a street-corner meal.
What it is
Yellow split peas are dried, split, skinned peas — sturdy, mild and holding their shape better than the softer lentils. Their firmness suits them to dishes with body, above all the spiced, curried-pea preparations of the east.
Where it comes from
Used across the subcontinent, yellow peas are the base of ghugni — the beloved curried-pea street dish of Bengal and the east, eaten as a snack or a light meal, topped with onion, chilli and a squeeze of lime. In the north they go into dals and fillings.
What it's called
Yellow pea · matar dal / matar (Hindi) · ghugni as the dish. Dried yellow split peas.
In the kitchen
Soaked overnight and simmered with spice into ghugni — a thick, savoury curry of whole or split peas, finished with a chaat-like scatter of onion, chilli and lime. Also cooked into dals and stuffings. They need soaking and a decent simmer to soften, and hold their shape well.
What we know about the claims
An excellent source of plant protein and fibre — wholesome, filling staple food. No caution beyond soaking dried pulses.
Choosing and buying
Sold dried in every South Asian grocer (UK and US); soak before cooking. Whole and split forms both used for ghugni.