Natural form

Dried split peas in green and yellow, showing the flat halved skinless shape of both varieties.

Shows the defining physical trait of split peas — their flat, semicircular, skinless halved form — in both common color variants so readers can identify either at a glance.

Legumes & Beans

Split Peas

Quick-cooking peas that melt into thick, comforting soups

Halved and skinned, split peas break down into a thick, velvety soup without any soaking. Earthy and filling, they pair classically with ham. Store airtight and dry.

Split peas are field peas that have been dried, skinned, and split in half along their natural seam — a step that lets them cook fast (no soaking) and break down readily into a thick, comforting purée. They come in two colors: yellow, milder and a touch earthier, common in Northern European and Indian cooking; and green, slightly sweeter and grassier, the classic for split pea soup. Either way, their defining behavior is dissolving — simmer them long enough and they collapse into a creamy, almost porridge-like base that thickens a soup or dal without any flour or cream. They're an old-fashioned, frugal, deeply nourishing pulse, high in protein and fiber, that turns a ham bone and a few vegetables into a hearty pot of soup.

Measured in: g
Storage: Airtight

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Pasta Grains

Types & varieties

Green split peas

Sweeter and grassier — the classic for split pea soup.

Yellow split peas

Milder and earthier — common in dal and Northern European dishes.

Chana dal

Split (desi) chickpeas — similar split-pulse, nuttier and firmer.

How to cook

Split peas need no soak — just rinse and simmer until they dissolve. They thicken dramatically as they cook and as the soup sits, so keep extra liquid handy. Acid added early will keep them firm, so hold the vinegar or tomato until they've softened.

Rinse and pick over for grit
Simmer in 3x their volume of water/stock 45–60 min, stirring occasionally
They'll break down into a thick purée — add liquid to reach the texture you want
Hold salt and acid until the peas have softened

How to flavor

Split peas love a smoky, savory backbone. A ham hock or smoked bone is traditional for green pea soup; for yellow-pea dal, finish with a spiced tarka of fried aromatics.

Simmer green peas with a ham hock or smoked bacon for classic soup
For dal, finish yellow peas with a tarka of fried cumin, garlic, and chili
Add carrots, celery, and onion for a vegetable base
Stir often near the end — they catch and scorch as they thicken

Common uses

Split pea soupYellow split pea dalPease puddingThick, creamy puréesIndian dal tadkaHearty winter stewsVegetarian protein basesFritters and patties

Tips & pitfalls

No soaking needed — they cook straight from dry.
Stir as they thicken; split peas catch and scorch on the bottom of the pot.
They thicken further as they sit — loosen leftovers with stock or water.
A ham hock or smoked bone makes the classic green split pea soup sing.
Hold salt and acid until the peas soften, or they'll stay grainy.

Nutrition

364kcal

Energy

1523 kJ · per 100 g

Where the calories come from

Protein 25%Carbs 66%Fat 9%

Protein

23.1g

46% DV

Carbs

61.6g

22% DV

Fat

3.9g

5% DV

Fiber

22.2g

79% DV

Sugars

3.1g

of which

Sodium

5mg

0% DV

Notable micronutrients

Thiamin (B1)60% DV

Zinc32% DV

Phosphorus27% DV

Iron26% DV

Niacin (B3)23% DV

Riboflavin (B2)19% DV

Source · USDA FoodData Central · Peas, green, split, mature seeds, raw

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In the shops

Matched grocery products

No matched grocery products for Split Peas yet.

Good to know

Flavor & texture: Mild, earthy (yellow) to sweet, grassy (green); cook to a creamy purée
Cook ratio & time: 1 part : 3 parts water; simmer 45–60 min until they break down
Soak?: No soak needed — rinse and pick over, then simmer
Nutrition: ~118 kcal/100g cooked; ~8.3g protein, ~8.3g fiber; rich in folate & iron
How to store: Dried airtight ~1 year; cooked refrigerate ≤5 days or freeze

Substitutes