Understanding the Terminology: From Field to Kitchen
To understand the different names for split peas, it helps to know their origin. Split peas are not a distinct species of legume but rather a culinary preparation of the dried seeds of Pisum sativum, the same species as fresh garden peas. The peas are harvested mature, dried, and then the outer hull is removed before they are split along their natural seam. This process makes them cook faster without pre-soaking. The main alternative names for these pulses are "field peas" and "matar dal," which are widely used depending on the geographic and culinary context.
Field Peas: A Broader Category
In North America, dried green and yellow split peas are often referred to as field peas. This term is a broader category that includes the peas grown commercially as a field crop for drying, distinguishing them from the sweet peas grown for fresh consumption. Farmers cultivate field peas for both human consumption and livestock feed.
Different varieties of field peas exist, including:
- Austrian Winter Peas: A type of field pea that can withstand colder climates.
- Canadian Field Peas: A related strain of spring-planted vining peas.
- Black-Eyed Peas and Crowder Peas: While sometimes called field peas, these are actually cowpeas (Vigna unguiculata) and belong to a different species.
Matar Dal: The Indian Connection
In Indian cuisine, yellow split peas are most commonly known as matar dal. The term dal or dhal is a broad South Asian term for dried, split pulses (including lentils, peas, and beans) and the stew-like dish made from them. It is important not to confuse matar dal with other types of dal, such as toor dal (split pigeon peas) or chana dal (split chickpeas), which come from different legume species.
Yellow vs. Green Split Peas
Another distinction is between yellow and green split peas. While their preparation is identical, the flavor profiles and culinary applications differ slightly.
| Feature | Yellow Split Peas | Green Split Peas |
|---|---|---|
| Flavor | Mild, earthy, and less sweet. | Sweeter and has a stronger, earthier pea flavor. |
| Appearance | Lighter, golden yellow color. | Deeper green color. |
| Cooking Consistency | Breaks down slightly less and tends to retain some shape, although still very creamy. | Disintegrates more readily when cooked, creating a smoother puree or soup. |
| Common Uses | Indian dals, spreads, and thick soups. | Hearty pea soups and purees. |
Culinary Uses of Split Peas
Split peas are a versatile ingredient used globally. Their ability to thicken dishes naturally makes them ideal for various recipes.
- Soups and Stews: The most classic use is in rich, thick soups like Dutch erwtensoep or the traditional American split pea soup.
- Dals and Curries: Matar dal is a fundamental ingredient in Indian curries, often spiced and served with rice or bread.
- Purees and Spreads: Their creamy texture makes them perfect for purees, like the Greek fáva, a dish of pureed yellow split peas served as a meze. They can also be used in dips and spreads.
- Side Dishes: They can be used to add substance and protein to side dishes, often seasoned with herbs and spices.
In conclusion, while the term "split peas" is the most familiar, the culinary world uses several other names that reflect regional cooking traditions and the specific type of pea. Whether you call them field peas or matar dal, their nutritional value and versatility remain consistent, making them a pantry staple for many. You can explore the differences in flavor and consistency by experimenting with both green and yellow varieties to find your preference. For those interested in learning more about different legumes, the USDA Agricultural Marketing Service provides detailed standards and information on dry peas and lentils.
Conclusion
Ultimately, the name used for split peas often depends on the specific culinary context, with "field peas" and "matar dal" being the most prominent alternative names. While yellow and green split peas come from the same plant species (Pisum sativum), their minor flavor and texture differences lead to varying uses in global cuisines. Knowing these distinctions can help cooks select the right ingredient for their desired dish, whether a savory curry or a classic soup. The humble split pea, under all its different names, is a high-fiber, high-protein powerhouse that is both nutritious and economical.
