Green peas are believed to be a distant relative of the field pea that was native to the Middle East and Central Asia. Since prehistoric times, dried peas have been consumed and were prized by the ancient civilizations of Egypt, Greece, China and Rome.
Green split peas are not only tasty and simple to cook, but are also a good source of protein, iron and dietary fiber.
This hearty legume is wonderful in a range of dishes, including wholesome soups, salads, dals, curries, casseroles, and meatless patties. They requiring no presoaking and cook in about half an hour.
Cooking Instructions: Sort and rinse before cooking. Add 3 cups of water for every 1 cup of Green Split Peas. Bring to a boil; reduce heat and simmer about 30 minutes.
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