Split Peas: More Than a Winter Warmer
Like other low GI legumes (pulses), protein-rich split peas are a nutritional storehouse. They are an excellent source of fibre, vitamin C, along with some iron, zinc and B group vitamins. When you cook them, they more than double in weight and when you eat them, you’ll feel satisfied for longer. You don’t need to soak them before cooking, but rinse them thoroughly in a colander first. Yellow or green split peas (GI 32) come from a variety of garden pea with the husk removed. They tend to disintegrate when cooked for long periods and are associated with comfort foods like pea and ham soup and (yellow split peas) for Indian dhal or to make patties and purees. But they can be more than a winter warmer. You can also use them for fairly fast food for summery salads, too as you’ll discover in the following recipe.