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In the winter the Dutch serve a dish called erwtensoep which is primarily made from green split peas. In the Caribbean, split peas are a key ingredient in many Indian dishes. Moroccan Berber cuisine has “tamaraqt” or yellow split pea soup with olive oil and cumin added. Salt, garlic and onion can be added to taste. It is eaten with bread.
Pigeon pea, i.e., yellow pigeon pea, is available either plain or oily. It is called toor dal in Hindi. It is called thuvaram paruppu in Tamil Nadu, thuvara parippu in Kerala and is the main ingredient for the dish sambar. In Karnataka, it is called togari bele and is an important ingredient in bisi bele bath.
ತೆಕ್ಕರೆ/ ತೌತೆ (Tekkarè/Touté -the yellow cucumber) (Khīra) ككرى / كهيرا: तवशें (Tovshen) ꯊꯕꯤ (Thabi) खीरो (Khīro) ककडी (Kakadi) Armenian cucumber: Cucumis sativus: ଛଚିନ୍ଦ୍ରା (Chhachindra) Kakdi: ඇමෙරිකන් පතෝල American Pathola: a kind of ...
A recipe for "pea soup" from 1905 is made with split peas, salt pork and cold roast beef. The soup is strained through a sieve to achieve the desired texture. [24] "Split pea soup" is a slightly thinner soup with visible peas and pieces of ham, especially popular in the Northeast, the Midwest and the Pacific Northwest.
Split peas don't only come in the green variety—you can also use the golden-colored ones to make Trinidadian Dal & Rice, Yellow Split Pea Sambar with Turnip, Eggplant & Okra and Swedish Yellow ...
A pea is a most commonly green, occasionally golden yellow, [6] or infrequently purple [7] pod-shaped vegetable, widely grown as a cool-season vegetable crop. The seeds may be planted as soon as the soil temperature reaches 10 °C (50 °F), with the plants growing best at temperatures of 13 to 18 °C (55 to 64 °F).
Lathyrus aphaca, known as the yellow pea or yellow vetchling, is an annual species in the family Fabaceae with yellow flowers and solitary, pea-like fruits. It originated in the Middle East and has spread throughout Europe and beyond as a weed of cultivated fields and roadsides.
The pigeon pea [1] (Cajanus cajan) or toor dal is a perennial legume from the family Fabaceae native to the Eastern Hemisphere. [2] The pigeon pea is widely cultivated in tropical and semitropical regions around the world, being commonly consumed in South Asia, Southeast Asia, Africa, Latin America and the Caribbean.