Legume
Yellow split peas
Also called split peas, dhal peas, matar dal
Dried field peas with the skins removed and split in two. They cook to a soft mash without soaking.
Origin
The Mediterranean and Near East; now grown in Canada, India and Europe.
Flavour
Mild, sweet and earthy.
How to use it
Simmer into dhal and pea soup, grind for pholourie batter, or cook down to thicken Caribbean corn soup.
Storage
Airtight jar in the pantry for up to a year.
Recipes using it
Pholourie
Light, spiced split pea fritters fried in balls and dipped in tamarind or mango chutney — Trinidad's favourite snack from a bag.
Easy
Trinidad corn soup
Corn soup
The after-fete soup: split peas, corn on the cob, pumpkin, coconut milk and flour dumplings in a thick, pepper-warmed broth.
Easy
