Attributes
- One quarter inch wide with a pale yellow color.
- Also know as: Arveja, Matar Dahl, or Gram Dahl.
- Split Peas have a very ancient history and were domesticated before 6000 B.C. in the ancient near east . Both Greek and Roman civilizations relied on dried peas as an important protein ingredient in their diets.
- Excellent source of molybdenum. High levels of calcium, magnesium, manganese, zinc, copper, iron and potassium, B vitamins and folic acid. Low in fat.
- High in soluble fibre peas help balance blood sugar levels while providing steady, slow-burning energy.
- Feature isoflavones (notably daidzein) and phytochemicals both known to aide fighting disease and tissue repair.
Source
Our peas are grown in beautiful British Columbia on healthy organic soils.
It is part of Fieldstone Granary's coordinated Organic Producer plan, where crops are grown within one degree of separation, according to the high standards of the Canadian Organic Regime. This way Fieldstone can assure a high level of purity and integrity of the grain.
Storage
Dried peas will keep for several months if stored in an airtight container in a cool, dry, dark place. If you need to store them for longer, you can keep them in the refrigerator.
How to Enjoy
- Use split peas to make classic Indian dishes such as dahl.
- Combine with Emmer or brown rice for a wonderful pilaf.
- Purée cooked peas with your favorite herbs and spices and serve as a side dish.
- Add split peas to soups and stews. With added spices, these dishes can be mild or spicy, whichever you prefer.
- To cook split peas, place the legumes in a saucepan using three cups of fresh water for each cup of peas. Bring to a boil and then reduce to a simmer and cover. Simmer 30 minutes removing foam as desired.