Talk:Split pea

Why are peas split? How are peas split? Who first contrived to split a pea? — Preceding unsigned comment added by 69.124.116.101 (talk) 13:41, 30 July 2018 (UTC)

Pigeon
my coookieIs this the same as Pigeon pea or Toor dal? Badagnani 03:26, 19 March 2007 (UTC)

It is not that type or flavor of pea. Whitebox (talk) 07:19, 18 April 2012 (UTC) They may be part of an extended family, but the flavor is different, the green/yellow split pea that Europeans and Americans commonly know is milder (less bitter?) than the Toor common in India. Whitebox (talk) 00:26, 22 April 2012 (UTC)


 * The dried peas discussed in this article are all Pisum sativum. Many other dried legumes are called peas, but they are not of this species.  Pigeon peas and toor dal are both from species Cajanus cajan. MonteGargano (talk) 15:41, 19 August 2020 (UTC)

Cooking
I came to this article hoping to find out how long to cook them for - but there's nothing! Totnesmartin (hungry) 19:20, 2 May 2007 (UTC)

Cook them until they taste good and/or get soft. Otherwise cookbooks or search engines may be your friend. Whitebox (talk) 00:28, 22 April 2012 (UTC)

Merge??
Merge with pea ?? FlagSteward 20:15, 25 September 2007 (UTC)

It's a different, more versatile preparation and different culturally than fresh peas. Whitebox (talk) 00:33, 22 April 2012 (UTC)

Let's split peas
So ... why are they split? Maikel (talk) 10:27, 20 February 2008 (UTC)
 * I have added: They have been mechanically split so that they will cook faster.
 * This is simply what I have been told. Please correct if you know better. Maikel (talk) 17:08, 20 February 2008 (UTC)

What is the difference between Split Peas and ordinary garden peas? I find if I eat too many garden peas, they give me the runs. But split peas do not do that. Why? —Preceding unsigned comment added by 142.68.147.19 (talk) 18:01, 11 March 2010 (UTC)

Could be the freshness of the fiber content, also the skins of the peas can have more fiber, but the process of making split peas removes the skins. Whitebox (talk) 00:30, 22 April 2012 (UTC)

Difference between Split Peas and ordinary garden peas?
What is the difference between Split Peas and ordinary garden peas? I find when I eat garden peas, even cooked, they can give me the runs. But Split Pea soup does not do that. Why? Also, split peas help me sleep better. What is in them that does that? —Preceding unsigned comment added by 142.68.147.19 (talk) 18:03, 11 March 2010 (UTC)

Split Peas are much easier to digest, because the indigestible outer skin has been rubbed off. This is why they don't give you the runs, and this is why you sleep better. — Preceding unsigned comment added by 69.124.116.101 (talk) 06:07, 5 October 2018 (UTC)

Pisum sativum... eh?
The start of this article defines the subject with reference to "Pisum sativum". Accurate as that definition may be, isn't that reference too confusing for the majority of readers? Can we just define it with reference to the good old common "pea"? WingedPig (talk) 13:35, 3 November 2014 (UTC)

A photo of the plant would be very useful, too.203.221.157.17 (talk) 03:07, 14 August 2016 (UTC)

Nutrition box?
Why is the list of nutrition for split pea so different to the green pea listed under Pea? Does it really loose all those vitamins and minerals just in drying and losing its skin?

IceDragon64 (talk) 20:09, 8 April 2015 (UTC)


 * I would say the most likely answer is whomever made did not include the minerals and stuff Woolmadj (talk) 15:36, 2 May 2023 (UTC)

Merge?
It looks to be same as Dal. Isn't it?--Monfie (talk) 08:20, 23 October 2015 (UTC)


 * No. "Dal" is a broad category that includes many different pulses. MonteGargano (talk) 15:42, 19 August 2020 (UTC)

By Hand?
"then split in half by hand or by machine"

Who splits peas by hand? One at a time? — Preceding unsigned comment added by 70.89.176.249 (talk) 23:49, 12 December 2018 (UTC)

color
Is there any difference between the yellow and green split peas other than the color? Kdammers (talk) 14:20, 8 April 2020 (UTC)

dal
This article says ... dal made with split peas is made similarly to Indian dal. But the Lentil article says Indian dal is made from lentils. Kdammers (talk) 14:27, 8 April 2020 (UTC)


 * Indian dal is made from a wide variety of pulses, including but not limited to lentils. MonteGargano (talk) 15:43, 19 August 2020 (UTC)

The usage of non-SI units are continuously wrong, 350 cal =/= 1500kJ
1 calorie = 4,2 Joule (approximately) 1 kilocalorie = 4200 Joule = 4,2 kJ And why are we using obsoleted units instead of SI?

Merge with Marrowfat peas
Split peas are processed marrowfat peas, as I understand it, and I think those two articles should be merged. MonteGargano (talk) 15:46, 19 August 2020 (UTC)


 * I think we're running into a lot of local terminology issues here. In America these are just plain peas. All the other peas are some special breed or variety. The article acts as if their proper name is split pea, as if one would have a list of split peas, black-eyed peas, chickpeas, etc. — Preceding unsigned comment added by 2601:448:C300:6E10:DD88:D3D5:E21E:73FB (talk) 04:29, 21 December 2022 (UTC)