A variety of green peas, peas, lentils.
Green and yellow split peas are commonly used to make pea soup or “split pea soup”, and sometimes pease pudding, which was commonly prepared in medieval Europe.
In north India, they are generally known as matar ki daal, sometimes used as a cheaper variation for chhole on stalls offering it.
In Europe, the Greek “fáva” is a dish made with yellow split peas pureed to create an appetizer or meze, often topped with capers.
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.