The Indian toor dal (split pigeon peas
) and chana dal
(split yellow gram
, desi chickpeas
) are commonly also referred to as peas, although from other legume
species than Pisum sativum.
Yellow split pea is known as Lappeh in western Asia and particularly in Iran. It is the main ingredient of the Iranian food khoresh gheymeh
, which is served on the side of white rice in Iranian cuisine
. It is also an important ingredient in the famous Tabriz köftesii
, a kofta
speciality from northern Iran.
In north India, they are generally known as matar ki daal, sometimes used as a cheaper variation for the very popular chhole
on stalls offering it.