Beans
Split Pea
Description
The cotyledons are the separated, peeled and dried seeds of legumes. The normal cob in Iran, known as Dal Toor in Afghanistan, is cob made from cowpea (scientific name Cajanus). Of course, it is obtained from the seeds of other plants such as split chickpea with English name, yellow split chickpea with English name Split chickpea, and there are also lentil seeds, bean seeds and bean seeds.
In general, to prepare the cotyledons of each legume seed, after separating from their pods, they are soaked in water to remove their skin. After removing the skin, the seeds are split into two halves by mechanical pressure and then dried. The time required to cook cotyledoned seeds is less than the types that are healthy. Colostrum is an excellent source of protein.
Yellow cod (made from common chickpeas) is sometimes confused with dal toor (made from chickpeas) or dal chana (made from ceci neri black chickpeas). Although cobs and lentils are known as split peas in English, Chana dal is actually a type of bean. Green and yellow pods are commonly used in pea soup and sometimes in pea pudding (see Pudding). Yellow cotyledons are often used to prepare dishes called dal in Guyana and Trinidad.
What is simply called dal is prepared similar to the dals found in India but may be used in various other recipes. Yellow cotyledon is used in a light sweet dish called Peking pastry. Wandohang (豌豆黄) is a sweet and cold chickpea pudding flavored with osmanthus blossoms and dates. It is said that a refined version of this dish was a favorite of Queen Mother Tzi Xi.
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