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.

Yellow split peas are most often used to prepare dal in Guyana, Suriname, Mauritius, South Africa, Trinidad and Tobago and Fiji. Referred to as simply dal, it is prepared similarly to dals found in India, but also may be used in a variety of other recipes.

Split yellow peas have a mild, earthy flavour and soft texture. Since the mature seeds are rich in protein they can be cooked as a vegetable or added to soups and stews

Canada is the world’s largest producer and exporter of yellow and green split field peas.