These organic yellow split peas are a hearty, high-protein legume sourced from Four Leaf Milling – a family-owned mill in Tarlee, South Australia. Grown from the 'Kaspa-type' PBA Butler field pea, they’re a kitchen staple for soups, dhals, and dips. With their mild flavour and creamy texture, they’re perfect for everyday cooking and bring wholesome, plant-based protein to the table.

About Four Leaf Milling

Four Leaf Milling is a family-run business based in Tarlee, South Australia, in the fertile Gilbert Valley. With the original farm founded by Gavin Dunn in 1969 (and the mill a decade and a bit later in 1983), Four Leaf Milling has been a pioneer of organic grain processing in Australia. The mill sources grain from its own certified biodynamic farm and other organic growers, producing high-quality rolled oats, flours, meals and cereals using traditional slow-speed methods that preserve nutrition, flavour, and integrity.

Learn more about the mill → Meet the Grower

What Are Yellow Split Peas?

Yellow split peas are dried field peas that have been peeled and split in half, allowing them to cook faster and break down into a smooth, soft texture. The PBA Butler variety is a high-yielding Australian-bred field pea known for its bright yellow colour and high protein content. These legumes are naturally gluten-free (albeit these have been processed in a multi use facility) and rich in complex carbohydrates, making them a staple in many traditional diets.

Culinary Uses

Yellow split peas shine in comforting, slow-cooked meals. They cook to a thick, creamy consistency and take on seasoning beautifully. Try them in:

• Traditional Indian-style dals

• Hearty vegetable or ham and pea soups

• Purees or mash as an alternative to potatoes

• Savoury fritters and veggie patties

• Split pea dips (think hummus-style)

To cook yellow split peas:

Rinse, then simmer 1 cup of split peas in 3 cups of water for 35–40 minutes or until tender (they are much quicker in a pressure cooker). Don't add salt until after they are cooked as it can make them tougher. No soaking required.

Why We Love It

• Australian Grown

• Certified organic and GMO-free

• Made from the Kaspa-type PBA Butler field pea, selected for its cooking quality

• An excellent source of plant protein, fibre, iron, and slow-burning carbs

• Cooks quickly without the need for soaking

• Great in traditional and modern recipes

FAQs

Are yellow split peas the same as chana dahl?

No – yellow split peas are made from field peas (Pisum sativum), while chana dahl are made from the desi or brown chickpea (Cicer arietinum L.). Split peas cook to a softer, creamier consistency.

Do yellow split peas need to be soaked?

Not necessarily. Unlike whole legumes, split peas cook fairly quickly without soaking. However, soaking can slightly reduce cooking time and may help with digestibility.

Are these split peas gluten free?

While naturally gluten-free, they are processed in a facility that also handles gluten-containing grains. We recommend those with coeliac disease consult with their specialist.