Rani Yellow Peas Split, Dried (Vatana, Matar) 400oz (25lbs) 11.36kg Bulk Box ~ All Natural | Vegan | Gluten Friendly | Product of USA

• You'll LOVE our Dried Yellow Peas Split (Vatana, Matar) by Rani Brand®--Here's Why:
• ❤️100% Natural, Gluten Friendly, No preservatives or "fillers" & Great Health Benefits
• ❤️Great source of natural protein, ideal for vegetarians & vegans. Great for soups!
• ❤️Rani is a USA based company selling spices & ethnic foods for over 40 years, buy with confidence!
• ❤️Net Wt. 400oz (25lbs) 11.36kg. Product of USA, Alternate Names: Matar, Vatana

A member of the legume family, Whole Yellow Peas are about 1/4 inch in diameter and pale yellow to beige in color. They have a mildly sweet flavor and soft, granular texture. A rich source of vitamins A, B and C, fiber, protein and potassium, they help thicken soups, stews and curries as they cook. Many varieties of Lentils are used throughout India. From simple soups to elaborate dishes, lentils hold a prominent place in every Indian kitchen. Rani offers a full range of traditional lentils with easy to follow recipes printed on most packages.

You'll LOVE our Yellow Peas Split by Rani Brand--Here's Why:

Also known as Vatana, Matar

A member of the legume family, The Yellow Split Pea is about 1/4 of an inch wide and pale yellow in colour. They have a mildly sweet flavor and soft, granular texture. A rich source of vitamins A, B and C, fiber, protein and potassium, they help thicken soups, stews and curries as they cook. Many varieties of Lentils are used throughout India. From simple soups to elaborate dishes, lentils hold a prominent place in every Indian kitchen.

• 100% Natural, Gluten Friendly, No preservatives
• High Fiber, and great source of natural protein, ideal for vegetarians & vegans.
• Product of USA

Premium Yellow Peas Whole and Split

Rani offers a full range of traditional lentils with easy to follow recipes printed on most packages.

How To Use Yellow Peas:

• They can be turned into protein supplements, starches, flours, and fibers, and have lots of uses in various foods.
• Can be used to replace eggs in sweet baked goods and batters, to add texture to soups and crackers, and to emulsify sauces.