It is the main ingredient of the dish khoresh gheymeh, which is served on the side of white rice in Iranian cuisine.

Yellow split peas are most often used to prepare dal in Guyana, Suriname, Mauritius, South Africa, Trinidad and Tobago, Jamaica and Fiji.

In Europe, the Greek "fáva" is a dish made with yellow split peas pureed to create an appetizer or meze, often topped with capers.

In the winter the Dutch serve a dish called erwtensoep which is primarily made from green split peas.

Moroccan Berber cuisine has “tamaraqt” or yellow split pea soup with olive oil and cumin added.