dips, veggie burgers, savory muffins, in a quiche, mixed with spinach for an indian style palak dish, as a binder in crab, fish, or corn cakes, or mixed with vinegar and oil to make a salad dressing. yum! i think this post has inspired me to get creative with split peas this week.

Dal curry to eat with chapati. I make mine with coconut milk and spinach. Very tasty.

i like cooking it with brown rice.

All of the above, plus I have used this roti recipe and it was really delicious http://meghantelpnerblog.com/2010/01/14/dat-be-me-roti-me-sistren/

Greek fava is one of my favorites! Mine is bare-bones, no honey-sweetened eggplant although that sounds interesting. Mine is just yellow split peas cooked in water with salt, a little chopped onion and olive oil, then more olive oil, onion and lots of fresh lemon squeezed over the puree when it's done.

This recipe is the closest I could find to what I make: Greek Yellow Split Peas with Garlic (Fava).

look up madhur jaffrey's vegetarian or indian cookbooks and she has great recipes.

I recently made split peas with olive oil, lemon, thyme and tomatoes. I plated them on a bed of spinach and topped with a poached egg. Yum!

Oh, man, ever since I discovered kitchari, I've not been able to bring myself to spare a single pea for split pea soup. Seriously. Here's a recipe I posted:

http://thealchemistblog.wordpress.com/2010/04/21/kitchari-nourishing-healing-vegetarian-and-a-lifeline-for-sensitive-tummies-and-the-chronically-hung-over/

You can make a hearty Quebecois yellow split pea soup, or if you cook the peas until soft with sugar and milk, you can make a filling for Chinese yellow bean cookies (hopia munggo).

Sorry about the odd amounts - this is straight from a 1960 cookbook. It's got the most common dishes (Granny's own recepies) of Estonia and Latvia.

Pea and potato gratin

100g peas (or beans like kidney, white bean etc)
50g potatoes
1 egg
1/2 glass of milk
15g butter (slightly salted)
15g creme fraiche/sour cream
salt
nutmeg
breadcrumbs

Soak the peas overnight in cold water. Boil them and boil peeled potatoes (separately). While still hot put them through the meat grinder. Let the stuff cool , add melted butter, milk, sour cream, whipped yellow of the egg, salt and a touch of nutmeg. Mix everything together and add whipped white of the egg. Put the mix into a buttered pan that has been slightly covered in breadcrumbs (this was ancient method for getting a slight crust and keeping it sticking to the pan, if you use non-stick pan you can omit it). Drizzle some of the breadcrumbs onto it and cook it in the oven at about 200*C for 20-30 minutes.
Serve with either some brown fried butter or tomato sauce/ketchup.

Pea dumplings

100g peas
50g potatoes
25g smoked fatback (bacon?, pork?, lard? sorry, I'm vegetarian and used the dictionary. I'd guess you can use ham and stuff too :) )
15g onion
salt

Soak the peas overnight and boil them. Boil peeled potatoes separately. Put them twice through the meat grinder. Chop and fry the fat/bacon with onions and add it to the mix. Add salt. Mold potato sized balls and serve with buttermilk or kefir for drink.

Mark Bittman has a great recipe for split pea fritters, very similar to falafel, in "How to Cook Everything Vegetarian", IIRC.

1. Mushy peas
2. Deep fried mushy peas
3. er... wait... no, never mind.