Split Yellow Peas are one of the most used pulses in British cooking, with a satisfying flavour and smooth texture, they add body and depth to soups, stews, dhals and dips.
Split peas don't need soaking and cook down to a very soft consistency.
To cook simply cover the peas with water or stock, bring to the boil then simmer for 30 to 45 minutes. Pre-soaking speeds up cooking but isn't essential. The peas will get softer and softer as they cook.
Cooking times for dried pulses will be longer at higher altitudes and when cooking with hard water or older pulses.
Adding bicarbonate of soda during soaking and/or cooking will soften the pulses and reduce the cooking time.
Cooked pulses can be used immediately or frozen for later use.
Split Yellow Peas
|Typical values||Per 100g|
|of which saturates||0.3g|
|of which sugars||2.4g|
Suitable for vegans and vegetarians
Out of Stock
Just £1 for delivery. As a small item UK shipping for one Bisi Bele Bhaat Recipe Kit costs only £1. Or buy as part of a larger order at our usual rates.
Bisi bele bhaat is a spicy rice and dal dish from Hyderabad in the South of India. Made from vegetables, rice and split yellow peas all cooked together, it’s cheap, quick, easy to make and a fantastic spicy alternative to risotto. The dish is cooked and topped with a spice blend known as a podi powder, which contains various toasted seeds, lentils and coconut flakes. As well as the podi powder, on the side there's a hot tamarind chutney, cooling yogurt, fresh coriander and lemon for a bit of additional tang.
The kit includes:
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Grown by John Turner at Little Bytham, Lincolnshire.View full product details
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