Whole Yellow Peas are the same peas used for Split Yellow Peas but with the skin left on. Rarely found, they have an excellent flavour and firm texture, especially good in curries.
Whole dried peas retain their skin and require soaking before use, but hold their shape even after prolonged cooking.
Soak overnight, drain and rinse. Place in a pan with plenty of water, bring to boil, cover and simmer for 45-60 minutes until tender.
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.
|Typical values||Per 100g|
|of which saturates||0.3g|
|of which sugars||3.9g|
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:
The meal take 15 minutes to prepare and 40 minutes to cook. Besides the spices and pulses in the kit you'll need to provide carrots, green beans, tomatoes, lemon, fresh coriander, yoghurt, basmati rice, sugar and dessicated coconut.View full product details
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Our Kabuki variety Organic Marrowfat Peas are perfect for classic mushy peas but also fantastic in soups, dips and casseroles.
Grown by John Turner at Little Bytham, Lincolnshire.View full product details
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