Split peas are a variety of pea grown specifically for drying. They are a pretty convenient pantry staple since they don’t need to be pre-soaked and they have a fast cooking time. Once they are cooked through they have a lovely creamy consistency which is great for thickening soups and adding body and depth to stews, dhals and dips.
Cooking with Split Yellow Peas
Soak the peas for 5-6 hours, rinse, bring to the boil then cover and simmer for 20 to 30 minutes. They can then be used immediately or frozen for later use.
Tip - if you add a teaspoon of bicarbonate of soda during soaking and/or cooking, it will soften the pulses and reduce the cooking time!
To make a delicious split yellow pea dahl, dice an onion and fry it gently in a pan with some olive or coconut oil for 3-4 minutes until softened. Then add 3cm grated ginger and 3 cloves of crushed garlic and cook for 1 minute. Then add ½ teaspoon fresh chilli ot chilli flakes, 1 tsp cumin, 1 tsp turmeric, 2 whole cloves and 1 stick of cinnamon, broken in half. Cook for 2 mins and add a splash of water if needed. Then stir in 250g yellow split peas, 750g vegetable stock and 2 tbsp tomato puree and bring to the boil. Turn the heat to low, cover and simmer for 45 minutes or until most of the liquid has been absorbed. Finally, add 125g spinach and stir in until the spinach leaves have wilted. Serve with rice and enjoy!
British Grown Split Yellow Peas - Organic
Ingredients: Organic Split Yellow Peas. May contain small stones.
For allergens see ingredients in bold.
Due to the way our food is stored and packaged, this product may contain traces of other allergens due to cross-contamination.