Mamta's Kitchen - A Family Cookbook





Yellow Split Peas

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On 16/12/2010 11:12pm, azelias kitchen wrote:

Just a quick question.

I've noticed on my packets of yellow split peas it says to soak them but when I read some recipes it says not to...just wondered what people on here do?

On 17/12/2010 06:12am, Mamta wrote:

Well, I soak them for a little while, may be half hour/20 minutes, while I am getting some other things ready in the kitchen. It just reduces the cooking time, especially if you are not using a pressure cooker, which I always use for dals/beans/chickpeas etc. I do sometimes cook them without soaking, just wash and pressure cook, and they are absolutely fine.

On 17/12/2010 03:12pm, Lapis wrote:

one has to be a little careful with labeling of peas, bans and lentils. I don't think there is an Indian equivalent of 'yellow split peas', certainly not channa dal or the like. Many books on Indian cookery say they are the same as ......, but I disagree.

I've only once used the split pea, and did not soak them. They took over an hour to cook, and I threw the rest of the packet away.

On 17/12/2010 05:12pm, Mamta wrote:

Yellow split peas are definitely different from Chana dal. Personally, I will have chana dal any day. Though split peas are okay too, they don't taste as good as Chna dal.

On 18/12/2010 01:12pm, azelias kitchen wrote:

on my packet of chana dal it said not to soak but to soak the split yellow peas...thanks for the info.

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