Yellow Peas are one of the most used pulses, with a satisfying flavour and smooth texture, they add body and depth to dhals, soups, stews, and dips.

Split peas don’t need soaking and cook down to a very soft consistency.

COOKING INSTRUCTIONS

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.

NOTES ON COOKING DRIED PULSES

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.