Update on the Yellow Split Peas
Feb. 4th, 2007 03:02 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
pameladeanReplying to all comments at once, with great amusement at what people like to comment on (I do the same myself; a cooking problem almost always makes me want to comment):
There is no salt in the curry powder.
I have cooked yellow split peas dozens of times and they have always been done in an hour, often much less. Since the entire point of taking off their outside skins and splitting them is to obviate the need for soaking, I am a bit resistant to this suggestion, which in any case requires more organization than I have available as a rule, and certainly while trying to finish a book. Obviously the remainder of this batch of split peas will have to be soaked, or irradiated, or thrown into a kiln, or something, but as a general rule, I don't want to have to soak them.
While I may have misremembered when I bought the peas, I strongly suspect that Emma is right and that I got chana dal by mistake, because these peas are indeed retaining their structural integrity even after sitting in their pot with extra liquid (all of which they have absorbed), in the refrigerator, all night. Not to mention the total of four hours of cooking. Eating the soup does not cause digestive distress, squeaks the guinea pig, so they must be done for some value of "done." They certainly are firm, though.
The soup tastes pretty good, though I'll probably add a baked cubed sweet potato and some frozen spinach to provide a little variety in texture and some less-boiled nutrients.
Thank you all for keeping me company on this adventure.
P.
There is no salt in the curry powder.
I have cooked yellow split peas dozens of times and they have always been done in an hour, often much less. Since the entire point of taking off their outside skins and splitting them is to obviate the need for soaking, I am a bit resistant to this suggestion, which in any case requires more organization than I have available as a rule, and certainly while trying to finish a book. Obviously the remainder of this batch of split peas will have to be soaked, or irradiated, or thrown into a kiln, or something, but as a general rule, I don't want to have to soak them.
While I may have misremembered when I bought the peas, I strongly suspect that Emma is right and that I got chana dal by mistake, because these peas are indeed retaining their structural integrity even after sitting in their pot with extra liquid (all of which they have absorbed), in the refrigerator, all night. Not to mention the total of four hours of cooking. Eating the soup does not cause digestive distress, squeaks the guinea pig, so they must be done for some value of "done." They certainly are firm, though.
The soup tastes pretty good, though I'll probably add a baked cubed sweet potato and some frozen spinach to provide a little variety in texture and some less-boiled nutrients.
Thank you all for keeping me company on this adventure.
P.
