Ethiopian Yellow Split Peas Curry Recipe (2024)

FAQs

Is it necessary to soak yellow split peas? ›

If you've never cooked with yellow or green split peas, they're very similar to lentils. Unlike most dried beans, there's no need to soak them before you cook them, and they become soft and tender in under an hour on the stove.

Split yellow peas make a wonderfully satisfying dal, prepared in much the same way as the classic chana dal (made with split chickpeas) of India. The peas give a smoother texture than chickpeas but it's possible to keep a bit of the firmer texture, if preferred, if you keep an eye.

Is dal the same as yellow split peas? Kind of. Dal is a broad category of dishes that feature different legumes, but the word dal is also used to refer to split peas, lentils or mung beans as an ingredient in these dishes.

In north India, they are generally known as matar ki daal, sometimes used as a cheaper variation for chhole on stalls offering it. Yellow split peas are most often used to prepare dal in Guyana, Suriname, Mauritius, South Africa, Trinidad and Tobago, Jamaica and Fiji.

It's true, soaking peas overnight in water shortens their cooking time. But soaking isn't entirely necessary. Split peas cook relatively quickly. Unsoaked peas take from 1 to 2 hours of simmering; soaked peas take about 40 minutes.

Split peas and lentils tend to get overcooked. Once I figured out that they don't need to reach the State of Horrifyingly Mushy, my legume cookery horizons expanded dramatically. Actually, I find it pretty amazing that more people don't cook with dried peas and lentils.

Yellow Split Peas (Pisum sativum) are part of the legume family. A pea is a small, round seed that grows in a pod. They are an annual, cool-season crop grown in many parts of the world. Although technically a fruit, the pea is considered a vegetable in the culinary world.

While split peas are dried field peas that have been split in half once the skin is removed, lentils are harvested as seeds. Still, they are cooked in a similar manner. In terms of nutrition, they're both high in fiber and protein, with lentils having a slightly higher amount of iron.

Moong dal is the split version of whole mung beans also known as green gram (with or without skin). Yellow mung dal or yellow lentils is without skin and split green moong dal is with the skin. Except for the cooking time, using split mung dal is the same as using the whole green gram.

I usually soak the split peas for around 3 hours but they can be left overnight. Be sure to cover them with plenty of water because they soak it up and expand. Split peas are perfect for winter soups as they make them hearty and filling. They also boost their nutrient content, adding protein, fibre and iron.

Is yellow split peas Toor dal or chana dal? ›

Split chickpeas (Chana Dal), split pigeon peas(Toor Dal) and Split peas can be used interchangeably. Toor dal will cook faster than the others. Red Lentils (Masoor Dal) can be used instead of Petite yellow lentils (Mung Dal).

Allergy Advice For Yellow Split Peas 500g:

Packed in a factory that also packs cereals containing gluten, peanuts, nuts, sesame and products which contain sulphur dioxide/sulphites. Warning: Do not eat raw.

Yellow split peas are peas, as their name says. They usually do not need to be soaked and cook quicker than Toor dal, which are yellow lentils. Sometimes Toor dal is referred to as pigeon peas, which is confusing. The Cook's Thesaurus tells me that the Indian name for yellow peas is Matar dal.

Note: Yellow Split Peas are not the same as Chana Dal (split chickpeas). Yellow Split Peas are often referred to as Yellow Lentils. Commonly used in soups and Indian dal dishes.

There's no need to soak the yellow split peas before you cook them. Like lentils, split peas cook relatively quickly even without soaking. Feel free to soak overnight if you want to reduce the cooking time. This could potentially make the yellow split peas easier to digest, too.

A: Unlike meatier beans, such as dried pinto or white beans, there is no reason to soak split peas or lentils. Both are small, flat beans that will generally cook just fine without soaking first.

Don't worry about soaking lentils, split peas, or black-eyed peas (or cowpeas). Lentils and peas are softer than dried beans. They'll cook within 5 to 20 minutes without any soaking time.

Nope! Split peas, which are field peas that are hulled and then split in half along the natural seam, soften when cooked, eliminating the need to presoak.