Dhal with coriander and fried onion
The common dried pea comes in both yellow and green varieties and is usually sold split. They are interchangeable in recipes but green peas tend to have more flavour, though both will disintegrate on cooking. Before cooking, rinse peas of any dust, and while it is not necessary to soak them, it will reduce the cooking time. Split peas are commonly used in soup and have an affinity with bacon and ham. Pease pudding is a traditional English dish of puréed yellow split peas served in medieval times with ‘a suck’ of salty bacon. Green peas are ideal for mashing, as in the traditional mushy pea accompaniment to pies. Peas also carry spice extremely well, as in this classic Indian dhal.
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