Yellow split peas do not need to be soaked before cooking; however, it will shorten cooking time. If they are not pre-soaked, rinse split peas in a bowl of water and repeat several times. Cover peas with double the amount of water or stock. Do not add salt to water as this can cause the skin of pulses to become tough. Bring to the boil, reduce heat to medium and cook for 45 – 60 min (90 minutes if un-soaked) or until tender. Drain and use as needed. For soups, broth and slow cooked hot pots saute onions and aromatics in a little oil before adding dried peas. Add broth or other liquid and cook as above, timing the addition of vegetables, meat or chicken with fresh herbs to be cooked when split peas are done. Great in minestrone or with lamb shanks.
For creamier, soft peas continue cooking until desired consistency is achieved. Softly cooked yellow split peas are the star of traditional Toor Dal and as a spicy filling in Indian breads. Or serve as a puree with herbs and garlic next to grilled fish or vegetables. Yummy smashed with sumac or in Greek fava dip.