Dishes with yellow peas - 13 cooking recipes

Focus on a diameter of less than 4 mm; larger ones are forage varieties with not particularly pronounced taste and quality. The larger the bean grains, the longer it needs to be cooked. The balls are soaked overnight, or even for 12-16 hours, the water is changed and simmered for 1.5-2 hours. The halves are cooked for about 1-1.5 hours, but the fine cut does not require soaking and is ready in 45 minutes. Salt only at the end; add salt at the beginning of cooking - you will get whole grains. Some recipes require such hard specimens. Use this to expand your culinary repertoire. Sometimes baking soda is added to speed up the transformation into cream. There is time - wait for the natural softness of the beans. The most popular are yellow pea soups. From America to India, they are cooked everywhere. Smoked meats, root vegetables, herbs and spices are added. There are also canned versions of this dish. I opened the jar, heated it up and it was ready. Porridge made from yellow peas is called pudding in England, but in Siberia it’s simply peas. They also make flour from it, and from it they make pancakes, pancakes, bread, shangi (shanezhki) and other tasty and aromatic homemade baked goods. Soaked peas can be fried in vegetable oil and sprinkled with salt and hot spices - you will get an excellent Asian snack.