when you soak them do you use hot water or cold Cheers
frances1266,
May 24, 9:28pm
Can use either. I dont think they need soaking at all but need to be cooked for around 1-1/2 hours.
245sam,
May 24, 9:45pm
ceila, I'm with frances 1266, split peas do NOT need to be soaked -I've just checked re this in one of Alison Holst's books where there is a chart re soaking times and the need to or not soak dried beans, split peas, etc. :-))
ceila,
May 24, 9:55pm
Oh ok thanks
motorbo,
May 24, 10:10pm
I don’t soak them either, i use them for soup plus I have a yummy recipe to make them into cakes like fritters they are spicy and yummy, I do soak them when I use them this way, but that’s the only time
gr8stuf4me,
May 24, 10:23pm
Motorbo, would you kindly share the recipe for the fritters, would really appreciate it. Thanks
lilyfield,
May 25, 12:35am
I soak mine- saves cooking time- therefore electricity. Bills are getting too high again.
marywea,
May 25, 12:53am
Do not add salt till after lentils are cooked. Salt prevents them breaking down and you will have hard little bullets.
motorbo,
May 25, 1:13am
courtesy of the great Annabel Langbein, i usually serve them with salads and pita bread
Tibetan Split Pea Cakes Prep 10 minutes Cook 10-15 minutes makes about 3 dozen
These spicy little cakes can also be made with lentils or dried beans. They can be made ahead of time and re-heated.
1 cup split peas 2 cloves garlic, crushed 1 tsp root ginger, finely chopped 1 tsp grated lemon rind 1 tsp turmeric 2 tsp cumin ½ tsp chilli powder 1 tsp salt ¼ cup onion, finely chopped 1 cup milk ½ tsp baking soda 2/3 cup self-raising flour oil for deep frying
Soak the peas overnight in cold water. Rinse several times then drain thoroughly. Place in a blender and blend with all the other ingredients to a semi-smooth mixture. Heat a heavy-bottomed fry-pan over medium heat and oil it lightly. Drop spoonfuls of the mixture in the pan, flatten slightly into small pancakes and cook for about 2 minutes on each side until golden. They will keep, covered for about 2 days in the fridge or they can be frozen. Re-heat for 5-8 minutes in oven at 220°C.
Busy Day Dinner Idea: Serve with a salad of cherry tomatoes, roasted red pepper, cucumber and mint, with Tibetan Yoghurt Sauce drizzled over.
Tibetan yoghurt sauce: Puree together until smooth 1 peeled tomato, ½ - 1 tsp chilli powder, 1 cup unsweetened yoghurt, 2 finely chopped cloves garlic, 1 tsp finely chopped fresh ginger, ½-1 tsp salt (to taste) and ¼ cup chopped mint or coriander. Keep chilled until ready to serve. Makes about 1 ¼ cups.
From Annabel’s book, The Best of Annabel Langbein: Great Food for Busy Lives. Photography by Kieran Scott
gr8stuf4me,
May 25, 1:38am
Thanks so much - sounds lovely - will give them a go soon.
tixy,
Jun 7, 5:12am
And you will "fluff" a lot if you add salt during the cooking process. LOL
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