Called soup peas in the U.S., mushy peas in Great Britain. Use in soups and stews. Fat 12 g Carb. No soaking necessary. Simmer 1 cup peas in 2 cups water.
Creamy texture makes great soup or sauce over grains.
A 1 hour pre-soak helps them retain their shape. Yellow are milder than green. For Indian style soup, cook with cumin, coriander, turmeric, and mustard seeds fried in ghee, and garnish with yogurt and fresh mint. Yellow split peas make a nice soup with ginger and carrots. Simmer 1 cup beans in 4 cups water.