Does the pea soup have fiber
Peas: sorting, washing, soaking and cooking
Dried peas should always be picked before preparation in order to remove any stones and / or damaged seeds. Then they should be washed thoroughly under running water with the help of a sieve.
Peeled dry peas do not need to be soaked before cooking, the cooking time is then around 45 - 60 minutes. If they are soaked anyway, the cooking time can be reduced to 20 minutes. Split peas cook the fastest, namely after 30 to 45 minutes.
Unpeeled dry peas should be soaked for about 12 hours, preferably overnight. Simply put the dry peas in a glass bowl with three times the amount of water. The soaking water should be thrown away after swelling. The seeds must then be boiled for a maximum of 2 hours, depending on the variety. Make sure that the peas are really soft.
Cooking tips for pea dishes
Some cookbooks still recommend using baking soda to speed up the cooking of legumes. However, it is important to know that the B vitamins in particular are destroyed by this addition.
The rule that legumes must not be boiled in salt water, as they will not become soft then, has already been refuted and can therefore be safely forgotten.
However, the seeds do not get along with acidic ingredients such as tomatoes or vinegar when cooking, as this hardens the skin.
Dried peas: after-swelling compensates for nutrient losses
If dry peas are cooked, around 70 percent of the antioxidants migrate into the cooking water. If you z. If, for example, you cook a pea soup and thus eat the cooking water, you can enjoy the valuable ingredients.
If you do not want to use the cooking water as well, you should let the peas swell for about 1 hour after cooking. During this time, the seeds absorb at least some of the nutrients, including the water-soluble vitamins.
Dry peas: purchase and storage
When buying dry peas, make sure that the seeds are clean, smooth, shiny and about the same size. In addition, a fresh smell indicates a good product.
However, if the dry peas appear dusty or damp and have mold growth, we strongly advise against buying them. Small round holes or dark spots indicate a pest infestation.
Store your dry earthenware in a dark and dry place so that the aroma and vitamins are retained and the shelf life is one to two years. But keep in mind that dry peas will become drier and harder over time, which in turn will increase the cooking time.
Peas - culinary insights
In our latitudes, peas are mostly used to make soups, stews and purees. For these dishes, dry peas are much better than the fresh peas because they contain more starch. If you use split peas and split peas, the dish will be more creamy.
In India and in the oriental region, however, dry peas are served much more often than here and there are a wide variety of preparation options. Dried peas are often mixed with other legumes such as B. Lenses combined.
Whether hummus (Middle East), Dal (India, Pakistan) or Tabriz köftesi (northern Iran): There are countless delicious recipes that provide variety and that you can use as a guide.
In addition, the taste experience is enhanced by the addition of spices such as B. cumin, garlic, coriander seeds, chilli and ginger increased.
Recipe: Dal with yellow peas
Dal is a dish of Indian and Pakistani cuisine that is mainly prepared from peeled legumes. Due to the long cooking time, the legumes boil into a kind of porridge, which is strongly seasoned and served both as a main course and as a side dish.
Whether combined with vegetables or refined with yoghurt: There are hundreds of different Dal dishes. In India, the recipes can even be used to define which ethnic groups are involved.
Ingredients for 4 persons):
- 400 g dry yellow peas (peeled)
- 500 ml of water
- 1 teaspoon fresh ginger
- 2 teaspoons of lemon juice
- 1 teaspoon turmeric
- 2 teaspoons of olive oil
- ½ teaspoon cumin seeds
- ½ tbsp fresh coriander
- ¼ green chopped chilli pepper
- 1 tomato
- 1 clove of garlic
- 1 pinch of chili powder
- 1 pinch of Asafoetida powder (available in Asian stores)
- Salt pepper
- Soak the peas in cold water for about 30 minutes.
- Bring the peas to a boil with water and salt and let them cook over medium heat for about 15 to 20 minutes until they are soft and the liquid has thickened.
- Grate the ginger, chop the chilli pepper, dice the tomato and add it all to the peas.
- Add the lemon juice and turmeric.
- In a small pan, heat the oil with the cumin seeds, the chilli and asafoetida powder and the garlic for a few minutes.
- Stir in the spice mixture and sprinkle the dish with the chopped coriander.
You can find recipes with peas here:
You can find many recipes with peas in the link below.
We wish you good luck and an excellent appetite!
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This information is passed to the best of my knowledge and belief. They are intended exclusively for those interested and for further training and are in no way to be understood as diagnostic or therapeutic instructions. We do not assume any liability for damages of any kind, which arise directly or indirectly from the use of the information. If you suspect illness, please consult your doctor or alternative practitioner
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