I made yellow pea and aubergine stew. Last time I made it the yellow peas were really tough, so this time I soaked them for around 12 hours. They’re less tough than last time but still tough.
Is that just how yellow peas are? Or is it that I need to cook them differently?
I’ve got an Instant Pot electric pressure cooker for my pulces. I still soak them overnight because it helps reduce the farty-ness. But the pressure cooker absolutely sorts out any dried pulce in my experience.