Katie wrote:I made two batches of split pea soup over the weekend, and a strange thing happened. The first batch came out as split pea mush (not that that's a bad thing), but in the second batch, the peas did not break down much at all. I did both batches in a crock pot for 8+ hours on low. I threw in a variety of things (onions, carrots, spices), and can't remember what I put in the first batch but not the second, or in the second but not the first, that caused the marked difference in pea texture. All I can remember is I might have added a little wine or sherry to the first batch but not the second. Nothing tomatoey in either, I'm sure of that. Any ideas?

Do you by chance soak one set of beans but not the other?

Was the slow-cooker already warm when you cooked the second batch? Does your slow-cooker stay sufficiently low enough (mine runs 'hot' and I basically have to cook at a simmer, especially once it gets going).

Katie -

I've heard multiple stories of dried splits not breaking down. Were these from the same bag? Someone once told me that if they are as old as dirt, they take a LONG, LONG, time (if ever) to break down. I never run into this issue since I'm a puree soup maker.I cook the splits until I don't feel like paying any more attention (two/three hours) then I just puree the sob's. After that, I slow cook until the pea particles melt in your mouth.

Hi,

I have a 4 pound bag of Urad Dal (split matpe beans without skin) looking for an opportunity to disapeer. I have a ham bone itching for a final passage, too. I thought I would make a variation of split pea soup with this.

I bought these to make Kanchipuram idli for my brother-in-law, but in three visits it has never quite happened. I'm going to reserve enough to make some during a future visit, but I will still have pounds of beans to dispose of.

If someone has experience with these beans and can offer some tips, please! If I am not using this bean optimally, then advise a better use.

Regards,

Each was made with a 1-lb bag of dried split peas; the slow cooker recipes call for them to be added to the other ingredients without presoaking. The batches were made a day apart with the bowl cleaned and dried in between, so no difference in starting heat. I bought the two bags on the same day just a week or so ago, so it'd be a drag if the problem was that one of them was as old as dirt.