Split Pea Kasha

Split Pea Kasha

It can replace mashed potatoes on your menu.

Oxana Putan
Serves two
1 cup dried yellow split peas
1 teaspoon of baking soda (or 2 teaspoons baking powder)
Half teaspoon salt
2 oz butter
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Place the peas into a bowl. Pour over enough water to cover the peas by about an inch.

Add the soda or baking powder.  

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Stir and set aside for 20-30 minutes.

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Transfer the peas into a colander and rinse well.

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Place the peas into a thick-bottomed pan.

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Add 2 cups of water and put on the stove.

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As soon as it starts boiling, skim off the foam. 

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Turn the heat down to very low.

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Add the salt.

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Cook for 35-45 minutes stirring periodically.

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Take off the stove. Add the butter, cover and set aside for 10 minutes.

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Stir well before serving.

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This kasha will have softened whole peas, while the pea puree would have a uniform consistency.

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