Prep 10 mins
Cook 40 mins
This is something I cook a couple of times a month, because we all like it so much. I am posting it here at the insistence of my children, who think it's something that everyone would like to eat. We tend to serve Double Pea Mash as a side dish instead of potatoes, as a carbohydrate sort of thing (I don't like potatoes). The recipe was inspired by a suggestion on another web forum for a puréed mixture of cooked peas and split peas - but I wanted to make something with a bit more texture. Note that you can vary the flavourings according to whatever you have got available. Also worth noting is that some packets of split peas say they should be soaked before cooking - I don't do this, so I haven't included soaking time in my estimate. I hope you enjoy it - we do!
- 500 g split peas, rinsed (yellow or green)
- 500 g frozen peas
- 4 tablespoons olive oil
- 1 lemon, juice of
- 1 garlic clove, crushed very fine
- 1⁄4 cup mint leaf, chopped
- In a large saucepan, cover the split peas with water, bring to the boil, then simmer until the peas are soft but still holding their shape. Don't turn it into soup! This stage usually takes me 35-40 minutes, but varies according to the type and age of the split peas.
- Drain the peas then return them to the pan and mash them with a large fork (laborious) or a potato masher (much easier). The texture will be like very dry mashed potatoes.
- Add the frozen peas (still frozen), the olive oil, the juice of a lemon, the garlic and the mint, and beat furiously with a wooden spoon over a low heat. The liquids will loosen the texture up a bit.
- When the Double Pea Mash has heated up again and the frozen peas are frozen no longer, season to taste with salt and freshly ground pepper.
- Taste the mixture, and if you think it could benefit from more olive oil, garlic, mint or lemon juice, then add them.
- Serve! Enjoy! Go back for seconds! (That is, if there is any left to go back for. My children eat vast quantities of this, given the chance.).
I liked this but it didn't turn out too well. I did make it in the morning, and then refrigerated it until dinnertime. The result was very stiff unattractive glop. I also am not sure that I had cooked the split peas long enough. I mashed as well as possible with a fork but in the end I could still detect little hard pieces. My hubby didn't object too much, but wished for bacon to give it flavor. Maybe I'll do that next time.
This made a quick, easy and healthy lunch. The frozen peas kept their texture and appearance and provided a nice counterpoint to the split peas. (I'm in the US but never soak my split peas, either.) I think this might be good with brown rice and plain yogurt or sour cream, too. Thanks so much for posting!
Wowzer! This was really, really good! Made exactly as indicated in the directions which by the way were very easy to follow! The mint (from our herb garden) added a nice, subtle hint of flavor and everything else came together so well. The frozen peas actually maintained their pretty green color. Leftovers for tomorrow night's meal will be used to make burritos with the addition of onions and perhaps some jalapenos. This will become a standard menu item in our household. Thank you for posting your delicious yet healthy recipe! cg ;)