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?
Do you have hard water? That can make it more difficult to cook legumes to a creamier texture. If you think this might be the culprit, you can soak your peas in salty water or use water from a filter.