yellow split pea造句

• 2 teaspoons toasted yellow split pea flour ( see note)
• 1 cup toovar dal, or dried yellow split peas
• 3 tablespoons pink lentils or green or yellow split peas, rinsed and drained
• Note : Yellow split peas are readily available.
• 1 teaspoon yellow split peas ( chana dal)
• 1 1 / 2 cups dried yellow split peas
• 1 1 / 3 cups yellow split peas
• Despite the name, it is usually made from yellow split peas, not Fava beans.
• 1 / 4 cup yellow lentils ( toovar dal ) or yellow split peas, cleaned, rinsed and drained
• In the UK, dried yellow split peas are used to make pease pudding ( or " pease porridge " ), a traditional dish.
• It was served with a boiled potato, sour cream, yellow split pea puree, cucumber salad and a basket of rye bread and challah.
• In Beijing cuisine, Wandouhuang ( L孎屇?) is a sweetened and chilled pease pudding made with yellow split peas or shelled mung beans, sometimes flavoured with sweet osmanthus blossoms and dates.
• Yellow split peas are most often used to prepare " dhal " in Guyana, Trinidad and the gheymeh ", which is served on the side of white rice in Iranian cuisine.
• Specialties include Perthshire pork with yellow split pea pudding and bramble compote; wild mushroom custard with new potatoes in truffle oil, and the wildly popular Caledonian oatmeal ice cream, served with fresh fruit compote.
• Yellow split peas are used to make a sweet snack in Beijing cuisine . " Wandouhuang " ( L孎屇?) is a sweetened and chilled pease pudding, sometimes flavored with osmanthus blossoms and dates.
• Santorini " fava " is a pur閑 made of the hulled, then sun-dried, then boiled legume Lathyrus clymenum-" not " from the yellow split pea as in the rest of Greece.
• Note : Chana dal ( yellow split peas ) and dhana dal ( split toasted coriander seeds ) are available at Indian markets, including Kalustyan's, 123 Lexington Avenue, in Manhattan; ( 212 ) 685-3451.
• Toast the following ingredients in a medium-hot skillet until a shade darker and fragrant, about 4 minutes : 6 tablespoons whole coriander seeds, 4 tablespoons whole cumin seeds, 3 tablespoons yellow split peas ( chana dal ), 1 tablespoon black peppercorns, 1 tablespoon black mustard seeds, 5 dried red chile peppers, 10 fresh or dried curry leaves.
• HAINANESE TZUNG 225 gms glutinous rice 60 gms meat 20 gms dried prawns 1 salted egg yolk 20 gms black mushrooms ( soak ) 3 chestnuts 50 gms shallots 5 gms five spice powder 5 gms sesame oil 40 gms luk dao pin ( yellow split peas ) Salt, pepper to taste 1 pc lotus leaf 5 bamboo leaves ( soak 2 hours ) Method : 1.
• Menus at the Real Greek change every 10 weeks, but no matter what the season, Theodore Kyriakou's cooking centers on mezedes, which here are plates of three or more small portions of cleverly contrasted items _ pork, leek and prune terrine, for example, with jumbo baked beans from Kastoria in northwest Greece and pan-fried ewe's milk cheese; or soutzouki, a spicy Armenian beef sausage, with a spiced puree of feta cheese, parsley and olive oil and a light puree of yellow split peas from the tiny volcanic island of Santorini.