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Split Pea Mash with Crispy Onions and Toast
4 plates of thick split-pea mash, each with onions and 2 toast slices · Active 20 min · Total 1 hr 15 min
Print recipe · PDFYellow split peas cook into a thick, spoonable mash without needing to be blended. A separate batch of browned onions gives the plate a crisp edge, while toast makes it easy to scoop up the softer center. This is a patient simmer rather than a quick soup. Older dried peas can take longer to soften, so allow some flexibility and check the texture before the pan becomes dry.
Keep enough water around the peas
Rinse split peas and look through them for small stones or debris. A gentle simmer helps them soften evenly without splashing a thick mixture onto the stove. Stir more often as they begin to break down. If the bottom catches, lower the heat and add a little hot water; scraping a burnt layer into the pot will not improve the flavor.
Onions finish separately
Very thin onion slices color unevenly if they are crowded into a small pan. Use a wide skillet, turn them often and stop at deep golden edges. Spread them on a plate for a minute so steam escapes. They are a crisp-edged topping rather than deep-fried onion rings, and should be added only after the mash is on the plate.
Ingredients
- 1 cup dried yellow split peas, rinsed (200 g)
- 4 cups water (960 ml), plus hot water only as needed
- 1 small onion, diced (100 g)
- 1 large onion, very thinly sliced (200 g)
- 2 tablespoons neutral oil (30 ml), divided: 1 teaspoon for the mash and 5 teaspoons for the topping
- 1 teaspoon ground cumin (2 g)
- 1/2 teaspoon fine salt (3 g)
- 1 tablespoon lemon juice (15 ml)
- 1/4 teaspoon ground black pepper (0.5 g)
- 8 slices whole-wheat bread (320 g total)
Set out
Medium heavy saucepan, Wide skillet, Sieve, Toaster
Allergens
Wheat. Check labels and substitutions.
Make it
- Heat 1 teaspoon oil in the saucepan over medium heat. Cook diced onion for 5 minutes. Add cumin and stir for 30 seconds. Add split peas and measured water; bring to a boil, then reduce to a gentle simmer.
- Cook partly covered for 40–55 minutes until peas break down and become completely tender, stirring frequently near the end. Add hot water a little at a time if needed to prevent sticking. Simmer uncovered briefly if too loose; the finished mash should hold a soft mound.
- Meanwhile, heat the remaining 5 teaspoons oil in the skillet over medium heat. Cook sliced onion for 15–20 minutes, turning often, until deep golden with crisp edges. Transfer to a plate.
- Stir salt, lemon juice and black pepper into the mash. Toast the bread. Divide mash and onions among four plates and serve two toast slices with each.
A dry pulse with little sorting afterward
Split peas do not need an overnight soak for this method. A small dry quantity becomes the base of four meals, so measure it before pouring freely from the bag. Keep the remainder dry and tightly sealed, rather than opening another variety for a single dinner.
A useful detail
Acidity is added after the peas soften. If your peas remain firm after 55 minutes, continue simmering with enough hot water; the age of dried pulses can extend the total time.
Another way
- Use green split peas instead of yellow; expect a different color and check their package time.
- Replace lemon juice with 2 teaspoons cider vinegar, then taste before adding more.
Keep it well
Refrigerate mash in shallow containers within 2 hours, or 1 hour above 90°F/32°C, at 40°F/4°C or below for up to 3 days. Reheat with water to loosen it and reach 165°F/74°C. Refrigerate cooked onions separately and use within 3 days; toast bread fresh. Freeze mash for up to 2 months.