Asafoetida is often used as a substitute for garlic so you might use a bit of garlic instead.

Lars, easy to miss. She said pressure cook ”to one whistle” then ten minutes on low. I don't pressure cook really. Just in the multicooker, which tells me what to do. My interpretation, perhaps wrong, is to bring to full pressure, then reduce temperature to low. Dried peas shouldn't need a lot of pressure cooking, right? But up to pressure is a lot more than the 10 minutes on low.

It's an interesting sounding recipe. Thanks for sharing.

Dried peas of this type are essential for making 'mushy peas', the traditional accompaniment to fish and chips. They are also the base of pease pudding and they make terrific soups and dips. The ones we get here are aka marrowfat peas. I don't bother to soak. Just pressure cook. But perhaps yours are drier and harder. Some recipe ideas: https://hodmedods.co.uk/blogs/recipes/traditional-british-mushy-peas

I pressure cooked the soaked peas for 10 minutes, and they came out very mushy, which is not what I was expecting. I had the PC on high for about 8 minutes, to get up to pressure, and then I reduced the heat to 212°F, using my portable induction burner, for 10 minutes.

I had probably added a bit too much water, and so I strained the peas, saving the water in a pot. Then I returned the peas back to the PC, along with a bit of the water, and covered them.

I decided I did want to add some potatoes to them, and so I cut up about 5 very small Yukon gold potatoes that were slightly larger than golf balls, which is what I just happened to have on hand. I finely chopped half of a very large onion, and added all of this to the pot, plus half of a red bell pepper. In addition, I added some garlic, dehydrated red bell pepper, and a couple of chiles de árbol, plus a tablespoon or so of some Knorr chicken bouillon granules, for salt. I used the dehydrated red bell pepper to soak up some of the excess water that I had.

I simmered the potato mixture covered for 20 minutes, and then added the cooked peas to that pot and simmered for 10 more minutes.

The end result was a soup of some sorts, and most of the peas (not all) had turned to mush.

Next time I will not bother to soak the peas and/or cook them for a shorter period of time. I will say that I really liked the end result of what I made, but because I had used a bit too much water (which I will reduce/measure next time), I had to add some croutons to the soup.

Right after I received the peas, I had put about seven or so of them in a jigger with some water to see how they would respond to soaking. I left them in the water for two days, and then I noticed that they were starting to sprout. I then took them out of the water and wrapped them in a wet paper towel and put them back loosely in the jigger.

I don't know if this is the right method for sprouting them. I'm not interested in waiting two or three weeks for large sprouts, but I wonder if soaking them for two days instead of one so that they start to sprout is beneficial or simply unnecessary.

I'm going to look into British mushy peas - I like the idea of adding spinach.

I looked up some more recipes, specifically to find out how long to cook in a pressure cooker, and they all had strange language, such as "one whistle stop" or "two whistle stop" which I think might refer to InstaPot, which I do not have.

I also wanted to know how much water to use. One recipe said to use 1 cup of water for 2 cups of dried peas, and another said to use 2 cups of water for 3 cups of peas, and I think I will try that proportion next time.

All recipes say to discard the soaking water, and this seems unnecessary to me. I've not been doing this for beans lately. All recipes say to soak overnight, but I did a quick soak by bringing a pot with the peas to boil, and then I turned off the heat, covered the pan, and let it soak for one hour. I think that is enough soaking, although I think soaking may be unnecessary also.

These peas seem to cook similarly to lentils.

I want to be able to add them to rice that I cook, and I think that if I soak them, they will cook at the same rate as the rice, but I will have to test that. I like having vegetables in my rice because they stay hot that way.

I would love to make ham and pea soup, but unfortunately, Kevin would not eat it. He refuses to eat pork or ham, even though I do buy ham for myself.

Do you think I could substitute chicken thighs? I have some in the freezer, and Kevin does eat poultry - just no pork or beef. What about using turkey sausages instead of pork?

I found this video showing how to grow the pea sprouts

I ordered the plastic tray that she used, which will be delivered tomorrow.

I'm not exactly sure what to do with the sprouts once I grow them, but I have a lot of peas (4 pounds) and thought it would be good to use some for this.