After having boiled for initially 10 minutes and then simmered for an hour my yellow split peas are still firm and a little gritty.
If cooked long enough do they ever get soft like a red kidney bean?
They are the cheapest pulse on the shelf and I'm beginning to think the least responsive to cooking.
I soak these overnight so they are fully re-hydrated by the time of cooking.
I cook in enough water to cover them.