[mumofstig]

doesn't it depend on how long you are cooking your soup for Argyllie?
Veg soup cooks much faster than the hard pulses in the mix would, you'd end up with some still hard ..like Lewjam says

[Val H]

I tend to use the short hot soak for the broth mixes - put into a saucepan, cover with plenty of cold water, bring to the boil for 2 or 3 minutes and then remove from the heat. Cover the pan and leave to soak in the hot water for about 50 minutes before rinsing. Quite often I've found broth mixes have some aduki beans in them and they take ages to get tender if not pre-soaked.

[arugula]

doesn't it depend on how long you are cooking your soup for Argyllie?
Veg soup cooks much faster than the hard pulses in the mix would, you'd end up with some still hard ..like Lewjam says

They get added later if there's a meaty stock to get going first, such as a lamb bone etc.... werks fer me! I'm referring to the type of mix which has say green and/or yellow split peas, barley, red lentils etc... whn I'm being lazy and not making up my own mixture.

[noshed]

Chana dhal :
Wash and soak for about 30 mins.
Cop a med onion finely, with some fresh ginger, add chilli powder to taste, cumin and coriander. Chuck onion mix into the saucepan with the soaked peas, boil for about 40 mins.
A pressure cooker would be good for this.
Yummmy

[arugula]

Chana dhal :
Wash and soak for about 30 mins.
Cop a med onion finely, with some fresh ginger, add chilli powder to taste, cumin and coriander. Chuck onion mix into the saucepan with the soaked peas, boil for about 40 mins.
A pressure cooker would be good for this.
Yummmy

I'm doing a curry for dinner tomorrow, so this is going to appear as one of the dishes.  Thanks Noshed! 

[gypsy]

Do we all get an invite then Argyllie?

[arugula]

I suppose that depends if you can all get here, Gypsy.

[noshed]

One of its finest features is that it's fat free. A bit of chopped fresh coriander on top helps

[Swing Swang]

I always soak my pulses with the exception of lentils and split peas. However Elisabeth Lambert Ortiz in 'Mexican Cooking' says that red kidney beans should never be soaked first:

Simmer from cold with chopped onion/garlic/chillies/bay leaf/cold water to cover for 20min until beans begin to wrinkle, add lard, cover and simmer again until beans are soft. Season to taste as soon as beans are soft (not before). Continue to cook for an additional 30mins, covered, over a low heat, by which time there should be very little liquid left.

Saute chopped onion & garlic in lard. Add tomato (peeled and chopped) and cook until well blended. Mash in some of the cooked beans along with some of the cooking liquid to form a heavy paste and stir this into the cooked beans to thicken the remaining liquid.

In practice I soak my beans overnight, boil vigorously for 20 min, then but them into a huge earthernware crock and bake them in the oven with the onions/garlic/chillies/bay/tomato puree etc. At the end I liquidise some of them with the cooking liquid and stir in. They freeze really well.

SS

[arugula]

One of its finest features is that it's fat free. A bit of chopped fresh coriander on top helps

If I had any coriander growing atm, the greenery would be in there. I like your style of recipe description..... some of this, some of that........ its how I cook, just use what seems like the right amount

[gypsy]

I suppose that depends if you can all get here, Gypsy.

I may be a bit late, it is a fair walk from Lancashire  Hope it is delicious

[arugula]

I may be a bit late, it is a fair walk from Lancashire 

Its 5 hours or so drive, so you'd need to set out quickly   

Hope it is delicious

Thanks!  (The dhal certainly is! )