Split pea salad, called Pe Thee Thoke in Burma, is a traditional dish that combines simple but delicious flavors. This nourishing, gluten-free salad is ideal for those looking for a healthy and light alternative to usual meals. Perfect as a main dish or side dish, this recipe will introduce you to the richness of Burmese salads. Find out how to prepare this authentic salad right at home.
Ingredients
Preparation
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Cooking split peas: Rinse the split peas under cold water, then cook them in a saucepan with 1 liter of water over medium heat. Cook until tender but not mashed, about 20 to 25 minutes. Drain and let cool.
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Prepare the salad: In a large bowl, combine the cooled split peas, sliced onions, and diced tomatoes.
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Heat the oil in a small skillet over medium heat. Add the minced garlic and fry until golden and crisp, about 2-3 minutes. Remove the garlic and let it cool.
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Seasoning: Add the fried garlic, crushed peanuts, toasted sesame seeds, and chili powder (if you like spicy food) to the bowl with the split peas. Pour in fresh lemon juice and peanut or olive oil. Add salt and mix well so that all the ingredients are coated.
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Presentation: Garnish the salad with chopped fresh cilantro for a little extra freshness. Serve immediately or let sit in the refrigerator to allow the flavors to blend.
Note
Add crunchy vegetables : For added texture, you can add thinly sliced cucumber or radishes. Vary the nuts : If you don't have peanuts, cashews or toasted almonds can also work. Without chili : If you prefer a milder version, omit the chili powder and replace it with sweet paprika.
gluten-free salad, Burmese salad, split peas
