Split pea salad, called Pe Thee Thoke in Myanmar, is a traditional dish that combines simple yet delicious flavors. This nourishing, gluten-free salad is ideal for those seeking a healthy and light alternative to their usual meals. Perfect as a main course or side dish, this recipe will introduce you to the richness of Burmese salads. Discover how to prepare this authentic salad 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 mushy, about 20 to 25 minutes. Drain and let cool.
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Salad preparation: In a large bowl, combine the cooled split peas, sliced onions, and diced tomatoes.
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Heat the oil in a small pan over medium heat. Add the minced garlic and fry until golden brown and crispy, 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 the fresh lemon juice and peanut or olive oil. Season with salt and mix well to coat all the ingredients.
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Presentation: Garnish the salad with freshly chopped cilantro for an extra touch of freshness. Serve immediately or chill in the refrigerator to allow the flavors to meld.
Note
Add some crunchy vegetables : For added texture, you can add thinly sliced cucumber or radishes. Vary the nuts : If you don't have peanuts, cashews or roasted almonds work well too. Milder version : If you prefer a milder version, omit the chili powder and replace it with sweet paprika.
gluten-free salad, Burmese salad, split peas
