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    Home » Vegetarian Side Dishes » Burmese Pe Byouk | Sprouted Yellow Peas

    Burmese Pe Byouk | Sprouted Yellow Peas

    Published: Sep 21, 2015 · Modified: Oct 5, 2020 by Srivalli · 10 Comments

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    From what I read, these yellow beans are very important ingredient of the cuisine and gets featured a lot. The salient point of course, is that you got to sprout the beans before cooking. The beans used is the regular yellow peas or Vatana in North. I simply dislike the aroma that comes after cooking the yellow peas. I avoid this as much as possible. The last time I was forced to get this was while making Ragda Patties. 

    However, for no reason, I seem to have stocked a whole packet of this and I suddenly realized that I don't have to shop for this! These yellow peas are the main ingredient of many Burmese breakfast dishes. Pe Byouk simply means Boiled Beans.

    To understand this, it took me many days of reading. Some of the other dishes prepared with this is 'htamin jaw', fried rice with 'pe byouk' and 'yei nway jan' (burmese tea). Apart from rice, it is also paired with paratha, 'kauk nyin paung' (black sticky rice), 'hsi htamin' (yellow sticky rice), 'mont pyet talet' (rice pancake) and even with a bowl of plain white rice.

    This combination is a favorite of Myanmar people that I read about on the Myanmar site, which's not active now.   I finally made my own version after being inspired by this, this, and this.

    As I told you, I somehow don't like how the yellow peas smell after being cooked and I have couple of dishes that I avoided just for this smell. However after cooking this, I was so surprised that the aroma was missing and I actually enjoyed this dish so much. I nailed it finally to the fact that these yellow peas gets sprouted and then boiled. Sprouting removed that smell!

    I decided going forward, it is going to be sprouted yellow peas for me!I enjoyed these boiled sauteed peas on the top of the Burmese Naan Flat-bread

     
     
     
     
    Pe Byouk
     
    How to sprout Yellow Peas
     
    Makes: Approximately 2 - 3 cups
    Soaking Time: 8 hours
    Sprouting Time: 36 hours or more
    Cooking Time: in Pressure cooker, 15 - 20 mins, depending on 3 -4 whistles.
     
    For sprouting
     
    Soak peas in a large pot with plenty of water, at least 5 to 6 inches of on top, overnight. They will expend for more than double of its size. 
     
    Drain water in a large colander, transfer the peas to a muslin cloth and tie a thread to keep it secure. rinse in water and keep it in a vessel. Leave it this way for about 36 hours or until it starts to sprout. I soaked overnight on a Saturday, then on the Sunday morning, I tied it in a muslin cloth and left it on the counter. By Monday morning, I spotted the peas sprouts, I refrigerated and cooked it on Tuesday.
     
    To make the Pe Byouk
     
    Ingredients Needed:
     
    Yellow Pea / Vatana - 1 cup
    Baking Soda a small pinch (infact you can skip this)
    Salt - 1/2 tsp
    Sugar - 1/2 tsp
    Oil - 1 tsp 
     
    To boil the peas
     
    Take the sprouted peas in a pressure cooker along with a pinch of salt, sugar, and a few drops of oil Pressure cook for 3 -4 whistles. 
     
    Once the peas are cooked, remove them.
     
    To saute
     
    Boiled yellow peas - 1 cup
    Onion, sliced - 1 
    Oil - 2 tsp
    Turmeric powder a pinch
    Salt to taste
    Sugar - a pinch
    Water - 2 tbsp
    Fried shallots with garlic, for garnishing
     
    How to make Pe Byouk
     
    Heat oil in a nonstick, add the sliced and turmeric powder. Stir fry it till it turns light brown and soft. Add in the boiled yellow beans and saute for 3 to 5 mins. You can mash them a bit or keep them whole. Season it with salt and sugar. And then lastly, add in the water. This is to soften the beans.
     
    Garnish with fried shallots with garlic.
     
    Serve Pe Byouk on top of the Burmese Naan Flatbread
     
     

     

    Recipe

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    Burmese Pe Byouk | Sprouted Yellow Peas

    Cuisine Burma
    Author Srivalli
    Tried this recipe?Mention @spicingyourlife_ or tag #spicingyourlife_!
    « Burmese Naan Flat-bread with Pe Byouk
    Afghani Bolani Kadoo With Yogurt Dip »

    Reader Interactions

    Comments

    1. Usha says

      September 22, 2015 at 3:05 am

      haha, sprouting is the trick to make you eat these yellow peas.. 🙂 I can eat pe byouk as it is, without any bread.

      Reply
    2. vaishali sabnani says

      September 22, 2015 at 3:24 am

      Glad you liked the final product !..I somehow seem to be loving this breakfast..book marking.

      Reply
    3. Priya Srinivasan says

      September 23, 2015 at 6:10 am

      I love that flavor valli, i m trying to think, what flavor it gives after boiling, that makes u hate it, naaaa, can't get it!!!
      I can eat it as such, without any bread!!!

      Reply
    4. Sapana Behl says

      September 25, 2015 at 4:35 pm

      Sprouted yellow peas looks delicious.

      Reply
    5. Srividhya says

      September 25, 2015 at 6:58 pm

      Its like our sundal naa. yum

      Reply
    6. Sandhiya says

      September 26, 2015 at 11:01 am

      I had a packet of yellow peas for long time without touching, i think it's time to use them..Yummy

      Reply
    7. Harini-Jaya R says

      September 26, 2015 at 10:44 pm

      A variety of sundal from Burma!! Very tempting.

      Reply
    8. Pavani N says

      September 30, 2015 at 12:29 am

      Very simple preparation with few ingredients. Looks healthy & delicious.

      Reply
    9. Archana Potdar says

      October 01, 2015 at 1:59 am

      Valli if you do not like yellow peas in Goa you have no breakfast... Ok will feed u alsande... I loved this combo but in my place it will be lunch or dinner. No one will eaat chapatti, parotta etc for breakfast. Its an alien idea.

      Reply

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