Tuesday, April 17, 2012

Pe Pyot (Boiled Peas)

Pe Pyot is commonly served as a breakfast item. If you're from Burma, you might not know how to make Pe Pyot from dry yellow peas but once you have the boiled Pe Pyot, you'll definitely know how to serve it. Back home, we usually do not prepare it from scratch. There are street vendors that sell these boiled Pe Pyots early in the morning. Every area has its own vendor selling freshly boiled and warm Pe Pyot. They only make a basket full each day so you have to go quite early or it will be all gone.

There are different ways to serve Pe Pyot and I love it all. Most popular ways of serving this is by adding to fried rice or cooking with fried onions and serve with Naan or Paratha. It is not difficult to make it but does require time for pre-soaking and sprouting. Since it is a long process, it is a good idea to make a large batch and freeze individual serving sizes in Ziploc bags. I got this recipe from my Aunt few years back. This recipe is only for preparing Pe Pyot from dried yellow peas. I'll post more recipes on how to serve them when I get a chance. For now, I've frozen mine for later use.

Most of the Indian grocery stores carry Yellow Peas and it is known as ‘Vanata’ in Gujarati.

Cooked Yellow Peas
Dry Yellow Peas
Sprouted Yellow Peas
Pe Pyot

Makes: Approximately 10 cups
Soaking Time: 8 hours
Sprouting Time: 36 hours or more
Cooking Time: 45 minutes to 1 hour

4 cups Yellow Pea (Vatana)
1 teaspoon Baking Soda
2 teaspoons Salt
2 teaspoons Sugar
2 tablespoons Oil

  1. Soak peas in a large pot with plenty of water (at least 5 to 6 inches of on top) for at least 8 hours to overnight. They will expend for more than double of its size. (I got a little over 10 cups after soaking)
  2. Drain water in a large colander, keep colander on a plate and cover the peas with wet towel. Leave it this way for about 36 hours or until it starts to sprout. (Wet the towel 2 to 3 times in between or whenever the towel dries out.)
  3. Transfer to a large pot; add all ingredients along with 3 cups of water. Stir or toss to combine and bring it to a boil over high heat.
  4. Reduce heat to as low as possible, cover the pot and let it cook for 45 minutes to an hour until it is cooked through and all water has been evaporated. Toss or stir once or twice in between to check water level and doneness of the peas. If water dries out before peas are cooked through, sprinkle some warm water and continue cooking until soft.
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  1. Hey Ke, whr did u get pay pyot in US? Looks yum but i think make it a bit more softer next time.....thinking of pay pyot nan pya haha

    1. Hi Kaw, these peas are also used in Gujarati cooking so a lot of Indian grocery stores here have it. They are called either yellow pea or vatana. I've updated the recipe showing that name. I'm also craving for Pe Pyot Nanpya or Pe Paratha:)

  2. Hi,I think you need to add a little jaggery while cooking my mum said so.

  3. I use the same yellow peas too but in Burma pae pyote is brown. Maybe something else missing?


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