Name: Peas for Many Occasions
Yield: Makes About 2 Cups
Cuisine: Myanmar (Burma)
Ingredients: ¼ teaspoon turmeric; 1 cup dried cowpeas, black-eyed peas, split peas, or chickpeas, soaked overnight in water to cover; ¾ teaspoon salt, or to taste; 2 to 3 tablespoons chopped coriander or other fresh herbs (optional); Juice of 1 lime (optional); 4 cups water or as needed; 2 tablespoons peanut oil; 1 slice ginger, left whole or minced (optional); 2 teaspoons fish sauce, or to taste; 1 large shallot, coarsely chopped, plus ¼ cup sliced shallot

Preparation info

Makes About
2 Cups

Difficulty
Easy

Appears in

Burma

By Naomi Duguid

Published 2012

About

Fried Rice with Shallots, made with green peas. It’s accompanied by a jar of Fresh Red Chile Chutney, a small bowl of cooked chickpeas (see Peas for Many Occasions, page 112), and, in front, a bowl of Fried Shallots.

Cooked dried peas (chic