Bayagyaw

Bayagyaw Recipe: Vegan Yellow Split Pea Curry from Burma

Region / culture: Burma | Preparation time: 30 minutes | Cooking time: 10 minutes | Servings: 4 |

Vegan diet

Introduction

Bayagyaw is a traditional Burmese fritter that is both delicious and easy to make. This savory snack is made from yellow split peas and is flavored with a variety of spices and herbs, making it a perfect appetizer or side dish. The crispy exterior and soft, flavorful interior make Bayagyaw a favorite among many. Whether you're a seasoned cook or a beginner, this recipe will guide you through the steps to create these delightful fritters at home.

History

Bayagyaw has its roots in Burmese cuisine, where it is commonly served at tea shops and street food stalls. It is believed to have originated from the Indian subcontinent, brought over by Indian immigrants, and then adapted to local tastes and ingredients. Over time, it has become a beloved snack in Myanmar, enjoyed by people of all ages. The traditional recipe has been passed down through generations, with each family adding their own twist to it.

Ingredients

1 cup yellow split peas, dried
1 medium-sized onion, sliced
0.25 cup chopped coriander
2 small green chilies, finely chopped
0.5 tsp ground cumin seeds
0.5 tsp salt
1 tbsp toasted chickpea flour
0.5 tsp ground turmeric (yellow powder)
0.25 cup water
oil for deep-frying

How to prepare

Place the split peas in a large bowl filled with cold water and let them soak overnight.
Drain the peas and process them in a food processor until they reach a coarse consistency.
Add 0.25 cup of water to the processed peas.
Next, add the onion, coriander, chile, cumin seeds, salt, chickpea flour, and turmeric to the mixture.
Mix everything well.
Heat oil in a frying pan or wok.
Using a teaspoon, scoop up the pea mixture and shape it into balls roughly the size of a golf ball.
Slightly flatten the balls to a thickness of 0.5 inch and deep-fry them for 2 minutes or until they turn golden brown.
Drain the fritters on absorbent paper.
Serve hot.

Variations

There are several ways to vary the traditional Bayagyaw recipe:
Add different herbs and spices, such as garlic, ginger, or curry powder, for a unique flavor.
Include vegetables like grated carrots or cabbage for added texture and nutrition.
For a spicier version, increase the amount of chilies or add a dash of chili powder.

Cooking Tips & Tricks

To ensure your Bayagyaw turns out perfectly, consider the following tips:

- Soak the yellow split peas overnight to soften them, which is crucial for achieving the right texture.

- When processing the peas, aim for a coarse consistency to add body to the fritters.

- Make sure the oil is hot enough before frying to prevent the fritters from absorbing too much oil and becoming greasy.

- Fry the fritters in batches to avoid overcrowding the pan, which can lower the oil's temperature and result in soggy fritters.

Serving Suggestions

Bayagyaw can be served hot as an appetizer or snack. It pairs well with a variety of dipping sauces, such as tamarind sauce, mint chutney, or a simple mixture of soy sauce and vinegar. For a complete meal, serve it alongside a salad or a bowl of steamed rice.

Cooking Techniques

Deep-frying is the traditional method for cooking Bayagyaw, but for a healthier version, you can also bake them in the oven at 375°F (190°C) for 20-25 minutes, or until golden brown and crispy.

Ingredient Substitutions

If yellow split peas are not available, you can use red lentils or mung beans as a substitute. Chickpea flour can be replaced with all-purpose flour or rice flour for a different texture.

Make Ahead Tips

The pea mixture can be prepared ahead of time and stored in the refrigerator for up to 24 hours before frying. This can save time and make meal preparation more convenient.

Presentation Ideas

Serve Bayagyaw on a platter garnished with fresh coriander leaves and slices of lime. For an elegant touch, arrange them in a pattern or serve them in individual spoons as a bite-sized appetizer.

Pairing Recommendations

Bayagyaw pairs well with a cold beer or a refreshing glass of iced tea. For a non-alcoholic option, serve it with a cucumber or mint lemonade.

Storage and Reheating Instructions

Leftover Bayagyaw can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven at 350°F (175°C) for 10-15 minutes, or until heated through and crispy.

Nutrition Information

Calories per serving

Each serving of Bayagyaw contains approximately 150 calories, making it a relatively low-calorie option for a snack or appetizer.

Carbohydrates

A serving of Bayagyaw contains approximately 20 grams of carbohydrates. The primary source of carbohydrates in this recipe is the yellow split peas, which are also a good source of fiber and protein.

Fats

Each serving of Bayagyaw contains about 10 grams of fat, mainly from the oil used for deep-frying. Using a healthier oil with a high smoke point, such as canola or peanut oil, can make the dish more heart-friendly.

Proteins

Bayagyaw is a good source of plant-based protein, with each serving providing approximately 7 grams of protein. The yellow split peas contribute the majority of the protein content, making this dish a great option for vegetarians and vegans.

Vitamins and minerals

This dish is rich in several vitamins and minerals, including Vitamin C from the coriander and chilies, and iron and magnesium from the yellow split peas. It also contains small amounts of calcium and potassium.

Alergens

The primary allergen in Bayagyaw is gluten, which may be present in the chickpea flour. Individuals with gluten sensitivities can substitute chickpea flour with a gluten-free alternative.

Summary

Bayagyaw is a nutritious and flavorful snack that provides a good balance of carbohydrates, proteins, and fats. It is also rich in vitamins and minerals, making it a healthy option for those looking for a savory treat.

Summary

Bayagyaw is a versatile and delicious Burmese fritter that can be enjoyed as a snack, appetizer, or part of a meal. With its rich history and nutritional benefits, it's a great way to add variety to your cooking repertoire. By following the tips and variations provided, you can customize the recipe to suit your taste and dietary needs.

How did I get this recipe?

The first time I saw this recipe, I was filled with a sense of awe. It was a hot summer day, and I was visiting a small village in the Philippines with my family. We were welcomed with open arms by the locals, who were eager to show us their way of life and share their traditional dishes.

As we walked through the village, the delicious aroma of cooking wafted through the air. My curiosity piqued, I followed the scent to a small hut where an elderly woman was busy preparing a dish that looked like nothing I had ever seen before. She smiled warmly at me and motioned for me to come closer.

In broken English, she explained that she was making Bayagyaw, a traditional Filipino dish made with fish, vegetables, and a special blend of spices. Intrigued, I watched as she expertly cleaned and filleted the fish, marinated it in a mixture of vinegar, soy sauce, and garlic, and then deep-fried it until it was crispy and golden brown.

As she worked, she shared with me the story of how she learned to make Bayagyaw. She told me that she had learned the recipe from her own grandmother, who had passed it down to her many years ago. She spoke of how the dish had been a staple in their family for generations, and how it had always brought them together around the dinner table.

I listened intently, taking mental notes of each step in the process. When the dish was finally ready, she served it to me with a side of steamed rice and a bowl of spicy vinegar dipping sauce. The first bite was a revelation - the fish was tender and flavorful, the vegetables were crisp and fresh, and the spices danced on my tongue in a symphony of flavors.

From that moment on, I was determined to learn how to make Bayagyaw myself. I spent the rest of my time in the village shadowing the elderly woman, watching her every move and asking endless questions about the ingredients and techniques she used. She was patient and kind, guiding me through the process with a gentle hand and a generous spirit.

By the time I left the village, I had mastered the art of making Bayagyaw. I returned home with a newfound confidence in my cooking skills and a deep appreciation for the rich culinary heritage of the Philippines. Over the years, I have shared the recipe with friends and family, passing down the tradition of Bayagyaw to the next generation.

As I sit here now, reflecting on that fateful day in the small village in the Philippines, I am filled with a sense of gratitude for the kind-hearted woman who took me under her wing and taught me the secrets of Bayagyaw. Her generosity and wisdom have inspired me to continue exploring new recipes and sharing them with others, keeping the spirit of tradition alive in my own kitchen for years to come.