Last Updated on December 14, 2020 by Chef Mireille
Vada Papu – Indian Dessert Split Pea Salad
This delicious salad with apples and coconut is a healthy protein packed snack
Again, Srivalli went a little crazy with the rules within the Cookbook Theme for the Blogging Marathon this month. Out of a list of about a dozen items like split peas, strawberries, mango and milk, we had to pick two ingredients of the list from a cookbook recipe. For today’s recipe, the two ingredients from the list I am using are channa dal (yellow split peas) and jaggery. This Andhra dessert salad is adapted from Julie Sahni‘s Classic Indian Vegetarian and Grain Cooking. This Brahmain Andhra Pradesh recipe is a unique sweet salad made with split peas.
There are both savory and sweet versions of this salad. I like the idea of this sweet version with makes a healthy snack.
I love participating in these unique challenges. It makes me clear off the dust of some of the cookbooks on my shelves.
American desserts and snacks are not often used with members of the legume family. However, many other cultures use varieties of lentils, peas and beans in desserts. These make for high protein desserts, therefore, little guilt needs to be associated with these sweet treats.
Check out some other legume based desserts to add some protein to the end of the meal!
This delicious Vada Papu – Indian Dessert Split Pea Salad is both VEGAN and GLUTEN FREE. It is perfect to serve at parties for those with dietary restrictions.
Vada Papu – Indian Dessert Split Pea Salad is very addictive and will be hard to resist!
Legume Dessert Recipes
- Habichuela con Dulce – Dominican Bean Pudding
- Che Dau Xanh – Vietnamese Mung Bean Pudding
- Chana Dal Payasam – Indian Split Pea Pudding
Vada Papu – Indian
Ingredients
- 1 cup yellow split peas soaked overnight
- 1/3 cup jaggery powdered (substitute: firmly packed dark brown sugar)
- ¾ cup water
- 1 apple peeled, cored and cut into small dice
- 1 tablespoon lemon juice
- 1 cup frozen grated coconut defrosted (or freshly grated coconut)
- 1/4 cup golden raisins
- 1/4 teaspoon ground fennel seed
- 1/4 teaspoon ground cardamom
Instructions
- Bring a large pot of water to a rolling boil.
- Add presoaked split peas and boil for 30 minutes, skimming foam with a soup ladle that rises to the top as needed. (alternately, this can be done in an instant pot or pressure cooker).
- Immediately drain and run with cold water to stop cooking process. You don’t want the peas to be mushy. They should be just done.
- Heat jaggery and water over medium high heat, until jaggery melts.
- Add the peas and cook for 10-15 minutes, stirring frequently, until peas have absorbed the jaggery syrup.
- Toss apple with the lemon juice.
- Remove peas from heat and add coconut and apple.
- Add raisins, fennel seed and cardamom. Stir to combine.
- Serve at room temperature or slightly chilled.
Notes
Nutrition
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Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#107
Healthy and filling salad…
Very healthy and tasty salad.
However you still always manage to come up with excellent posts Mir…I guess that's makes me to stretch the theme always..LOL..nice pictures..
Never heard of this combo of ingredients. We skip the apples ,fennel and lemon juice. And I have to agree with Valli's comment- You do come up with excellent posts in spite of the tough theme 🙂
Such a droolworthy and nutritious salad Mir, fantastic theme..
wow//sounds so good..trying to absorb all the flavors.Never heard of cooking daal with jaggery and then making salad:)
That is a lovely combo. I love all the ingredients in it. A nice balance of flavours
Mir, dish is great as it is whether it comes from Andhra or not. Coming from Andhra, I don't think this is the traditional vada pappu at all. Infact Vada pappu is not a dessert if I am not wrong. However this what happens with the Indian cookbook authors. 🙂
I'm only repeating what she wrote in the book….maybe it's her interpretation…the impt. thing is it tasted delicious 🙂
I have tasted this in one of my aunts place, I don't know the name (since I am from Andhra too). The offer this to Lord Ganesha that taste realy good.But the same recipe is called in tamil is jaggery sundal. Any way you made it so perfectly
Mir, I have Juli Sahni's Classic Indian Cooking. Mine is not a vegetarian cook book though. I am from Andhra too but I don't know some of the traditional sweets as I did not really care for Indian sweets when growing up. Back then all I wanted was cakes, pastries & ice-creams. Salad does look delicious.
Looks super delicious. I am tempted to dip my spoon in the screen. 🙂 Thanks for linking it.
The famous vada pappu.. or the Inippu sundal.. looks very perfect.. It is served sometimes during marriages and it would be placed first along with a few other sweets like halwa or jamuns or badhushas..
An interesting combo of ingredients, Mireille.
I'm a Andhra brahmin and we don't make vada pappu (which isactually a savory dish) this way. This sounds like a fusion salad with a number of variations liberally thrown in by the author.
Love the combination of ingredients. It sounds like a delicious salad.
A very interesting dish.
Yup in our circles, Vada pappu is not a dessert and never heard of apples in vadapappu. But as you mentioned, all it boils down is it was delicious!!
looks very interesting… this is new to me… as others have said… looks like a delicious salad with jaggery!!! Thanks for linking it to my event!! Looking for more yummy recipes!!
Sowmya
Event – Authentic Indian Sweets w giveaway
Event – Kid's delight – Sweet Treats
I have a bag of split yellow peas sitting around and now I want to make this salad. 😉 Thanks for sharing it with Souper Sundays.
This dish looks very easy to make. Can give it a try soon
Very unique recipe ! Sounds interesting , love the ingredient list , must be making it so delicious.!
This is definitely a no guilt dessert to try!