Vada Papu – Indian Dessert Split Pea Salad

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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 LR 2-2

Vada Papu – Indian Dessert Split Pea Salad is very addictive and will be hard to resist!

Vada LR 1

Legume Dessert Recipes

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Vada Papu – Indian

Vada Papu – Indian Dessert Split Pea Salad – This delicious salad with apples and coconut is a healthy protein packed snack.
Prep Time30 minutes
Cook Time15 minutes
Course: Dessert
Cuisine: Indian
Servings: 8 people
Calories: 181kcal


  • 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


  • 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.


It is better to wait at least 30 minutes before eating to wait for the flavors to develop.


Calories: 181kcal | Carbohydrates: 32g | Protein: 7g | Fat: 4g | Saturated Fat: 3g | Sodium: 8mg | Potassium: 335mg | Fiber: 8g | Sugar: 16g | Vitamin A: 49IU | Vitamin C: 3mg | Calcium: 22mg | Iron: 2mg
Did you try this recipe? Leave a comment below.Please follow me on Instagram @chefmireille or tag me #chefmireille with your pics! I’d love to share them!
Vada Papu - Indian Split Pea Dessert Salad with apple and coconut with text



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BMLogo Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#107

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