Jukut Murab is a Balinese salad containing black-eyed peas and a dressing with chili, tamarind and coconut. I adore black-eyed peas and I’ve never met a coconut dish I didn’t want to live on for eternity so I’ve wanted to try a vegan version of this salad for quite some time (the traditional version usually contains shrimp paste). I did quite the extensive web search to compare different recipes and finally came up with a version that wouldn’t require a trip to the grocery store for out-of-season herbs and a single red chili.
It’s an extremely healthy meal. The fat in the dressing comes from unsweetened flaked coconut, there’s a single teaspoon of salt in the entire salad, and the beans give you plenty of fibre and protein.
More importantly, the salad is absolutely wonderful taste-wise! It’s great served right away; but like most bean dishes, the flavours deepen when it’s been allowed to chill for a few hours (or overnight).
The salad itself doesn’t have a lot of flavour, it’s a very simple combination of black-eyed peas, cucumber and green onions. All the intense flavours come from the dressing…a wonderful tangy, sweet, spicy dressing, heavily accented by coconut flakes.
Jukut Murab (Black-Eyed Pea Salad)
-1 lb. dried black-eyed peas
-1 cucumber, chopped or sliced
-3 green onions, chopped
-1 tsp. dried mint
-1 tsp. tamarind paste; whisked with 2 T. water and strained, reserving liquid
-1/2 cup unsweetened flaked coconut
-1/2 tsp. red pepper flakes
-2 small cloves garlic, minced
-juice of one lime
-1 tsp. brown sugar
-1 tsp. salt
Soak the peas in enough water to cover them completely by at least 1″ for 8 hours. Rinse and drain. Put in a large pot and cover with at least 3″ water. Bring to a gentle boil, reduce heat and continue cooking for 1 hour, or until tender.
Alternately, place the dried peas directly in a pot and cover with at least 3″ water. Bring to a gentle boil; reduce heat and let simmer for 5 minutes. Remove from heat and let stand for 1 hour. Drain and rinse the peas. Cover with 3″ water; bring to a gentle boil; reduce heat and cook 1 hour, or till peas are tender. Drain and cool completely.
Add the cucumber and green onions to the beans and toss thoroughly.
Combine all remaining ingredients in a small bowl; whisk well. Pour over salad and toss gently to combine. Serve immediately, if you wish or chill and serve the next day.