Jukut Undis: A Traditional Balinese Dish Made from Pigeon Peas Cooked with Sambal Mbe
Balinese cuisine has always captivated food lovers with its simple yet flavorful dishes. One of these traditional favorites is Jukut Undis, a comforting dish made from pigeon peas cooked with Sambal Mbe, a signature Balinese fried chili relish. The result is a warm, savory, and slightly spicy broth that pairs perfectly with a bowl of steamed white rice. Curious about this traditional dish? Let’s take a closer look!
Undis, or pigeon peas, are small, dark purple-black beans that looks similar to black soybeans. This beans are commonly found across Java, Sumatra, and Bali. In northern Bali, especially in Buleleng, they turned this beans into a flavorful soup known as Jukut Undis. Locals love this dish for its deliciously rich yet balanced taste, as well as its high protein and nutritional value. It’s a popular everyday meal and often served during family gatherings.
Ingridients for Making Jukut Undis (Photo Source: Personal Collection)
There are many variations of Cooking Jukut Undis depending on the region or family recipe. Some use suna cekuh (a spice mix with turmeric and aromatic ginger) or other Balinese spices. However, in Buleleng, this dish has a unique twist: the pigeon peas are boiled together with Sambal Mbe, a Balinese-style fried Garlic & Onion mixed with Fried Chilli. Here’s what you’ll need:
- Pigeon Peas (Undis) : 250 grams
- Shallots : 6 cloves
- Garlic : 6 cloves
- Cabai : Sesuai Selera ( saya memakai 6 buah )
- Bay Leaves : A few leaves
- Lemongrass Stalk : 2 stalks
- Aromatic Ginger : 1 thumb sized piece
- Shrimp paste : 1 tea spoon ( or as u like
- Salt (to taste)
- Flavor enhancer (optional)
- Coconut oil (can be replaced with regular cooking oil)
Cooking the Spices (Photo Source: Personal Collection)
In making Jukut Undis, there are several stages such as boiling and sautéing. Here are the steps to prepare it:
1. Wash the pigeon peas and all other ingredients thoroughly. If you are using dried pigeon peas, soak them for few hours.
2. Thinly slice the shallots, garlic, and chili peppers. The kencur (aromatic ginger) can be lightly crushed or sliced.
3. Prepare a pot with 800 ml–1 liter of boiling water, then add the cleaned pigeon peas, bay leaves, and crushed lemongrass stalks. Boil for about 10 minutes.
4. While waiting for the pigeon peas to half cook, prepare the Sambal Mbe. Heat coconut oil in a pan over medium heat. Once hot, add the shallots and sauté until slightly golden. Then add the garlic, chili peppers, and kencur, and continue sautéing until fragrant and almost cooked. Add shrimp paste and stir for a moment until well combined.
Mixing the Spices into the Boiled Pigeon Peas (Photo Source: Personal Collection)
5. After 10 minutes, add the Sambal Mbe into the pot of boiling pigeon peas. Then add salt and seasoning (optional), and continue boiling for another 15–20 minutes or until the pigeon peas are soft and fully cooked.
6. Serve hot with steamed rice and your favorite side dishes. In Buleleng, this dish is often served with Sudang Lepet, a type of dried salted fish.
More than just a meal, Jukut Undis represents the local wisdom of Balinese people in using natural ingredients wisely. This dish shows how simple, everyday ingredients can be turned into a nutritious, protein-rich, and flavorful meal.
With all its uniqueness, Jukut Undis deserves to be preserved and introduced widely, both in national and internationally. The involvement of younger generations plays a vital role in keeping this culinary tradition alive. Through culinary festivals and social media promotion, Jukut Undis has the potential to become one of the culinary icons of Nusantara showcasing the rich flavors, cultural values, and local wisdom of Bali to the world.
