SPROUTED GREEN PEAS CURRY

Sprouted lentils are very healthy with loads of nutrition and gives energy to our body system. Mostly, sprouts have been taken as in raw form like salads. But some may not like the raw form, they can get the benefits from cooked sprouted lentils. I love green peas much as I already told. I have prepared the curry for sambhar rice, which is the perfect combo platter.

Category	Side dish
Cuisine	Indian
Preparation Time	10 Minutes
Cooking Time	20 Minutes
Servings	2-3

Source – My Own

INGREDIENTS

Sprouted green peas – 2 Cups  

Oil – 1 Tbsp

Mustard seeds – 1 Tsp  

Urad dal – 1 Tsp

Shallots, chopped – ¼ Cup  

Curry leaves – Few

Salt – To taste

To grind

Coconut – 4-5 small pieces

Garlic – 3 pods

Turmeric powder – 1/8 Tsp  

Red chilli powder – 1 Tsp

Coriander powder – 1 Tsp

Roasted cumin powder – ½ Tsp

Black pepper powder – ½ Tsp

METHOD

• Grind the ingredients given under the section with little water into a coarse paste and keep it aside.
• Heat oil in pan; add mustard seeds and urad dal wait till sputter.

• Add shallots and curry leaves sauté it till translucent.
• Add the green peas and sauté it once and then add water , ground masala and salt to the mixture and allow cooking for 10-15 minutes on medium flame.

• Check whether the peas cooked or not, if its cooked keep it on high flame to evaporate the water till the curry consistency reaches.

• Switch off the flame and serve it hot…

NOTE

• You can use fresh/frozen green peas instead of sprouted peas.
• Sprouted peas take a quick time to cook than the soaked peas, so cook according to your preference.
• If you want gravy consistency, don’t allow to evaporate remaining water.
• Well suits for hot rice, roti or simple evening snacks.