Sprouted Green Peas Recipe – Authentic Indian Snack with Coconut

Last Updated on 4 months by Neha Deshmukh

Sprouted Green Peas Recipe – Authentic Indian Snack with Coconut

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Sprouted Green Peas with Coconut. It’s a simple, healthy, and incredibly flavorful snack that’s a staple in many Indian households. I remember my grandmother making this for me when I was little, and the aroma always filled the kitchen with warmth. It’s a taste of home, and I’m so excited to share it with you!

Why You’ll Love This Recipe

This sprouted green peas recipe is more than just a snack; it’s a little burst of goodness. It’s quick to make, requiring only about 15 minutes of cooking time after the initial sprouting. Plus, it’s packed with nutrients and has a delightful texture – slightly crunchy from the peas and wonderfully fragrant from the coconut and spices. It’s perfect for a light evening snack, a healthy side dish, or even a festive treat.

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• 1.5 cup sprouted green peas (about 200g)
• 0.25 cup grated coconut (about 30g)
• 2 red chilies
• 1 teaspoon salt (about 6g)
• 0.25 teaspoon mustard seeds (about 1.5g)
• 1 teaspoon olive oil (about 5ml)

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

Sprouted Green Peas: Benefits & Selection

Sprouting the peas is key! It unlocks a whole new level of flavor and makes them easier to digest. Look for vibrant green peas that are firm and plump. You can easily sprout them at home – I’ll share some tips in the instructions below.

Coconut: Fresh vs. Dried – Which to Use?

Freshly grated coconut is always best, if you can get your hands on it. It adds a beautiful sweetness and aroma. However, unsweetened desiccated coconut works perfectly well in a pinch. About 1/4 cup of desiccated coconut is a good substitute.

Mustard Seeds: The South Indian Flavour Boost

Don’t skip the mustard seeds! They’re essential for that authentic South Indian tadka (tempering) flavour. Black mustard seeds are traditionally used, and they really pop when they splutter in the hot oil.

Red Chilies: Adjusting the Spice Level

I like to use 2 red chilies for a mild kick, but feel free to adjust the quantity based on your spice preference. You can remove the seeds for a milder flavour, or add more for extra heat.

Olive Oil: A Healthy & Flavorful Choice

I prefer olive oil for its health benefits and subtle flavour. However, you can use any cooking oil you prefer – sunflower oil or coconut oil would also work beautifully.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Sprout the Peas: Start by soaking 1.5 cups of green peas in water for 24 hours. Then, drain the water and keep the peas in a container, covered with a muslin cloth, for 4-5 days, rinsing them with water once or twice a day. You’ll notice little sprouts appearing – that’s what we want!
2. Cook the Peas: Once sprouted, cook the peas in salted water for about 12 minutes, or until they’re tender but still have a slight bite. Drain well.
3. Temper the Spices: Heat the olive oil in a pan over medium heat. Add the mustard seeds and red chilies. Wait for the mustard seeds to splutter – this is important, as it releases their flavour!
4. Combine & Sauté: Add the cooked peas and grated coconut to the pan. Stir-fry for about 2 minutes, ensuring everything is well combined.
5. Season & Serve: Adjust the salt to your liking. Serve warm and enjoy!

Expert Tips

A few little secrets to make this recipe even better:

• Soaking & Sprouting: Achieving the Perfect Texture: Don’t skip the soaking and sprouting process! It makes the peas so much more digestible and flavorful.
• Tempering: Mastering the Art of Tadka: The tempering (tadka) is where the magic happens. Make sure the oil is hot enough before adding the mustard seeds, and be careful not to burn them.

Variations

This recipe is super versatile! Here are a few ways to customize it:

• Vegan Adaptation: This recipe is naturally vegan!
• Gluten-Free Confirmation: Absolutely gluten-free.
• Spice Level Adjustment: Mild to Spicy: As mentioned before, adjust the number of red chilies to control the heat.
• Festival Adaptation: A Healthy Snack for Diwali/Holi: This makes a fantastic, healthy snack option during festivals. My family loves to have it during Diwali!

Serving Suggestions

This sprouted green peas snack is delicious on its own. You can also serve it as a side dish with roti or rice. It’s also lovely as part of a larger Indian thali (platter).

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving.

FAQs

Got questions? I’ve got answers!

What are the health benefits of sprouted green peas?

Sprouted peas are a nutritional powerhouse! They’re rich in protein, fiber, vitamins, and minerals. Sprouting increases the bioavailability of these nutrients, making them easier for your body to absorb.

How long can I store sprouted green peas before cooking?

You can store sprouted peas in the refrigerator for up to 2 days before cooking. Just make sure they’re stored in an airtight container.

Can I use frozen green peas instead of fresh?

While fresh is best, you can use frozen peas in a pinch. Just make sure to thaw them completely and pat them dry before cooking. The texture won’t be quite the same, but it will still be tasty.

What if I don’t have mustard seeds? Is there a substitute?

Cumin seeds can be used as a substitute for mustard seeds, although the flavour will be slightly different.

How can I adjust the saltiness of this recipe?

Start with 1 teaspoon of salt and then add more to taste. Remember, you can always add more, but you can’t take it away!