Sprouted Green Peas Curry

AuthorAnkita
RatingDifficultyIntermediate

An Introduction To Sprouted Green Peas Curry:

Feast on the fast fix sophisticated Sprouted Peas Curry for phulka accompanied with onion, tomato and cucumber shreds with a sip of tangy mint lime juice..

A Preface On Sprouted Green Peas Curry:

Indian Cuisine is versatile and so are the ingredients, condiments, lentils, spices, herbs and vegetables that attribute to the glory and grandeur of the age old diverse cuisine. While exploring the flavors from all around the country, curries and masalas form an intrinsic part of all the regional cuisines. They are the chosen accompaniments not only for rice and plain roti, but also for roasted meat dishes, tandoori recipes and flatbread. One such phenomenal recipe is the Sprouted Green Peas Curry that comes with a rich creamy flavor and astounding aroma.

Having the sprouted fresh green peas as base, this curry is made creamy with onion tomato and cashew paste and it is finally spruced up with the regular Indian condiments like red chili powder, coriander powder, ginger garlic paste and garam masala. We add tomato puree, cashew paste and fresh cream to get the restaurant style matar curry and we can also add a quarter cup of fresh coconut milk if we want to make it richer and creamier. Though this dish may appear to be easier, there are certain subtlety to be taken care of to bring out the best outcome. The choice of fresh sprouts is certainly important because it makes the dish nutritious and crunchy.  Moreover, the addition of all other spices should be minimal and equally proportionate so that one should not dominate the flavor of the other. The sprouts should neither be overcooked nor be under cooked, and it should be boiled in such a way that the masala should get ingested thoroughly into the sprouted peas.

 Peas versus Sprouted Peas:

When compared to plain peas, sprouted peas have more iron and protein though both are high in potassium. Sprouted pea has more pantothenic acid and folate (Vitamin B complex essential for the oxidation of fats and carbohydrates) than the regular peas. Moreover, sprouted peas have less calories and less carbohydrates than peas, besides being high in anti oxidants and beta carotene, it also helps the body to fight against free radical damages. It also has a good dose of dietary fiber and vitamin C as well.  The major difference between the two is, peas stop to grow once it is plucked whereas the sprouted peas continue to grow even after you refrigerate thereby increasing its vitamin and fiber content. Thus there is more pranic energy in sprouted peas while compared to plain peas. Pranic foods have been practiced in the ancient Indian yogic culture and it nurtures the body, mind and soul overall if taken regularly and now there is a huge comeback to such soulful foods and a lot of people are already on the march towards wellness and healthy living and you can add up this dish to that valuable list.

The implication of soaking the cashew:

Nuts and legumes including the cashews are soaked in warm water in prior to make gravies, in order to make it softer but there is certainly a scientific reason behind it. It  breaks down the phytic acid present in them which aids in proper absorption of minerals like Iron, calcium, zinc and magnesium and eases out digestion. Soaking up the cashews for about two to three hours is preferable as it may remove up to two thirds of the phytic acid approximately.  Most of all, it gives a velvety soft, rich and a creamy texture to the sprouted green peas curry or to any gravy for that matter.

 

Here comes the wonderful recipe of sprouted green peas curry for weight-watchers and try out this nutritious dish if you opt to prepare a low calorie meal..

 

 

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Yields1 Serving
Prep Time10 minsCook Time20 minsTotal Time30 mins

Ingredients Required To Make Sprouted Green Peas Curry:

Primary Ingredients
 1 Cup Of Pea Sprouts
 1 Nos Of Onion
 1 Nos Of Tomato
 1 tsp Red Chili Powder
 1 tsp Coriander Powder
 ½ tsp Garam Masala
 1 tsp Turmeric Powder
 1 tbsp Tomato Puree
 2 tbsp Hung Curd or Fresh Cream
 ½ tsp Kasuri Methi
 1 tsp Sugar
 2 tbsp Cooking Oil
 1 tbsp Ghee
 Required Amount Of Salt & Water
For The Masala
 5 Nos Of Cashew Nuts
 1 Nos Of Onion
 1 Nos Of Tomato
For Tempering
 1 No Of Bay Leaf
 1 No Of Anise
 1 Inch Of Cinnamon
 2 Nos Of Cloves
 1 No Of Cardamom
 1 tbsp Ginger Garlic Paste
 2 Nos Of Green Chilies
For Garnishing
 1 tbsp Coriander Leaves
 1 Lemon

How To Make Sprouted Green Peas Curry:

Step 1: Saute The Onion And Tomato
1

Heat a saucepan and tip in a few drops of cooking oil and add a chopped onion and tomato to it and saute well.

2

While it cools down, just soak four to five cashew nuts in hot water a keep aside.

Step 2: Blend The Sauteed Ingrdients
3

After a few minutes, drop in the seared onion and tomato in a blender and plop in the soaked cashews and crush them into a smooth paste and keep aside.

Step 3: Do The Tempering
4

Heat oil along with a little ghee in the saucepan and rustle up the measured quantities of bay leaf, anise, cinnamon, cloves, cardamom and green chilies one after another and finally squirt in a tablespoon of ginger garlic paste and let the flame be in low medium mode.

Make The Curry
5

Now tip in a finely chopped onion and when it becomes translucent, plump down some chopped tomato pieces and stir in till it becomes mushy.

6

Sprinkle the required salt and after a few seconds just pour in the blended onion tomato puree with a nice stir.

7

Season it with the measured quantities of red chili, coriander, turmeric powders and garam masala while stirring occasionally.

8

Add in a tablespoon of tomato puree followed by a teaspoon of sugar and mix altogether.

9

Splash in a little water with a gentle stir and let it sear in low flame for a while.

10

When it turns fragrant, toss over a cup of sprouted fresh peas and pop the lid on after a swish. Let it boil in low medium flame for about ten minutes approximately.

11

When the aroma starts wafting out from the pan, just open the lid and stir in to check whether the peas are being cooked up completely.

12

Now add a tablespoon of hang on curd or fresh cream and stir in altogether.

13

At last, zest up the Sprouted Peas Curry with a dash of lemon and some fresh coriander leaves and serve hot with any variety of roti or rice accompanied with a crunchy masala papad and pickle made of onion rings.

Some Useful Ideas:

  • There are some easy ways to make sprouted peas at home and let me suggest you the simplest method here. Drop in the fresh peas in a strainer after washing, and cover it up with a damp muslin cloth and keep overnight or for eight to ten hours approximately. Sprinkle a little water once or twice in between and you will finally get well grown peas sprouts in the morning.
  • You can store it in the refrigerator and use as and when required and you can prepare it in bulk when you get fresh peas and store it in ziplock containers in the freezer which will last for months.
  • We add a little bit of ghee for flavor and you may also replace it with butter if you want to.
  • You can adjust the quantity of oil and ghee according to the spices you add generally or according to your choice and preference.
  • While making the masala paste, soak the cashews for about one or two hours to soften it up. And it also gives the desired creamy consistency.
  • Another quick way to soak cashew is to drop them in boiling water with a few drops of lemon and soak for about fifteen minutes and use them as it enhances the flavor of the gravy to a greater level.
  • Kashmiri Mirch powder serves the best to make the sprouted peas curry as it is less fiery and also gives the desired color.
  • This curry goes well with basmathi rice, paratha, tandoori roti, butter naan and kulcha.

Ingredients

Primary Ingredients
 1 Cup Of Pea Sprouts
 1 Nos Of Onion
 1 Nos Of Tomato
 1 tsp Red Chili Powder
 1 tsp Coriander Powder
 ½ tsp Garam Masala
 1 tsp Turmeric Powder
 1 tbsp Tomato Puree
 2 tbsp Hung Curd or Fresh Cream
 ½ tsp Kasuri Methi
 1 tsp Sugar
 2 tbsp Cooking Oil
 1 tbsp Ghee
 Required Amount Of Salt & Water
For The Masala
 5 Nos Of Cashew Nuts
 1 Nos Of Onion
 1 Nos Of Tomato
For Tempering
 1 No Of Bay Leaf
 1 No Of Anise
 1 Inch Of Cinnamon
 2 Nos Of Cloves
 1 No Of Cardamom
 1 tbsp Ginger Garlic Paste
 2 Nos Of Green Chilies
For Garnishing
 1 tbsp Coriander Leaves
 1 Lemon

Directions

Step 1: Saute The Onion And Tomato
1

Heat a saucepan and tip in a few drops of cooking oil and add a chopped onion and tomato to it and saute well.

2

While it cools down, just soak four to five cashew nuts in hot water a keep aside.

Step 2: Blend The Sauteed Ingrdients
3

After a few minutes, drop in the seared onion and tomato in a blender and plop in the soaked cashews and crush them into a smooth paste and keep aside.

Step 3: Do The Tempering
4

Heat oil along with a little ghee in the saucepan and rustle up the measured quantities of bay leaf, anise, cinnamon, cloves, cardamom and green chilies one after another and finally squirt in a tablespoon of ginger garlic paste and let the flame be in low medium mode.

Make The Curry
5

Now tip in a finely chopped onion and when it becomes translucent, plump down some chopped tomato pieces and stir in till it becomes mushy.

6

Sprinkle the required salt and after a few seconds just pour in the blended onion tomato puree with a nice stir.

7

Season it with the measured quantities of red chili, coriander, turmeric powders and garam masala while stirring occasionally.

8

Add in a tablespoon of tomato puree followed by a teaspoon of sugar and mix altogether.

9

Splash in a little water with a gentle stir and let it sear in low flame for a while.

10

When it turns fragrant, toss over a cup of sprouted fresh peas and pop the lid on after a swish. Let it boil in low medium flame for about ten minutes approximately.

11

When the aroma starts wafting out from the pan, just open the lid and stir in to check whether the peas are being cooked up completely.

12

Now add a tablespoon of hang on curd or fresh cream and stir in altogether.

13

At last, zest up the Sprouted Peas Curry with a dash of lemon and some fresh coriander leaves and serve hot with any variety of roti or rice accompanied with a crunchy masala papad and pickle made of onion rings.

Sprouted Green Peas Curry

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