Living in Consciousness ~ Indi(r)a’s Food and Garden Weblog

Scrumptious Subjis ~ Sprouted Pea Subji

In pale green and yellow colors, the dried peas make pleasant looking sprouts. The sprouting process changes dried peas to tender and also enhances the natural sweetness unique to peas. And when cooked together with tomatoes and spices, sprouted peas make a robust and filling meal.

Both green and yellow colored dried peas can be purchased from Indian grocery shops. To sprout, soak the peas in water overnight. Next day, drain the water and gather the peas in a clean, breathable cotton cloth. Place them in a basket, cover, and keep the basket at a well ventilated windowsill or warm area in the home. Don’t let the cloth dry. Spray water to supply moisture necessary for sprout growth. Usually within a day, sprouts start to appear and wait another day or two, to grow them the size shown in the photograph.

Green and Yellow Vatana  Sprouts
Green and Yellow Sprouted Peas


1 teaspoon peanut oil
4 curry leaves and a pinch each cumin and mustard seeds
1 onion and 4 tomatoes – finely chopped
1 cup green and yellow sprouted peas
2 tablespoons roasted cashews – ground to fine powder
½ tsp each – ginger-garlic paste and garam masala powder
¼ tsp each – turmeric, red chilli powder and salt or to taste
Lemon/lime juice to taste

In a big saucepan, heat the oil until a curry leaf tossed in it sizzles. Keep the heat to medium. Add the curry leaves and toast to pale brown. Toss in cumin, mustard seeds. When seeds start to splutter, add the onions and ginger-garlic paste. Stir fry few minutes until onions soften. Stir in tomatoes, sprouted peas and about a cup of water. Cover the pot with a lid and cook.

When peas start to get tender, stir in the garam masala powder, turmeric, chilli powder, salt and cashew powder. Add water if the subji looks too dry. Mix and simmer until peas reach the tenderness you desire. Serve the Subji warm with lime juice sprinkled on.

We had it with paratha and a cup of yogurt on the side. Good meal.

Punjabi Inspired Sprouted Pea Subji
for RCI: Punjabi Cuisine Event Hosted by Richa of As Dear As Salt

Posted by Indira©Copyrighted in Peas (whole),Sprouts (Molakalu) (Monday July 23, 2007 at 7:45 pm- permalink)
Comments (16)

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16 comments for Scrumptious Subjis ~ Sprouted Pea Subji »

  1. Indira – you are really tempting me with the sprouts series…it took me days to sprout some moong and i had to keep it warm in the oven. Its too cold here for sprouts or dosas. The recipe minus the cashew is the standard for most veggies for me. do you know the recipe for street side masala puri using these peas?

    Comment by freshma — July 23, 2007 @ 8:50 pm

  2. Are the sprouts a prelude to India visit Indira?

    Comment by Anjali — July 23, 2007 @ 9:22 pm

  3. Indira, your narrative is too good and the curry is yummy. I am on my way to soak the dried peas…The peas are gonna say thanks to you for bringing them out of my cupboard’s hibernation. 🙂

    Comment by Chandrika — July 23, 2007 @ 9:40 pm

  4. The parathas are the best to go with this subji Indira…Nice simple recipe! Thanks for sharing…And yesterdya I tried your coconut buns…They were marvellous and dissappeared before I could take pics…Thanks again for simple great tasting recipes!

    Comment by Nirmala — July 23, 2007 @ 10:16 pm

  5. I’ve never been a big fan of sprouts, Indira. But your pictures are turning me into one:) I remember gulping down a handful of sprouted moong with utmost difficulty when i was pregnant….. the bag (or cloth) that you have used for sprouting is quite captivating. is it the same we use back home to store grains? where did you get that and what is it called? pls. do share the info:) thanks, Indira!

    Comment by Latha — July 24, 2007 @ 12:53 am

  6. A very nice recipe…looks too yummy…I was anxiously waiting what comes out of the sprouted batani.

    Comment by Meena — July 24, 2007 @ 1:17 am

  7. I should try this recipe…

    It is pretty simple recipe , and also a healthy dish.

    Comment by kumudha — July 24, 2007 @ 6:43 am

  8. Looks tasty and healthy recipe. Thanks for sharing.

    Comment by Jyothi — July 24, 2007 @ 6:54 am

  9. indira i make this with mung sprouts and without the cashews. I shud try ur version

    Comment by Deepika Saripalli — July 24, 2007 @ 9:33 am

  10. Hi Indira, this is really inviting, especially since my husband loves to eat sprouts. For anyone else who’s interested, you can now get a 2-layered sprouter box where u can fill it with 2 kinds of beans and pour in water, leave it for 24-36 hours and u’ll see the water has drained and u have 2 boxes full of sprouts with no pain…i’ve started a new blog too….pls drop by to leave comments!

    Comment by Mansi — July 24, 2007 @ 1:25 pm

  11. Hi Indira – Can we make the same recipe with forzen green peas? Pls. let me know 🙂

    And thanks for this wonderful recipe!

    Comment by Ram — July 24, 2007 @ 2:26 pm

  12. 1st photo – very very beautiful! 🙂 I love it!

    Comment by Maninas: Food Matters — July 24, 2007 @ 3:48 pm

  13. Hi Freshma: I remember seeing masala puri recipe at Aayi’s recipes foodblog. Check it out.

    Hi Anjali: Nope.

    Chandrika: I look forward to your sprouted peas creations.
    Also, sorry about the Eeenadu thing. I mailed a complaint to the editor.

    Latha: I can’t take raw sprouts and prefer steam-cooked ones.
    About the cloth – it’s called ganji gudda in Telugu. Made on handlooms, old world style. Usually the rural co-op stores sell these cloths in Andhra. Sometimes, you can find them in Lepakshi stores.

    Meena, Kumudha and Jyothi: You are welcome and thanks.

    Deepika: I think you are going to like this recipe. Give it a try. Hope the India trip preparations are going well.

    Thanks for mentioning about this new product, Mansi.

    Ram: I’ve never tried this recipe with frozen peas, so I can’t suggest. Sorry.

    Maninas: Thanks.

    Comment by Indira — July 24, 2007 @ 8:50 pm

  14. Indira, you’ve really gotten me interested in sprouts. After 2 days I have these pastel beauties on hand and tried this subji. It was really good except the pea-sprouts didn’t cook in 10 mins. I’ll probably microwave them first before adding them to the subji, next time. Thanks for a great, nutritious recipe.

    You are welcome, Laavanya.
    10 minutes? I never mentioned that they cook in ten minutes in this recipe. Are you sure you followed this recipe?

    Comment by Laavanya — July 30, 2007 @ 8:33 am

  15. Sorry, I realized that I accidentally mixed up the timing on the sprouts stew recipe that I tried earlier and this one. My mistake.

    Comment by Laavanya — July 30, 2007 @ 2:31 pm

  16. Hi Indira,

    The pea sprouts look very tempting. I’ve always sprouted moth and moong beans. Never tried this. I will attempt it once I hear back from you. Should I tightly tie the cloth to make sprouts, once I gather the soaked peas in it? Or can I just leave it open like in your picture. Please let me know. Thanks for your time. SWARNA.

    Comment by Swarna — July 31, 2007 @ 7:54 am

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