Sprouted Yellow Peas Curry

Recipe by
Total Time:
45-60 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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  • 2 cups - Sprouted yellow peas (cooked up to 1 whistle)
  • 2 - Onions (chopped)
  • 2 - Tomatoes (chopped)
  • 1 tsp - Ginger garlic paste
  • 3 - Green chillies (slit opened)
  • 1/2 tsp - Red chilli powder
  • 1 tsp - Garam masala powder
  • 1 tbsp - Coriander seeds
  • 1 tsp - Cumin seeds
  • 1/2 tsp - Fennel seeds
  • 1/4 cup - Grated coconut
  • 2 tbsp - Coriander leaves (chopped)
  • Oil
  • Salt
  • Cumin seeds for tempering

How to Make Sprouted Yellow Peas Curry

  • Heat 1/2 tsp of oil.
  • Fry the coriander seeds, cumin seeds, fennel seeds and grated coconut one by one and remove from stove (do not burn).
  • Add the chopped onions, chopped tomatoes, slit opened green chillies to the same pan and saute until the vegetables get well cooked.
  • Cool and grind all these ingredients together into a fine paste and keep aside.
  • Heat a little oil in a pan. When hot add the ginger garlic paste. Fry until the raw smells goes away.
  • Add to this the ground paste and cook for few minutes until the oil separates.
  • Add salt, water, garam masala powder, red chilli powder and bring everything to boil.
  • Add the cooked sprouted yellow peas to the masala and cook for a few more minutes.
  • Put off the stove and garnish with chopped coriander leaves.
  • Serve immediately with rotis or rice.
  • Recipe courtesy: Priya Easy N Tasty Recipes