Category: Peas (vatana)

WV3 ~ Pea Sprouts Soopa with Kale

Morning:
A glass of ragi ganji without sweetener
One boiled egg, white only

Noon:
1 gatti vada with chana dal in a cup of veggie-rich sambar
1 boiled egg, white only
Half carrot and half apple

Evening:
A small cup of ginger tea without sweetener
Remaining half of industrial-sized Fuji apple. Apples are huge here.

Night:
A cup of pea sprouts soopa with plenty of fresh kale from backyard, which was grown on dear Kay’s recommendation. Fresh and filling, good food
A cup of veggie-rich sambar and one papad
A glass of cold and delicious buttermilk from homemade yogurt

Workout:
15 minutes cycling, mile walk, and high intensity step aerobic class for one hour – Morning. Gardening work in the evening.

In retrospect:
Mild stomach discomfort because of all the guggullu. Should include more ginger, hing and lemon.
Peaceful and pleasant day.

Sprouted Yellow Pea with lone green pea sprout in the center (Yellow Vatana Sprouts)

Pea Sprouts Soopa with Kale
(for four or two for one or two meals)

Dried peas from Bharath are available in two colors. Green and yellow. Like fraternal twins, they are from the same family but are different taste and texture wise. Today’s recipe is with yellow dried peas with one lone green one.

The yellow peas are soaked in plenty of water overnight, then kept in a muslin cloth covered for a day for sprouting. The pea sprouts are then cooked with kale and seasoned with traditional Bharath flavors.

Why take the trouble to sprout? It’s because the sprouting process makes the legumes and lentils easily digestible and also increases nutritional value. The following recipe is based on Vatana Ambat of Karnataka/Maharashtra. Creamy pea sprouts and silky greens, it’s a decent soopa particularly when you are in no mood for fancy fixings. Give it a try.

Ingredients:
Yellow Peas (yellow vatana) sprouts – 2 cups
Fresh Kale, finely chopped – about 4 cups
Red onion or shallot, finely chopped – about half cup
From masala dabba – tadka ingredients
For Traditional Bharath Flavor:
Toast half teaspoon methi seeds to fragrance. Take them in mixer. Add two tablespoons of fresh coconut gratings and one inch piece of tamarind, five red chillies and pinch of salt. Blend to smooth paste.

Preparation:
Step 1: Place sprouted peas and two cups of water in a pot. Add half teaspoon salt. Cover and cook, until peas are fork tender. Takes about 15 minutes.
Add the kale to peas and continue to cook until they collapse. Add the blended Bharath flavoring. Mix well. If the soopa looks too dry, add about half cup of water. Simmer on low heat for five minutes.

Step 2: At the end of the cooking, do the onion tadka: Heat a tablespoon of peanut oil in another pan. Add pinch each – hing, cumin and mustard seeds and a sprig of curry leaves. Toast to fragrance. Add the onion. Fry to crisp. Stir in turmeric and toast for couple of seconds. Add this onion tadka to simmering soopa. Enjoy hot with ghee, rice or roti. Good on it’s own as well.

Pea Sprouts Soopa with Kale
Pea Sprouts Soopa with Kale ~ Meal Today

© Recipe and Photos Copyright 2009 Indira Singari.

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