Sprouted Sea Island Red Peas

By: Hannah Lee Leidy
Photo by Rory Doyle

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Serves 8 to 10


  • 2 cups Sea Island red peas (or similarly sized small peas)
  • 2 teaspoons mustard seed (preferably brown)
  • 1 teaspoon cumin seed
  • 3 tablespoons cooking oil of choice
  • 2 teaspoons minced garlic
  • 2 teaspoons minced ginger
  • 1 teaspoon turmeric
  • ½ teaspoon cayenne
  • 1 small serrano pepper, split lengthwise
  • ½ teaspoon sugar
  • Salt to taste
  • 1 tablespoon fresh lime juice
  • Suggested garnishes: finely chopped red onion, cucumber, peanuts, cilantro or mint, slice of lime to squeeze over top.

Note: this recipe takes 3 days to sprout peas. Sprouting peas isn’t necessary, but soaking is.

1. To sprout peas, soak overnight in 6 cups water. The next day, drain peas, place them in a colander, cover completely with a clean kitchen towel, and put in a warm corner on kitchen counter. In two days, peas should have begun sprouting.

2. In a heavy-bottom pan large enough to hold peas, heat oil over medium-high heat until shimmering. Add mustard seed and cook until they start popping. Add cumin seed, stir, then add garlic and ginger. Stir until garlic and ginger are fragrant, about 30 seconds. Lower heat to medium-low, add ¼ cup water, and scrape up any bits stuck to bottom of pan. Add turmeric, cayenne, ¾ cup water, and 4 cups sprouted peas (once soaked, peas will expand in volume). Stir gently to mix well. Cover and cook until peas are cooked through, about 12 to 15 minutes, adding up to ¼ cup water more if necessary. Remove from heat and stir in serrano pepper, sugar, salt, and lime juice. Serve hot topped with garnishes of choice.

  • From Vishwesh Bhatt of Snackbar in Oxford, MS

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