Mullapicha pattani Sundal/ Sprouted green peas stir fry

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Evening snack is major problem in my house. After coming home from work, hubby likes to munch on something with his favorite tea. Store bought crackers and chips are okay for a day or two. If you give him the same dish two days in row he won’t say I don’t need it, but would say I need only the tea no snack. This means that he doesn’t need the snack; he doesn’t like the one you are giving. He is good in putting it very politely that you won’t realize that he actually telling the opposite.

Then my job is to hunt some snack recipes for our tea. I make fried plantain fritters, boiled plantain, fried onion fritters etc. Now days I become slightly calorie conscious, so does few deep fried items. I can’t abandon them from the kitchen as they are really yummy. I tried to discover deep fried ones in baked forms. Some are good; still you can’t compare remakes with original.
Snack in a jiffy according to mom is making some sundal. Sundal traditionally prepared during Navarathri a 9 day festival in the month of October-November every year. During that festival in every house they make different kinds of sundals. Sundals are cooked legumes with seasoning like mustard seeds and coconut. There are two varieties of sundal one is sweet version made with jaggery/brown sugar, and the savory version is made with adding mustard seeds and red chilies. During childhood days, we will go to each house and ask aunt’s what type of sundal they have made for the day. If they make sweeter version, we will try to get some portion of it. Savory then was not in demand. 
However, nowadays I make savory sundal most of days for our evening tea. Occasionally I would make sundal with sprouted beans too. I have tried sprouting of chickpeas, moong dal, and green peas. I have not yet tried other legumes. I will try them in future, because I need snack for my tea. Sprouting requires time, first day you soak, next day keep them wrapped in damp cloth in colander, and occasionally water them to prevent from drying. But, it is really fun to watch them sprouting, every beans compete themselves to sprout at single rate. By 4-5th day sprout will be reasonable size and available to make dishes with them. Sometimes I feel bad, as sprout is meant by nature for plant to reproduce and we are consuming it. If I am going to worry too much I won’t able to make healthy dishes, so I ignore this feeling most of times.
According to Wikipedia Sprouts contains higher energy, vitamins, minerals, amino acids, proteins, and phytochemicals, necessary for a germinating plant to grow. I have read that sprouting peas will increase the sweet content. When root reaches 2 inches long they read to consume and require only 5 minutes cooking read more from here.
This is simple dish you can put it in 15 minutes. Here goes the recipe.

What you need

Sprouted green peas: 11/2 cup
Grated coconut: ¼ cup (I used fresh ones)
Red chilies : 2no ( halved into 2)
Salt: 1 teaspoon or to taste
Mustard seeds: ¼ teaspoon
Oil: 1 teaspoon (I used olive oil)

To sprout green peas

What you need
Green peas: 2 cup
Water: 6 cup
Water: 3 cup

How I made
For sprouting the green peas

Soak green peas in 6 cups of water for 24 hours, and then drain the water using a colander. Line the same colander with cheese cloth or muslin cloth and add soaked green peas and warp them in such way that peas will be covered with cloth and set aside in a kitchen table.
Every 7 hours wash colander containing peas should be rinsed with water and set aside. Continue this process until you will see sprouts. Normally it took about 4-5days. When roots are about 2 inches long they are ready to consume.
In a medium sauce pot add 3 cups of water , sprouted green peas and salt and cook for 12 minutes or until they are done but not mushy. 
In a small sauce pan heat oil and add mustard seeds, halved red chilies. Once mustard seeds starts spluttering add cooked sprouted peas and coconut and cook for 2 minutes with stir in between. Add salt if needed. Switch off the flame and enjoy warm

Preparation time: For sprouting: 4-5 days, cooking time: 15 minutes
Yield: 4 serving
Verdict: Tasty
Will you make it again: Yes I will


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  1. says

    sproated batani is indeed healthy. We often have it before going to Gym. You recipe is similar to the one my mother prepares but looks nice.

    Yes I am in Kerala for Onam and it is great witnessing the events. It is going to be great in Tripunithura with kathakali, mohiniattam, ottamthullam and kacheris…

    How is Onam preprations there?

  2. says

    Thank you so much for giving us the information on sprouting! I’ve heard it’s so healthy and I’ve been wanting to try it for a while!