Lot No. 03 · Cow Peas
Cowpeas · karamani

Sprouted Cowpeas Recipes

From coconut sundal and masala curry to comforting sadham and fresh chaat — four ways to cook your sprouted karamani. Pick a recipe below and jump straight to it.

Recipe 01

Sprouted Karamani (Cowpeas) Sundal

Sprouted cowpeas sundal with grated coconut, curry leaves and dried red chillies

Ingredients

  • 2 cups sprouted karamani (cowpeas)
  • 1–2 tsp coconut oil
  • ½ tsp mustard seeds
  • 1 tsp urad dal
  • 1 tsp channa dal
  • 1–2 dried red chillies, broken
  • 1 green chilli, chopped
  • A pinch of asafoetida (hing)
  • Curry leaves
  • ¼ tsp turmeric powder (optional)
  • 2–3 tbsp freshly grated coconut
  • Salt as required
  • Lemon juice (optional)
  • Coriander leaves
  • Water to cover the sprouts

Preparation

  1. Put the sprouted karamani into a pressure cooker.
  2. Add enough water to cover them and a little salt.
  3. Pressure-cook until tender but still holding their shape.
  4. Drain excess water completely.

Method

  1. Heat a kadai on medium heat and add the coconut oil.
  2. Add mustard seeds, urad dal, channa dal, broken dried red chillies, chopped green chilli, curry leaves and a pinch of hing.
  3. Add the cooked and drained sprouted karamani.
  4. Add turmeric, if using, and salt as required.
  5. Add freshly grated coconut. Mix gently and cook for about 1 minute.
  6. Garnish with coriander leaves and add lemon juice, if using.
Recipe 02

Sprouted Karamani (Cowpeas) Masala Curry

Sprouted cowpeas in onion-tomato masala gravy with curry leaves and coconut-fennel paste

Ingredients

For the sprouts

  • 2 cups sprouted karamani (cowpeas)
  • Water as needed
  • ½ tsp salt

For the masala

  • 2 tbsp oil
  • ½ tsp mustard seeds
  • ½ tsp cumin seeds
  • 1 medium onion, finely chopped
  • 2 medium tomatoes, chopped
  • 1-inch piece ginger
  • 4 cloves garlic
  • 1 green chilli
  • 1 sprig curry leaves
  • ¼ tsp turmeric powder
  • 1 tsp chilli powder
  • 1½ tsp coriander powder
  • ½ tsp cumin powder
  • ½ tsp garam masala
  • Salt to taste
  • 2 tbsp grated coconut
  • ½ tsp fennel seeds

Prepare the sprouts

  1. Wash the sprouts well.
  2. Put them in a pressure cooker with enough water and a little salt.
  3. Cook until the sprouts are soft but still retain their shape.
  4. Drain and keep aside.

Prepare the masala

  1. Heat the oil in a kadai. Add mustard seeds, cumin seeds and curry leaves.
  2. Add onion and sauté until translucent.
  3. Add ginger, garlic and green chilli. Cook for 1–2 minutes.
  4. Add chopped tomatoes, turmeric, chilli powder, coriander powder, cumin powder and salt to taste.
  5. Grind the coconut and fennel seeds with 2–3 tbsp water into a smooth paste.
  6. Add the paste to the masala and cook for 2 minutes.
  7. Add the cooked sprouts and mix gently so they don’t break.
  8. Add approximately ½–1 cup water, depending on how thick you want the curry.
  9. Add garam masala. Cover and simmer for 5–7 minutes.
Recipe 03

Sprouted Karamani (Cowpeas) Sadham (Rice)

Golden cowpeas rice with onion, tomato, curry leaves and coriander

Ingredients

  • 2 tsp oil
  • ½ tsp mustard seeds
  • ½ tsp black pepper
  • 1 tsp channa dal
  • 1 tsp urad dal
  • 1 tsp cumin seeds
  • 3 onions, sliced
  • 4 garlic cloves, crushed
  • 2–3 green chillies
  • 2 tomatoes
  • Sprouted cowpeas
  • Curry leaves
  • ½ tsp turmeric powder
  • ½ tsp cumin powder
  • 1 tsp chilli powder
  • Soaked rice
  • Water as required
  • Salt as required
  • Ghee
  • A handful of coriander leaves

Method

  1. Heat the oil in a pressure cooker.
  2. Add mustard seeds, channa dal, urad dal, black pepper and cumin seeds.
  3. Add sliced onions and sauté.
  4. Add crushed garlic, green chillies and curry leaves.
  5. Add the sprouted cowpeas and mix well.
  6. Add turmeric powder, cumin powder and chilli powder.
  7. Mix well and add the tomatoes.
  8. Add water as required, then add the soaked rice.
  9. Add salt, ghee and a handful of coriander leaves.
  10. Close the cooker lid and pressure-cook for 2–3 whistles.
Recipe 04

Sprouted Cowpeas Chaat

Sprouted cowpeas chaat with chopped vegetables, pomegranate seeds and sev

Ingredients

  • 1 cup sprouted cowpeas (karamani)
  • 1 small onion, finely chopped
  • 1 small tomato, finely chopped
  • ½ cup cucumber, finely chopped
  • ½ cup carrot, grated
  • 1 green chilli, finely chopped
  • 2 tbsp coriander leaves, finely chopped
  • 1 tbsp lemon juice
  • ½ tsp chaat masala
  • ¼ tsp roasted cumin powder
  • ¼ tsp black salt
  • Salt as needed
  • 2 tbsp pomegranate seeds
  • 2 tbsp sev (optional)

Method

  1. Wash the sprouted cowpeas well. Steam or pressure-cook them.
  2. Add onion, tomato, cucumber, carrot, green chilli and coriander. Mix gently.
  3. Add chaat masala, roasted cumin powder, black salt and regular salt.
  4. Pour in the lemon juice and mix everything well.
  5. Top with pomegranate seeds and sev, if using.