"So today I made an interesting discovery: I had a small bag of “cicerchia” - a lentil typical of southern Italy (or so I thought) - and was looking for inspiration on how to cook it, other than the usual soup. As it turns out, this legume goes by various names, including “Indian pea”, “Indian vetch”, “khesari” or “grass pea” and is a significant crop in some parts of Ethiopia, Pakistan, India and Nepal.
Anyway, this inspired me to use it as the main ingredient for an Indian dish, and ended up making this delicious Grass Pea Kootu, as part of a nice healthy #thali we had for our lunch today.
👉On the plate:
🔸Grass Pea Kootu
🔸Carrot & Mint Tikkis
🔸Sprouted Mung Salad
🔸Almond Pudding"
Grass Pea Kooto
0
- ★★
- ★★
- ★★
- ★★
- ★★
Jump to Section
- Recipe Card
Prep time: 10mins
Cook time: 50mins
Serves or Makes: 2
Recipe Card
ingredients
For the Grass Peas
- 1 cup grass peas, soaked overnight
- 1 carrot, peeled and cut into chunks
- 1 onion, cut into chunks
- 1 tomato, cut into chunks
- 1 teaspoon turmeric
- Kosher salt, to taste
ingredients
For the Paste
- 2 teaspoons neutral oil
- 4 dried red chilies
- 1/3 cup dried coconut
- 2 tablespoons chana dal
- 1/2 teaspoon cumin seeds
- pinch of fenugreek seeds
- pinch of Kosher salt
- water, as needed to thin out
Method
Step 1
In a medium sauce pot, add all of the ingredients for the grass peas, as well as 4 cups of water. Bring the mixture to a boil and cook until the peas are soft and tender.
Step 2
In a food processor or mortar and pestle, add all of the paste ingredients and grind or mix until fully combined.
Step 3
Add the paste to the cooked veggies and cook until the raw spice smell goes away and the gravy has thickened. Switch off the flame.
Step 4
While the green peas are cooking with the paste, make the tadka. In a small skillet on high heat, add all of the tempering ingredients. Cook until fragrant, 30 seconds to 1 minutes. Add to the top of the green pea mixture and enjoy!