2 cups red peas
2 teaspoons mustard seed (preferably brown)
1 teaspoon cumin seed
3 tablespoons Baklouti Green Chile Olive Oil
2 teaspoons minced garlic
2 teaspoons minced ginger
1 teaspoon turmeric
½ teaspoon cayenne
1 small serrano pepper, split lengthwise
1 teaspoon Serrano Honey White Balsamic Vinegar
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.
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. In a heavy-bottom pan large enough to hold peas, heat Baklouti Green Chile Olive 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. 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, Serrano Honey White Balsamic Vinegar, sugar, salt, and lime juice. Serve hot topped with garnishes of choice.