Name: Black-Eyed Pea Sprouts
Prep time: 15 minutes
Cook time: 10 minutes
Yield: 20 people
Cuisine: South Indian
Ingredients: 10 cups Black-eyed Peas (Karamani) (dry, to be soaked and sprouted); 2 tablespoons Salt (to taste); 2 teaspoons Coriander Seeds (to taste); 5 tablespoons Lemon (for dressing); 2 cups Coconut (optional, for garnish); 2 bunches Cilantro (optional, finely chopped for garnish)

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How to Prepare

Rinse the pre-soaked and sprouted black-eyed peas thoroughly in a colander.
Heat a large pot or steamer with water and place the sprouts in a steaming basket or directly in the pot if boiling.
Steam or lightly boil the sprouts for 5-7 minutes until tender but still firm.
Drain any excess water and transfer the sprouts to a large mixing bowl.
Add salt, pepper, lemon juice, and any optional spices or herbs to taste. Mix well.
Optionally, toss with a light dressing of olive oil or garnish with grated coconut and cilantro.
Serve warm or at room temperature as a side dish or salad.