Pea Shoots Recipes: Pea Shoots Poha and 3 Quick Ideas
Pea shoots are the easiest microgreen to love: sweet like fresh peas, crunchy, and sturdy enough to handle a little heat. Here is our favourite breakfast with them, plus three quick ideas.
Ingredients
Serves: 2 to 3 · Prep: 10 min · Cook: 10 min
- 2 cups thick poha
- 1 cup pea shoots, roughly chopped
- 1 onion, finely chopped
- 1 green chilli, chopped
- 1 tsp mustard seeds
- A few curry leaves
- ¼ tsp turmeric
- 2 tbsp peanuts
- ½ tsp sugar
- Salt to taste
- 1 tbsp lemon juice
- 1½ tbsp oil
Method
- Rinse the poha in a strainer until just soft, drain, and mix in the salt, sugar and turmeric. Set aside.
- Heat the oil, fry the peanuts until crisp, then add mustard seeds and curry leaves.
- Add the onion and green chilli and cook until the onion is soft.
- Add the poha, mix gently, cover and steam on low heat for 2 minutes.
- Turn off the heat, then fold in the pea shoots and lemon juice. The heat of the poha wilts them just slightly.
3 more quick pea shoots recipes
- Garlic pea shoots stir-fry: heat 1 tsp oil, add 2 sliced garlic cloves, toss in 2 cups pea shoots for 30 to 40 seconds with salt and a dash of soy sauce. Done.
- Pea shoots kosambari: our Karnataka-style salad, in the microgreen salad recipes.
- Sandwiches and wraps: layer pea shoots with hung curd spread, cucumber and tomato. They stay crisp much longer than lettuce.
Tip: cook pea shoots for under a minute, or not at all. Longer cooking turns them limp.
Get them fresh: Veda grows microgreens in Bangalore and delivers them freshly harvested. Browse all our greens or get a weekly microgreens box so you always have some in the fridge.