Shell Peas with Popping Tadka
Check out a short video of me making the dish here
Bright, savory, and deeply satisfying.
Spice Profile: coriander seed, cumin seed, black mustard seed, brown mustard seed, yellow mustard seed
Tadka—also called tempering—is an ancient cooking technique common in Indian cuisine where whole spices are briefly toasted in hot oil to release their full aroma and flavor. That pop and sizzle? It's the sound of spices coming alive.
Ingredients:
About 2 pounds fresh shell peas, shelled
2-3 tablespoons neutral oil (sunflower, grapeseed, or avocado preferred; olive oil works in a pinch)
2 teaspoons Stock+Spice “Popping” Tadka spice packet
Optional: shredded coconut for garnish
Instructions:
Heat the oil in a wide pan over medium heat.
Once the oil is hot, (but not smoking), add the tadka spice blend. Swirl gently as the seeds begin to sizzle and pop—this should take about 30 seconds to a minute.
Add the shelled peas and stir to coat them in the infused oil and spices.
Cook, stirring occasionally, for about 5 minutes or until the peas are bright green and tender. Add salt to taste.
Optional: Garnish with a light sprinkle of shredded coconut for a slightly sweet contrast.
Serve warm, as a side or spooned over rice or grain bowls. Eat with your hands, if the mood strikes.
