Parboiled safed vatana
Parboiling is a cooking technique in which soaked safed vataana are partially cooked in boiling water, but removed before it is cooked all the way through. As dried peas take longer to cook than other ingredients, many recipes call for parboiled peas, to ensure that they cook completely in the final dish.
Sprouted safed vatana
Wash the safed vatana and soak it overnight in sufficient water in a flat-bottomed container. Then, drain the water and keep the vatana aside. Take the flat-bottomed bowl or saucer, line its bottom with a wet 100% cotton washcloth. Spread the soaked safed vatana on the cloth. Take another similar cloth and cover the vatana. If the cloth is large enough, the same cloth can be folded over the safed vatana, to make a bundle-like arrangement. Keep the container in a dry, dark place. After 12 hrs, sprinkle some more water on the cloth to make sure it is moist. Once the safed vatana has sprouted to the desired length, you can remove and use it as required in the recipe.