Sprouted Methi Seeds Sabzi | Fenugreek seeds Sabzi

July 12, 2023

Sprouted Methi seeds sabzi – a nutritious sabzi made with sprouted methi (fenugreek) seeds.

Methi seeds /fenugreek seeds or methi daana are known for his or her dietary value. They’ve been used for hundreds of years for culinary and medicinal purposes. In Indian cuisine, it’s a typical ingredient in curries, pickles and dals. They might be used whole, sprouted or ground. They’re barely bitter in taste. But when these seeds are sprouted, their bitterness is reduced to an incredible extent. Sprouted methi seeds might be used to make salads and sabzis.

About Sprouted Methi Seeds Sabzi

Sprouted Methi Seeds Sabzi is a straightforward, nutritious sabzi made with sprouted methi daana. It’s an incredible solution to include methi seeds in your weight loss plan. Though methi seeds by nature is bitter, sprouting reduces the bitterness to an incredible extent. The bitterness might be easily balanced through the use of jaggery and tamarind pulp within the sabzi.

Sprouted Methi Seeds sabzi pairs well with chapatis or as a side dish with dal rice and pickle on the side.

List of ingredients

Methi seeds : Sprouted methi seeds are used for this recipe

Veggies and herbs : Onion, tomato, garlic, ginger

Spices : mustard seeds, cumin seeds, green chillies, turmeric powder, red chilli powder, cumin-coriander powder, garam masala

Other ingredients: Oil, salt, asafoetida, jaggery and tamarind pulp

Step-wise recipe with pictures

To sprout methi seeds, wash the methi seeds and soak in water for 10 to 12 hours.

After 12 hours, drain the water and place the seeds in a strainer. Keep the strainer over a bowl or a vessel which is smaller in size than the strainer.

Cover the strainer with a lid and keep aside for 18 to 24 hours. The strainer needs to be placed in such a way that the strainer is exposed to air and there may be proper air circulation for the seeds.

After 24 hours, the seeds would have sprouted. Sprouting time depends upon the temperature. In summer, the seeds will sprout faster as in comparison with winter or monsoon.

Keep methi sprouts aside.

To make the sabzi, heat 1 tbsp oil in a pan. Add mustard seeds and cumin seeds. When the seeds start crackling, add a pinch of asafoetida. Add chopped garlic, crushed ginger and chopped green chillies. Saute for few seconds.

Add chopped onions. Add a pinch of salt and saute till the onion turns golden brown in color.

Add chopped tomato. Saute till the tomato turns mushy.

Add turmeric powder, red chilly powder, cumin-coriander powder and garam masala. Mix well. Add 2 to three tsp of water to forestall the masalas from burning.

Add jaggery and tamarind pulp.

Add sprouted methi seeds and blend. Add salt as per taste. Add around ¼ cup of water.

Cover and cook for five to eight minutes on low heat. Garnish with chopped coriander.

Serve hot with chapatis or dal rice.

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