Methi Sprouts Salad Recipe | Sprouted Fenugreek Seeds Salad
How to Sprout Fenugreek Seeds and Sprouted Methi Seeds Salad Recipe
Healthy and Nutritious Methi Sprouts Salad recipe which is not only nutritious- but also tastes delicious too.
It is a quick and refreshing salad made with fresh ingredients. The recipe is totally plant based and the salad is great for people with diabetes, lactating mothers and people who want to lose weight. The salad has a unique flavour due to the methi sprouts with some wonderful health benefits.
Those who are hesitating to try this salad due the bitterness of Methi Seeds, no worries at all!! Methi Sprouts do not taste bitter at all. These have a nutty flavour with very mild bitterness and taste like any other sprouts. Methi sprouts when cooked in stir frys or curries do not taste bitter at all.
What is Methi/Fenugreek
Methi/Fenugreek is annual herb is mainly found growing in Indian Sub continent, West Asia, Mediterranean region and parts of North Africa.
It’s seeds are used as spice in various dish in Indian Cuisine. The seeds are also used in making various pickles and chutneys and are known to aid in the digestion. Fresh and dried leaves of the plant are used in making stir frys, curries and added to enhance the flavour of curries.
Health Benefits of Methi Seeds
Fenugreek leaves are rich sources of iron, antioxidants and also aid in cleansing blood. Methi seeds are also known to be galactagogues, i.e. which increases the production of milk in lactating mothers.
Fenugreek is also known as blood sugar regulator, good for hair and skin and aids in weight loss.
In spite of so many health benefits one must have Fenugreek Seeds in controlled amounts as it can have many side effects.
If you are not used to having Fenugreek, you should consult your nutritionist before incorporating it in your diet.
Tagging this nutritious Salad with Methi Sprouts to my facebook group’s theme Fear Not the Bitter, suggested by Seema, who blogs at The Mildly Indian. She suggested as a part of the theme we bring dishes with ingredients which are bitter in nature. Seema made this rustic Karela Ka Bartha.
My partner for the month was Rafeeda who blogs at The Big Sweet Tooth. I gave two ingredients Cocoa Powder and Paprika which she used in her Coffee Cocoa Grilled Chicken.
She gave me Green Apple and Fresh Mint leaves and I used these in my METHI SPROUTS SALAD. So fear not the bitter Methi/Fenugreek Seeds. sprout the seeds and make salad or curries to avail several benefits of sprouted seeds..
How to Sprout Methi Seeds
Sprouting Fenugreek seeds not only increases it’s nutritional value but also diminishes the bitterness of seeds. Sprouts are more easily digestible and have much more antioxidants to increase the immunity.
Sprouting Fenugreek Seeds is similar to sprouting moong beans or or any other beans.
To sprout the seeds, firstly wash seeds nicely 2-3 times in tap water and then soak overnight or atleast 5-6 hrs in sufficient water.
Next, drain the water and wash the seeds again. Now take a clean kitchen towel and keep the seeds in it. You can also keep the seeds in a hot case or casserole. I usually follow the casserole method to sprout the seeds.
Keep the seeds in the cloth or casserole for 24 hrs or a day and then next day again, rinse the seeds in clean water and then keep again to sprout.
Repeat the process for 3-4 days or 5 days till you see sprouts or tiny leaves.
How to use Methi/Fenugreek Sprouts
Fenugreek sprouts can be used in various salads with vegetables and other sprouts like Moong Sprouts. We also make stir fry in North India and a special sweet and spicy chutney in combination with raisins. Will soon update the recipe for Methi Sprouts Stir fry and Methi ki Launji(chutney).
How to make Methi Sprouts Salad
Simplest Salad recipe which is quite flexible as per the availabity of ingredients.
Ingredients for Salad
Vegetables- Options include Finely Chopped Red Onions, Carrots, Colored Bell Peppers, Baby Spinach, Shredded or finely chopped Beetroot. I have added cucumbers.
Fruits– Since Methi Sprouts can be mildly bitter, to add on the taste I have add fruits like Pomegranate arils, Apple or Green Apple . You can add any other seasonal fruits like mangoes, strawberries, pineapple etc.
Herbs- Fresh herbs like Cilantro/coriander leaves and Mint . You can also add fresh basil if using Italian or Mediterranean seasoning.
Seasoning- I have used quintessential Indian seasoning used in Indian Salads, the seasoning of lemon juice with chaat masala and black salt. It adds on to the sweet and tangy taste. Add finely chopped green chilies or red chilli powder to add some heat.
I have also added some raisins to add on to the sweet taste. You can add finely chopped dates or dried berries also.
Others options, like Olives , Dates or Prunes along with Jalapenos can also be added.
Simple one step process.. mix all the ingredients. Add seasoning as per your taste. You can also prepare ahead the fruits and veggies. Mix sprouts, fruits and veggies and refrigerate.
Add seasoning and fresh herbs before serving.
Methi Sprouts Salad / Sprouted Fenugreek Salad
- 1 Cup Methi Seeds
Methi Sprouts Salad
- ¼-½ Cup Methi Sprouts
- 1-2 Cucumbers
- 1 Green Apple
- Pomegranate Arils or as required
- Handful of Coriander and Mint leaves
- 1 tbsp Raisins optional
- 1 tbsp Lemon Juice or as required
- 1 tsp Chaat Masala or as required
- ½ tsp Roasted Jeera Powder or as required
- ½-1 tsp Black Pepper Powder
- Black Salt as required
- ½ tsp Raw Cane Sugar/Jaggery Powder optional
Sprout Fenugreek/Methi Seeds
- To sprout the seeds, firstly wash nicely 2-3 times in tap water and then soak seeds overnight or atleast 5-6 hrs in sufficient water.
- Next, drain the water and wash the seeds again
- Now take a clean kitchen towel and keep the seeds in it. You can also keep the seeds in a hot case or casserole. I usually follow the casserole method to sprout the seeds.
- Keep the seeds in the cloth or casserole for 24 hrs or a day and then next day again, rinse the seeds in clean water and then keep again to sprout.
- Repeat the process for 3-4 days or 5 days till you see sprouts or tiny leaves.
Make Fenugreek Sprout Salad
- Take methi / fenugreek sprouts, wash it 2-3 times.
- Chop cucumbers and apple in small pieces(or as preferred). Chop others fruits and vegetables if adding any.
- Finely chop cilantro/coriander leaves.
- Mix sprouts, chopped cucumbers and apples, raisins.
- If serving immediately, add chopped coriander leaves and mint leaves, add lemon juice, chaat masala, roasted jeera powder and black salt.
- Keep covered for 5-10 mins. Serve immediately.
Do try this healthy and nutritious salad with Methi Sprouts. You can have it just like that or as a side with your meals. My teenage daughter too liked the salad with dal rice.
Share your feedback whenever you make this. I am sure you and your family will love it as much my family loved it.
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