Fenugreek (Methi) Sprouts
In the recent years fenugreek has been getting popular in the western world. I have seen GNC selling Fenugreek tablets. According to the ancient Indian tradition, fenugreek is given to postpartum women as it is known to have a positive effect on the milk production. It is also known to help those who are diabetic and with high cholesterol problem.
Indian cuisine offers many ways to cook Methi ( Fenugreek). We saute the leaves, cook it with lentils and many more. What I am sharing here today is a not a very commonly known way of eating Fenugreek.
Sprouted Fenugreek Seeds
Soak the fenugreek seeds in water for at least overnight. Drain it in the morning and tie it up in a thin cloth and keep it until these are sprouted.
You can see that they more than double in the size. You can keep them in the cloth a little longer and you can start seeing small leaves.
Now the sprouts are ready to be used. Today I am making a traditional Maharashtrain curry with these sprouts.
Methya chi usal ( Fenugreek sprout curry)
Sattu Ka Sharbat & Banaras
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Hola I am Anagha, and welcome to my Kitchen.
I love to eat and hence I love to cook. I love to travel and take pictures.
[…] taste. It is amazing how different the same seeds taste once sprouted. I have another post on Methi Sprouts. Today we will be making a curry with these sprouts. My recipe is based on an old cook […]