Sprouted Methi seeds salad
A rich source of antioxidants, fenugreek counters free radicals damage. They are specially good for winters, provide warmth.
Sprouting helps activate enzymes, increase vitamin/mineral content and is much easier on our digestive system.
Sprouted Methi seeds salad
Sprouting helps activate enzymes, increase vitamin/mineral content and is much easier on our digestive system.
Ingredients
Sprouted Methi Seeds1 cup
Medium sized cucumber 1finey chopped
Boiled sweet corn 1/2 cup
Large tomato1 finey chopped
Small Onion 1, finely chopped
Spring onion chopped 2 strands
Lemon1
Black pepper ground 1 tsp
pinch of cumin powder
2-3 green chili, chopped (use per taste)
Salt as per taste
Mustard seeds powder 1/tsp
Mint leaves few
Coriander leaves few
Steps
🌱For sprouting methi seeds soak them in water for 24hrs and then tie them in a muslin cloth for 2 days, moisten the cloth frequently.
🌱Add all the ingredients into a bowl. Squeeze the lemon, add salt, cumin powder, black pepper and mix well until all the ingredients are well seasoned.
🌱Cover the bowl with a lid and allow this stand for 30 minutes to 1 hour, until the sprouts are well marinated in the lemon juice and seasonings. This helps developing the needed flavours.
🌱Garnish with mint and coriander leaves and serve.
Also you can try adding tamarind pulp 1-2tbsp for a little tangy favour.
Shredded carrots, capsicum, different fresh herbs (cilantro, parsley) are some add-ons that you can pick and choose depending upon what you have on hand.