Fenugreek Sprouts

Sprouted methidana sabji


  • Sprouted fenugreek seeds – approximately 300gms (rinsed and drained)
  • Mustard seeds -1/2 tsp
  • Asafoetida – 2 pinches
  • Curry leaves- a few leaves
  • 1 big onion finely chopped
  • 1 inch ginger finely chopped
  • Red chilli powder – 1 tsp
  • Turmeric powder – 1/2 tsp
  • Jaggery powder – 1 tsp
  • Coconut grated – 2-3 tsp
  • Juice of 1/2 lemon
  • Coriander leaves for garnish
  • Salt to taste

Heat a tsp of oil in a pan and add mustard seeds. After they splutter, add asafoetida, curry leaves, finely chopped onion and sauté on low flame till the onions turn pink. Add the chopped ginger and sauté for a minute or so. Then add the sprouted fenugreek seeds, red chilli, turmeric, jaggery, salt, mix well and cover and allow to cook in its steam for 10-15 minutes while stirring occasionally (else the jaggery may stick to the pan). When done, add grated coconut and coriander leaves, cook for just a minute. Turn off the gas and add lemon juice and mix well.


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