Sprouted Fenugreek / Methi Seed Salad
Reap all the health benefits from whole sprouted methi (fenugreek) seeds in this delicious salad. No bitterness, lots of flavour!
Servings Prep Time
4helping 30minutes
Cook Time
5minutes
Servings Prep Time
4helping 30minutes
Cook Time
5minutes
Ingredients
Instructions
  1. Add all the ingredients of the salad into a bowl. Squeeze the lemon, add salt, black pepper and toss well until all the ingredients are well seasoned.
  2. Cover the bowl with a lid and allow this to sit on the countertop for 30 minutes to 1 hour, until the sprouts are well marinated in the lemon juice and seasonings. This also ferments the salad mildly, developing the flavours plus a macrobiotic effect.
  3. Garnish with mint and coriander leaves and serve along with roti or rice and dal.
  4. Garnish with crushed peanuts if you like and the salad can be eaten by itself like a chaat.
Recipe Notes

Mung sprouts are optional but they add another healthy ingredient and a fresh green colour to the salad.

Serve this inside lettuce wraps with some extra dressing for a fun version of the salad.

Another recipe that uses Fenugreek Seeds:

Fenugreek seeds | Recipe for Vendhaya Kuzhambu Without Coconut


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