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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!
Prep Time 30 mins
Cook Time 5 mins
Total Time 35 mins
Course entree
Cuisine Indian
Servings 4 helping


  • 1 cup Methi Seeds Sprouted
  • 1/4 cup Mung Beans Sprouted Green
  • 1 cucumber Medium sized peeled and diced
  • 1 tomato large , deseeded and diced
  • 1 Onion Small , finely chopped
  • 2 - 3 tbsps carrot Finely diced
  • 1 Lemon
  • 1 tsp Black pepper ground
  • 1/2 tsp Salt
  • Mint leaves few
  • coriander leaves few


  • 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.
  • 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.
  • Garnish with mint and coriander leaves and serve along with roti or rice and dal.
  • Garnish with crushed peanuts if you like and the salad can be eaten by itself like a chaat.


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