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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!
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Prep Time 30 minutes
Cook Time 5 minutes
Total Time 35 minutes
Servings: 4 helping
Course: entree
Cuisine: Indian
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  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.

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
Read about fenugreek seeds and its benefits and get the authentic recipe for a mouthwateringly good Venthaya Kuzhambu, that goes very well with steamed rice.
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