Fenugreek (Methi in India/Nepal) seeds have been a great new addition to our lives lately. Fenugreek seeds have many health benefits. I grew up eating sprouted fenugreek seeds soup, which I never enjoyed. It really takes some getting used to. When you cook these sprouted seeds they are bitter. You cook it with onion, spice it with cumin powder, garlic and salt but still it’s pretty bitter, and it is usually served as a side dish to go with rice or flattened rice. Growing up, I was never fond of this dish.
But now I make this dish once in a while and can enjoy it without making a face. I have learned that if you let it cool it’s not bitter and can actually enjoy the flavor. Lately I have also been enjoying a Sprouted Fenugreek Salad. Recipe for this salad to follow in another post soon.
Ingredients
- 1/2 cup Fenugreek Seeds
- 3 cups water
- 4-5 days of patience
Direction
- Place Fenugreek seeds in a deep bowl
- Wash well
- Add about 3 cups of water and soak it overnight
- Next morning rinse the seeds in a colander and drain well
- Place the seeds back in the bowl
- cover and leave it on the counter near the window
- every night for the next few days, rinse the seeds and cover
- Seeds should be sprouted about an inch long by day 4
