Sprouted Methi seeds salad – a nutritious salad made with sprouted fenugreek seeds.
Salads are an essential part of a healthy diet. Salads often consisting of assortment of colourful veggies and fruits are very versatile. It can be made in different ways with different ingredients to suit individual preferences and dietary requirements. The possibilities for salad combinations are endless. You can use leafy greens, veggies, fruits, seeds, herbs etc to make salads.
Sprouted methi seeds salad is one such salad which is a powerhouse of nutrition. Methi seeds are known to have lot of health benefits. When sprouted, its nutritional value increases significantly. This salad is an excellent way to incorporate methi seeds in your diet. Another interesting preparation using sprouted methi seeds is methi seeds sabzi.
About the Recipe
Sprouted Methi Seeds Salad is made with sprouted fenugreek seeds, cucumber, tomato, semi-ripe, Totapuri mango. The salad is flavoured with lemon juice, chilli flakes, salt and garnished with coriander leaves. Totapuri mangoes are in season and the semi-ripe mangoes are a wonderful addition to this salad. The slight bitter taste of fenugreek seeds is balanced well by adding cucumber, tomato, mango, lemon juice etc. In the absence of totapuri mango, apples or pears can be used. This salad can be served as a light and nutritious meal on its own or as a side dish with your meals.
Step-wise recipe with pictures
To make the sprouted methi seeds salad, we will need to sprout the methi seeds. Firstly in a bowl, add methi seeds. Add water and rinse a few times to remove impurities, if any. Drain the water. Add some more water and keep the seeds soaked for 10 to 12 hours.
Afetr 12 hours, drain the water. And place the seeds on a strainer.
Keep the strainer on a bowl or a vessel which is smaller in size than the strainer. It should be placed in such a way that the strainer is exposed to air and there is proper air circulation. Cover and keep aside for 24 hours.
After 24 hours, the seeds would be sprouted. These sprouted methi seeds can be refrigerated upto a weeks time and can be used as required.
To make the salad, in a mixing bowl, add 1 cup of sprouted methi seeds.
Add chopped cucumber.
Add chopped tomato.
Add chopped semi-ripe totapuri mango with skin.
Add lemon juice, red chilli flakes and salt.
Add chopped coriander. Gently toss the salad.
Sprouted Methi Seeds Salad
- 1 cup of Sprouted methi seeds
- 1 cup of chopped cucumber
- 1 tomato, chopped
- 1 cup of semi-ripe Totapuri mango with skin, chopped
- 1 tsp lemon juice
- 1 tsp red chilli flakes
- salt to taste
- 2 to 3 tbsp chopped coriander leaves
- In a mixing bowl, add 1 cup of sprouted methi seeds.
- Add chopped cucumber, 1 chopped tomato, 1 cup of chopped semi-ripe totapuri mango with skin.
- Add lemon juice, red chilli flakes, salt and chopped coriander leaves.
- Gently toss the salad.
- Serve immediately.
Frequently asked questions
Is it safe to consume raw sprouted methis seeds or do they need to be cooked?
Yes it is safe. Raw sprouted methi seeds are a popular addition to salads due to their crunchy texture and nutritive value.
Does this salad taste bitter?
Methi seeds are bitter in taste. But sprouting of seeds reduce the bitterness to a great extent. When the sprouted methi seeds are combined with chopped cucumber, mango, tomato, lemon juice, the flavours are well balanced. So, the salad does not taste bitter.
Can I mix other types of sprouts with sprouted methi seeds?
Absolutely. You can add other sprouts such as moong sprouts, alfalfa sprouts with the methi seeds. Combining these sprouts add a variety of flavours and textures to the salad.
Can I make this salad ahead of time and keep it refrigerated?
You can make the salad ahead of time and keep it refrigerated. But salt and lemon juice needs to be added at the time of serving to prevent the salad from getting soggy.
More Salad Recipes
Beetroot Carrot Salad
Thai Papaya Mango Salad
Moong Dal Kosambari
Sprouted Moong Salad
Pineapple Cucumber Salad
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