Healthy lunch recipe - Methi sprouts curry

This methi seeds sprouts curry was perfect for me when I was down with fever.

Read this in HINDI

I have been down with fever for the past two days. Unlike people who lose appetite on such occasions, I feel like having good food. I was craving for a complete home cooked meal of roti, sabzi and dal. I gathered some strength last evening and decided to cook a good comfort meal. I had some methi sprouts in the refrigerator so decided to make a spicy delicacy with it.

Methi or fenugreek is full of benefits. The leaves are used commonly in many recipes while the seeds are usually used in tempering or the tadka. They are great for your hair too. A methi seeds hair pack does wonders for your tresses. Back to the sprouts. Methi seeds are bitter than a bitter gourd. Hence, if you need to use them in a main course recipe, you will have to use sprouts. Here are some more ways to use methi or fenugreek for better health.

How to make methi sprouts?

Soak methi seeds for 5-6 hours. Drain the water and leave them for sprouting. The more they sprout, the less bitter they will be. These can be stored in the refrigerator for 3-4 days.

Once your sprouts are ready, here s the recipe:

Ingredients

• 1 bowl methi seeds, sprouted
• 1 large onion, finely chopped
• 1 large tomato, finely chopped
• 2 green chillies
• 1 inch piece ginger
• 5-6 garlic cloves
• 1 tbsp red chilli powder
• 1 tsp turmeric
• 1 tsp garam masala
• 1 tsp jaggery
• 1 tbsp cumin seeds
• 1 tsp oil
• Salt to taste
• Coriander for garnish

Method:

1. Make a paste of chilli, garlic and ginger. Heat oil in a pan. Add the cumin seeds and wait till they crackle.
2. Add the onions and saut for 2-3 minutes. Add the paste and stir. Add turmeric and saute for 2-3 minutes till the onions turn light brown.
3. Add the tomatoes and mix. Add the dry masalas and salt and cook till tomatoes soften. Keep adding few spoons of water to avoid the masala from burning.
4. Add the methi seeds sprouts, jaggery and mix. Add 1 cup water and let the sprouts cook.
5. Cooking the sprouts too much may lead to loss of nutrients. Hence, cook till you feel a slight crunch. Garnish with coriander.
6. Serve hot with phulkas and dal.

If you want to eat the curry with rice, you can add more water to make more curry. I enjoyed it with moong dal and phulkas. You can also add the methi sprouts to the mixed sprouts poha recipe or to the sprouts lentil salad.

Image Source: Author

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